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–+ servings

Slow Cooker Chicken Parmesan

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A plate of spaghetti topped with tomato sauce, meatballs, and a basil leaf, with a fork, knife, bread, and a bowl of greens in the background.
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Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

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

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Servings: 4 servings
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