Slow Cooker Chicken Parmesan
This Slow Cooker Chicken Parmesan is cozy Italian comfort food made easy.
Tender chicken breasts are breaded, lightly fried for that golden crunch, and then slow-cooked in marinara sauce until juicy and flavorful.
Topped with melted mozzarella and Parmesan, it’s everything you love about the classic dish with a no-fuss crockpot twist.
Serve it over spaghetti or with a side of garlic bread for the perfect family dinner.
Serves: 4
Prep time: 10 minutes
Cook time: 4 hours
How To Make Slow Cooker Chicken Parmesan
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons oil
- 24 ounces your favorite red pasta sauce
- 15 ounce tomato sauce
- 1 teaspoon italian seasoning
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 pound spaghetti noodles, cooked to package directions
- Fresh parsley and basil, for garnish
Step-by-Step Guide
1. Season chicken breasts with salt and pepper.
2. Dredge each chicken breast in flour, dip in beaten eggs, then coat with Italian breadcrumbs mixed with grated Parmesan.
3. Heat olive oil in a skillet over medium-high heat. Quickly fry chicken on both sides until golden brown (about 2 minutes per side). You just want to brown the chicken not cook it all the way through.
4. In a large bowl combine the pasta sauce, tomato sauce, italian seasoning and minced garlic.
5. Spread half the mixture in the bottom of your slow cooker.
6. Place fried chicken breasts on top and pour remaining sauce over them. Sprinkle Italian seasoning on top.
7. Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
8. During the last 15 minutes of cooking, top with mozzarella. Cover again to let the cheese melt.
9. Serve over cooked pasta.
10. Garnish with fresh parsley and basil before serving.
Tips & Tricks
- Browning the chicken first gives it that classic restaurant-style flavor and texture.
- Line the bottom of your slow cooker with a bit of sauce so the breading doesn’t stick.
- Use fresh mozzarella for a melty, stringy finish.
- Serve over spaghetti or with toasted garlic bread for a complete meal.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Substitutions
- Swap chicken breasts for thighs for a juicier version.
- Use gluten-free breadcrumbs and flour if needed.
- Substitute provolone for mozzarella for a stronger, cheesier flavor.
Variations
- Spicy Parmesan Chicken: Add a pinch of red pepper flakes to the marinara.
- Lighter Version: Skip the frying step and place breaded chicken directly into the slow cooker.
- Cheesy Upgrade: Add a layer of ricotta cheese under the marinara for a “lasagna-inspired” twist.
Slow Cooker Chicken Parmesan
Print Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons oil
- 24 ounces your favorite red pasta sauce
- 15 ounce tomato sauce
- 1 teaspoon italian seasoning
- 2 cloves garlic minced
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 pound spaghetti noodles cooked to package directions
- Fresh parsley and basil for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Dredge each chicken breast in flour, dip in beaten eggs, then coat with Italian breadcrumbs mixed with grated Parmesan.
- Heat olive oil in a skillet over medium-high heat. Quickly fry chicken on both sides until golden brown (about 2 minutes per side). You just want to brown the chicken not cook it all the way through.
- In a large bowl combine the pasta sauce, tomato sauce, italian seasoning and minced garlic.
- Spread half the mixture in the bottom of your slow cooker.
- Place fried chicken breasts on top and pour remaining sauce over them. Sprinkle Italian seasoning on top.
- Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
- During the last 15 minutes of cooking, top with mozzarella. Cover again to let the cheese melt.
- Serve over cooked pasta.
- Garnish with fresh parsley and basil before serving.
Notes
Tips & Tricks
- Browning the chicken first gives it that classic restaurant-style flavor and texture.
- Line the bottom of your slow cooker with a bit of sauce so the breading doesn’t stick.
- Use fresh mozzarella for a melty, stringy finish.
- Serve over spaghetti or with toasted garlic bread for a complete meal.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.Substitutions
- Swap chicken breasts for thighs for a juicier version.
- Use gluten-free breadcrumbs and flour if needed.
- Substitute provolone for mozzarella for a stronger, cheesier flavor.
Variations
- Spicy Parmesan Chicken: Add a pinch of red pepper flakes to the marinara.
- Lighter Version: Skip the frying step and place breaded chicken directly into the slow cooker.
- Cheesy Upgrade: Add a layer of ricotta cheese under the marinara for a “lasagna-inspired” twist.
Private Notes
