Slow Cooker Chicken Parmesan
This Slow Cooker Chicken Parmesan is one of those dinners that feels like you worked all day in the kitchen even though you really did not. Crispy breaded chicken, rich tomato sauce, melted cheese, and all the comfort of a classic Italian favorite made easy enough for a busy family night.
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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
- Step 1: Season the Chicken - Start by seasoning the chicken breasts on both sides with salt and black pepper. This is a small step, but it makes a big difference in flavor later.
- Step 2: Bread the Chicken - Set up your breading station with flour, beaten eggs, and a mixture of breadcrumbs and grated Parmesan. Dredge each chicken breast in flour, dip it into the eggs, then coat it generously with the breadcrumb mixture. Press gently so everything sticks.
- Step 3: Brown the Chicken - Heat the oil in a skillet over medium high heat. Brown the chicken on both sides for about two minutes per side. You are not cooking it through, just creating a golden crust that adds flavor and texture.
- Step 4: Mix the Sauce - In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic. Stir until everything is well blended.
- Step 5: Layer the Slow Cooker - Spread half of the sauce mixture in the bottom of the slow cooker. This prevents sticking and keeps the coating from getting soggy.
- Step 6: Add the Chicken - Place the browned chicken breasts on top of the sauce, then pour the remaining sauce over them. Sprinkle the additional Italian seasoning on top.
- Step 7: Slow Cook - Cover and cook on low for four hours, or until the chicken is cooked through and tender.
- Step 8: Add the Cheese - During the last fifteen minutes of cooking, sprinkle the mozzarella cheese over the chicken. Cover again and let it melt into a bubbly, cheesy layer.
- Step 9: Serve and Garnish - Serve the chicken over cooked spaghetti and finish with fresh parsley and basil.
Notes
Substitutions
- Chicken thighs: Swap breasts for thighs if you prefer darker, juicier meat.
- Gluten free option: Use gluten free flour and breadcrumbs to make this dish gluten free.
- Different cheese: Provolone can replace mozzarella for a stronger flavor.
Variations
- Spicy parmesan chicken: Add red pepper flakes to the sauce for a little heat.
- Lighter version: Skip the browning step and place breaded chicken directly into the slow cooker.
- Extra cheesy twist: Add a layer of ricotta under the sauce for a lasagna inspired feel.
Tips and Tricks
- Do not skip browning: This step adds restaurant style flavor and texture.
- Sauce on the bottom: Always line the slow cooker with sauce to prevent sticking.
- Fresh mozzarella option: Use fresh mozzarella for extra melty results.
- Let it rest: Give the dish a few minutes before serving so everything settles.
Serving Ideas
- Classic spaghetti: Serve over pasta for a traditional dinner.
- Garlic bread: Perfect for soaking up extra sauce.
- Side salad: A crisp salad balances the richness of the dish.
- Roasted vegetables: Add a veggie side for a complete meal.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for up to three days.
- Reheat gently: Warm in the microwave or oven until heated through.
- Make ahead: Bread and brown the chicken earlier in the day, then assemble when ready to cook.
Private Notes
Servings: 4 servings
