There’s something magical about tender, juicy chicken smothered in rich marinara sauce and melted cheese—especially when it practically cooks itself. This Slow Cooker Chicken Parmesan delivers all the comforting flavors of the classic dish with minimal effort. In just 20 minutes of prep, you’ll layer golden breaded chicken with tangy tomato sauce and gooey mozzarella, then let your slow cooker work its magic for 5 hours. The result? A mouthwatering meal with crispy edges, velvety sauce, and a cheesy pull that’s impossible to resist.
Perfect for busy weeknights or cozy weekends, this dish is a crowd-pleaser that’s as satisfying as it is simple. The blend of savory herbs, sweet marinara, and creamy cheese creates a symphony of flavors, while the tender chicken practically melts in your mouth. Plus, it’s packed with protein and balanced with wholesome ingredients, making it a guilt-free indulgence. Whether served over pasta or with a side of garlic bread, this recipe promises a hearty, restaurant-quality meal that’ll have everyone asking for seconds.
What You’ll Need for Slow Cooker Chicken Parmesan
- 4 boneless chicken breasts (about 1.5 lbs, or substitute with chicken thighs for a richer flavor)
- ½ cup Italian Seasoned Bread Crumbs (or use plain breadcrumbs mixed with 1 tsp Italian seasoning)
- ¼ cup grated Parmesan Cheese (freshly grated works best, but pre-grated is fine)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 Tablespoon olive oil (or any neutral cooking oil)
- 1 egg, beaten
- 1 ½ cups shredded mozzarella cheese, divided (use part-skim for a lighter option)
- 23 ounces marinara sauce (store-bought or homemade)
- ½ cup fresh shredded Parmesan cheese (for topping)
- Chopped fresh basil (optional, for garnish)
- 10 ounces pasta, cooked (spaghetti, penne, or your favorite type)
How to Make Slow Cooker Chicken Parmesan
- Prepare the slow cooker: Spread the olive oil evenly across the bottom of your crock pot to prevent sticking.
- Set up your coating station: In a small bowl, beat the egg with a fork. In a separate dish, mix the bread crumbs, grated Parmesan cheese, salt, and pepper.
- Coat the chicken: Dip each chicken breast into the beaten egg, then into the breadcrumb mixture, ensuring both sides are fully coated. Place the coated chicken breasts in the bottom of the slow cooker.
- Add the first layer of cheese: Sprinkle half of the shredded mozzarella cheese (about ¾ cup) evenly over the chicken.
- Pour on the sauce: Cover the chicken and cheese with the entire jar of marinara sauce, spreading it evenly.
- Cook: Close the lid and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and cooked through.
- Add the final cheese layer: About 30 minutes before serving, sprinkle the remaining mozzarella cheese and fresh shredded Parmesan cheese over the sauce. Replace the lid and let the cheese melt.
- Serve: Garnish with chopped fresh basil if desired, and serve over cooked pasta. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the marinara sauce in this recipe is a classic choice, feel free to experiment with other sauces like pesto or alfredo for a twist. For toppings, try adding sautéed mushrooms, roasted red peppers, or even a sprinkle of red pepper flakes for a bit of heat. Fresh basil is a must, but you can also garnish with chopped parsley or oregano for extra flavor.
Serve It Right: Serving Suggestions
This Slow Cooker Chicken Parmesan is best served over cooked pasta, such as spaghetti or penne. For a low-carb option, try it with zucchini noodles or spaghetti squash. Pair it with a side of garlic bread or a crisp Caesar salad to round out the meal. Don’t forget a glass of Chianti or Pinot Noir to complement the rich flavors!
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat until warmed through, or microwave in 30-second intervals. If the sauce thickens, add a splash of water or chicken broth to loosen it up. For longer storage, freeze in a freezer-safe container for up to 2 months.
Switch It Up: Recipe Variations
For a lighter version, use chicken tenders or thinly sliced chicken breasts and skip the breading. You can also swap the mozzarella for provolone or fontina cheese for a different flavor profile. Vegetarian? Substitute the chicken with eggplant slices or portobello mushrooms for a delicious meat-free alternative.
Time-Saving Hacks for Busy Cooks
To save time, prep the chicken the night before by coating it in the breadcrumb mixture and storing it in the fridge. You can also use pre-shredded cheese and jarred marinara sauce to cut down on prep work. If you’re in a rush, cook on high for 2-3 hours instead of low—just keep an eye on it to avoid overcooking.
Slow Cooker Chicken Parmesan Recipe
Equipment
- slow cooker
Ingredients
- 4 boneless chicken breasts
- 1/2 cup Italian Seasoned Bread Crumbs
- 1/4 cup grated Parmesan Cheese
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
- 1 egg, beaten
- 1 1/2 cups shredded mozzarella cheese, divided
- 23 ounces marinara sauce
- 1/2 cup fresh shredded Parmesan cheese
- chopped fresh basil, optional topping
- 10 ounces pasta, cooked
Instructions
- Spread the olive oil into the bottom of your crock pot.
- Beat the egg with a fork in a separate bowl.
- Mix the bread crumbs with the seasonings and the grated Parmesan cheese in another separate dish.
- Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces in the bottom of the crockpot.
- Layer half of the shredded mozzarella cheese on top (about 3/4 cup of shredded cheese).
- Cover chicken and cheese with entire jar of marinara sauce. Close lid and cook on low for 4-5 hours or high for 2-3.
- About 30 minutes before serving, sprinkle remaining shredded mozzarella cheese and Parmesan cheese over top of sauce and place the lid back on top of the slow cooker to let it finish cooking and allowing cheese to melt. Top with chopped fresh basil and serve over cooked pasta.