Easy Crockpot Chicken Cutlet

1 boneless, skinless chicken breast (about 150g) Salt and pepper to taste 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 cup chicken broth 1 tablespoon olive oil 1 tablespoon grated Parmesan cheese 1/4 cup breadcrumbs

Ingredient substitutions

• Chicken broth: Vegetable broth in the same amount
• Parmesan cheese: Finely grated Pecorino Romano in the same amount
• Breadcrumbs: Panko breadcrumbs in the same amount; the coating will be coarser

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A crisp, unoaked Chardonnay
Its fresh acidity complements the savory Parmesan coating without overpowering the mild chicken.

Non-alcoholic: Sparkling water with a squeeze of lemon

A simple and tender chicken cutlet recipe cooked effortlessly in a crockpot. Perfect for a hands-off meal with juicy, flavorful chicken every time.

Steps

1. Season the chicken breast with salt, pepper, garlic powder, and onion powder. 2. Mix the grated Parmesan cheese and breadcrumbs in a small bowl. 3. Coat the chicken breast evenly with the breadcrumb mixture. 4. Pour the olive oil into the bottom of the crockpot. 5. Place the coated chicken breast into the crockpot and pour chicken broth around it. 6. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until the chicken is cooked through. 7. Carefully remove the chicken, let it rest for a few minutes, then serve warm.

Tips for Easy Crockpot Chicken Cutlet

• The coating will soften in the moist crockpot environment rather than turn crisp; serve promptly for the best texture.
• A snug fit helps the single breast cook evenly; a much larger crockpot can leave it sitting in a shallow pool of broth.
• Use a small bowl for the coating and a spoon to lift it onto the chicken, keeping the crumb mixture from clumping.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the coating may soften further.

Frequently asked questions

Will the breadcrumb coating get crispy?

No. The covered, moist cooking environment softens the coating, so expect a tender rather than crunchy crust.

How can I tell when the chicken is done?

Check the thickest part: it should be opaque throughout, with no pink center, and the juices should run clear.

Can I double the recipe?

Yes, if the crockpot can hold the breasts in a single layer with a little space around them. Crowding can make cooking less even.