Sprinkling the seasoning on top wasn't such a good idea. Cause I can't do it evenly so on some parts of the chicken it'd be flavorless & others I would get a mouthful of seasoning. I'd recommend mixing the seasoning into the sauce before you put it into the crockpot. That way it's evenly spread out.
This was amazing!! I didn't have time to use crockpot so I followed all the steps and then baked in oven at 350 for about 45 minutes then added spices & cheese and baked for additional 15 minutes. I have a very picky family and we rarely ever eat leftovers. This recipe made enough for all of us to have a leftover for lunch the next day and surprisingly EVERYONE ate it all. Will make again! Thank you for sharing the recipe!!
For the amount of time it took, I'd rather go with Chef John's recipe on this site. It takes about the same amount of time, and tastes much better. I appreciate the recipe but I won't be making it again.
Chicken was very moist and it took very little time to prepare. I served it over noodles along with spinach salad. Huge hit!
The only thing I changed is the number of eggs. Three eggs seemed like too many so I used two and I still had some leftovers after dredging.
Crockpot recipes are supposed to be easy and save time. You might as well just skip the crockpot and do this in the oven. It takes less time.
I made it in the oven in a tightly covered baking pan and slow cooker it at 240 for 4 hours. It was too much for my crock pot.
Tasty but far more complicated and time consuming than advertised.
This recipe has recently become one of my go-to dishes; I've made it twice in the last ten days! The first time I used canned marinara, and the second I made fresh marinara for the sauce (recipe also found on AllRecipes). I also used whatever cheese I had on hand-- mozzarella the first time, asiago the second. Both were great. With some roasted broccoli, garlic bread, and a bottle of cab, this meal was wonderful.
