Description

Craving a restaurant-quality dish that’s cheesy, crispy, and perfect for a cozy family dinner or a romantic Valentine’s Day meal? Slow Cooker Longhorn Steakhouse Parmesan Chicken is your answer! Adapted from the original oven-baked recipe, this slow cooker version features tender boneless chicken breasts coated in a Parmesan-breadcrumb crust, seared for crispiness, slow-cooked in a light broth, and topped with a melty mozzarella-Parmesan-garlic blend

Ingredients

For the Chicken:

Boneless, Skinless Chicken Breasts (4, about 1.5 lbs):
- Why it’s important: Lean, tender protein that holds up to breading and slow cooking.
- Substitutions: Chicken thighs (juicier, same cooking time), or tofu for vegetarian (cook 3–4 hours on low, pressed and seared).
All-Purpose Flour (½ cup):
- Why it’s important: Forms the base of the breading for a crispy coating.
- Substitutions: Gluten-free flour or almond flour for dietary needs.
Large Eggs (2):
- Why it’s important: Helps the breadcrumb mixture adhere to the chicken.
- Substitutions: Buttermilk or plant-based milk with 1 tbsp flaxseed for vegan.
Milk (¼ cup):
- Why it’s important: Thins the egg wash for even coating.
- Substitutions: Water, cream, or plant-based milk.
Bread Crumbs (1 cup, preferably Italian-style):
- Why it’s important: Adds crispy texture and herbaceous flavor to the coating.
- Substitutions: Panko breadcrumbs (plainer flavor), gluten-free breadcrumbs, or crushed cornflakes.
Grated Parmesan Cheese (1 cup, divided):
- Why it’s important: Adds nutty, savory flavor to the breading and cheesy topping.
- Substitutions: Pecorino Romano, Asiago, or nutritional yeast for vegan.
Italian Seasoning (1 tsp):
- Why it’s important: Enhances the breading with oregano, basil, and thyme.
- Substitutions: Dried oregano, pizza seasoning, or a mix of dried herbs.
Salt (½ tsp):
- Why it’s important: Enhances the flavors of the chicken and breading.
- Substitutions: Sea salt or kosher salt.
Black Pepper (¼ tsp):
- Why it’s important: Adds mild heat and depth to the breading.
- Substitutions: White pepper or a pinch of cayenne for extra spice.
Olive Oil (2 tbsp):
- Why it’s important: Used for searing to create a golden, crispy crust.
- Substitutions: Avocado oil, vegetable oil, or butter.

For the Topping:

Shredded Mozzarella Cheese (1 cup):
- Why it’s important: Melts into a gooey, stretchy topping for restaurant-style appeal.
- Substitutions: Provolone, cheddar, or vegan mozzarella.
Garlic (2 cloves, minced):
- Why it’s important: Infuses the cheese topping with aromatic, savory depth.
- Substitutions: ½ tsp garlic powder or 1 tsp garlic paste.

Additional for Slow Cooker:

Chicken Broth (¼ cup):
- Why it’s important: Keeps the chicken moist during slow cooking without softening the crispy coating.
- Substitutions: Vegetable broth or water.

Optional for Garnish:

Fresh Parsley (2 tbsp, chopped):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Chives, basil, or omit.

Tip: Use freshly grated Parmesan and mozzarella for better melting, and opt for Italian-style breadcrumbs for authentic Longhorn flavor.

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Instructions

Step 1: Prepare the Breading Station

Pat 4 boneless, skinless chicken breasts dry with paper towels.
Set up three shallow bowls:
- Bowl 1: ½ cup all-purpose flour.
- Bowl 2: 2 large eggs beaten with ¼ cup milk.
- Bowl 3: Mix 1 cup bread crumbs, ½ cup grated Parmesan (reserve the other ½ cup for topping), 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper.
Dredge each chicken breast in flour, shaking off excess, then dip in the egg mixture, and coat evenly with the breadcrumb mixture, pressing gently to adhere.
Tip: Press the breadcrumb mixture firmly onto the chicken for a thicker, crispier coating.

Step 2: Sear the Chicken

Heat 2 tbsp olive oil in a large skillet over medium heat.
Sear the breaded chicken breasts for 3–4 minutes per side until golden brown but not fully cooked through (the slow cooker will finish cooking).
Transfer the chicken to a plate and set aside.
Tip: Sear in batches to avoid overcrowding, which can prevent browning and make the coating soggy.

Step 3: Assemble in the Slow Cooker

Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
Place the seared chicken breasts in a single layer in the slow cooker.
Pour ¼ cup chicken broth around (not over) the chicken to keep it moist without softening the crispy coating.
Tip: Elevate the chicken slightly on a small rack or crumpled foil balls to maintain the coating’s texture, if desired.

Step 4: Cook

Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is fully cooked (165°F/74°C internally) and tender.
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Avoid lifting the lid during cooking to maintain consistent heat and prevent moisture buildup.

Step 5: Add Cheese Topping

In a small bowl, mix 1 cup shredded mozzarella, the remaining ½ cup grated Parmesan, and 2 minced garlic cloves.
In the last 15–20 minutes of cooking, sprinkle the cheese mixture evenly over the chicken.
Cover and cook until the cheese is melted and bubbly.
Tip: For a golden, bubbly cheese topping, transfer the chicken to a baking dish and broil at 400°F (200°C) for 2–3 minutes after slow cooking (optional).

Step 6: Serve

Carefully transfer the chicken to plates, ensuring the cheese topping stays intact.
Garnish with 2 tbsp chopped fresh parsley for a vibrant finish.
Serve hot with sides like mashed potatoes, roasted vegetables, or a house salad.
Tip: Warm plates slightly to keep the dish hot, and serve with a side of dinner rolls to soak up any cheesy juices.