Crockpot Chicken Parmesan
These crockpot recipes chicken parmesan style give you juicy chicken in marinara with melted mozzarella and parmesan on top. The slow cooker does the long cook so the chicken stays tender, and a quick broil at the end browns the cheese. Serve it over pasta and dinner is done.
Crockpot Chicken Parmesan
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hoursChicken breasts simmer in marinara with Italian herbs, then get a mozzarella and parmesan topping. Serve over spaghetti.
Ingredients
2 lb boneless skinless chicken breasts
1 jar (24 oz) marinara sauce
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup Italian-style breadcrumbs
1/2 cup grated parmesan cheese, divided
2 tablespoons olive oil
1.5 cups shredded mozzarella cheese
12 oz spaghetti
Chopped fresh basil, for serving
Directions
- Season the chicken breasts with the salt and pepper.
- Mix the marinara, tomato sauce, Italian seasoning and garlic powder in the slow cooker.
- Nestle the chicken into the sauce in a single layer and spoon some sauce over each piece.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F.
- While the chicken cooks, stir the breadcrumbs, 1/4 cup parmesan and olive oil together in a small bowl.
- Heat the broiler. Carefully lift the chicken onto a foil-lined sheet pan, spooning a little sauce over each piece.
- Top each piece with mozzarella and then the breadcrumb mixture.
- Broil 2 to 3 minutes until the cheese is melted and the crumbs are golden. Watch closely so they do not burn.
- Boil the spaghetti in salted water according to the package, then drain.
- Toss the pasta with some of the slow cooker sauce and serve with the chicken, basil and the rest of the parmesan.
Notes
- Cut breasts in half horizontally for thinner cutlets that cook faster, about 3 to 4 hours on LOW. Use gluten-free breadcrumbs if needed. Refrigerate for 4 days. Leftovers make a great chicken parm sub.
Why chicken parmesan works in the slow cooker
Classic chicken parmesan means breading, frying and baking, and it makes a mess. The slow cooker version skips the breading and frying but keeps what people love: chicken in sauce, topped with melted cheese and a crisp crumb.
The chicken also cooks gently in the marinara, so it stays moist and picks up the tomato and herb flavor. It is hard to dry out chicken that has spent its whole cook in a covered pot of sauce.
It is also a nice option for a day when the oven is busy or the kitchen is hot, since the oven is used only for two minutes at the end.
Ingredient notes for slow cooker chicken parmesan
Chicken breasts: Pick evenly sized ones. If they are huge, slice them in half through the side to make two thinner pieces.
Marinara sauce: Use a jar you like the taste of, since it is the main flavor. A chunky style gives the dish a hearty feel.
Tomato sauce: It stretches the marinara so there is plenty of sauce for pasta.
Mozzarella: Shredded whole-milk mozzarella melts best. Fresh mozzarella can be watery, so pat it dry first.
Breadcrumbs: Italian-style crumbs with parmesan and oil give you a crisp top, standing in for the fried coating.
Italian seasoning: A blend of basil, oregano and thyme is all the herb you need. Rub it between your fingers as you add it.
Parmesan: Grate it fresh from a wedge. It melts into the crumbs and gives the topping a salty, nutty edge.
Tips for a crisp top and juicy chicken
Finish under the broiler: The slow cooker will melt cheese but not brown it. Two minutes under the broiler gives you the golden, bubbly top.
Use a thermometer: Chicken is safe at 165°F. Pull it as soon as it hits that, because every extra hour makes it drier.
Most common mistake: Putting the breadcrumbs in the slow cooker. They absorb the steam and turn into paste, so crisp them separately on top at the end.
Spoon sauce on top: Before the broiler, ladle a bit of sauce over each piece. The cheese then melts on a wet surface and stays gooey.
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Swaps and variations
Use chicken thighs for more forgiving, juicier meat. Add a handful of sliced mushrooms or a diced bell pepper to the sauce. For lower carbs, serve over zucchini noodles or roasted broccoli. Provolone in place of mozzarella adds a sharper note.
A swap that does not work is cooking raw breaded cutlets in the sauce. The coating goes soggy and falls off.
Try this with turkey cutlets, or even eggplant slices, cooked for about an hour less, to get a vegetarian parmesan.
Stir a spoonful of pesto into the sauce at the end for a fresh herb flavor.
What to serve with chicken parmesan
Spaghetti with the extra sauce is the classic pairing. A simple green salad with vinaigrette and warm garlic bread make it a full Italian-American dinner. Put out extra parmesan and red pepper flakes.
For a casual night, tuck the chicken and a spoonful of sauce into hoagie rolls with extra mozzarella for subs.
Storing, freezing and reheating
Store leftover chicken and sauce in a sealed container in the fridge for up to 4 days. Keep the pasta separate if you can, since it soaks up sauce.
Freeze the chicken in sauce, before the cheese topping, for up to 3 months. Thaw overnight, reheat gently in a covered pan and add fresh cheese and crumbs under the broiler.
If you plan to freeze the dish, skip the topping and add it fresh when you serve to keep the crumbs crunchy.
Reheat the chicken in a covered skillet with a spoonful of sauce, so the meat stays tender.
Crockpot Chicken Parmesan at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 13, led by boneless skinless chicken breasts, jar (24 oz) marinara sauce, (8 oz) tomato sauce, Italian seasoning
Tips for Crockpot Chicken Parmesan
Cut breasts in half horizontally for thinner cutlets that cook faster, about 3 to 4 hours on LOW. Use gluten-free breadcrumbs if needed. Refrigerate for 4 days. Leftovers make a great chicken parm sub.
Crockpot Chicken Parmesan FAQ
How long does Crockpot Chicken Parmesan take?
Crockpot Chicken Parmesan takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Parmesan serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Parmesan?
13 ingredients, led by boneless skinless chicken breasts, jar (24 oz) marinara sauce, (8 oz) tomato sauce, Italian seasoning. Amounts are in the recipe card above.
