Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 large eggs, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups marinara sauce
  • 1 tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, julienned
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. In a shallow bowl, combine Panko breadcrumbs, 1/2 cup grated Parmesan, garlic powder, oregano, salt, and pepper.
  2. Dip each chicken thigh into the beaten eggs, then press firmly into the breadcrumb mixture until fully coated.
  3. Optional: Quickly sear the breaded thighs in a pan with olive oil for 2 minutes per side to create a mahogany crust.
  4. Pour 1/2 cup of marinara sauce into the bottom of the slow cooker and spread it evenly.
  5. Place the breaded chicken thighs in a single layer in the slow cooker, ensuring they do not overlap.
  6. Pour the remaining marinara over the top of each piece, leaving small islands of breading exposed to maintain texture.
  7. Cover and cook on Low for 4 hours or High for 3 hours until the internal temperature reaches 165°F (74°C).
  8. Sprinkle shredded mozzarella and the remaining 1/4 cup of Parmesan cheese over the top; cover again until cheese is melted.
  9. Garnish with julienned fresh basil before serving.