Name: Crockpot Chicken Parmesan Recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: ½ cup breadcrumbs; ½ cup grated parmesan cheese; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; pinch salt and pepper; 2 eggs; 4 chicken breasts; ¼ cup olive oil (divided); 24 ounces marinara sauce (1 jar); 1½ cups shredded mozzarella cheese ( or 4 slices mozzarella cheese)

Crockpot chicken parmesan is one of my all-time favorite recipes. Crispy chicken coated in a rich marinara sauce and topped with melty mozzarella cheese is my idea of comfort food heaven. I love how this recipe uses simple pantry ingredients and comes together effortlessly in the crockpot!

crockpot chicken parmesan on white plate

This recipe is a tried-and-tested staple in my home! It’s the best kind of meal – easy to make, delicious, and perfect for busy weeknights when I want to get a home-cooked meal on the table. I’ve kept the prep work to the absolute bare minimum and let my crockpot do the rest. My kids love this served on a bed of spaghetti with some garlic bread on the side!

What’s in This Crockpot Chicken Parmesan Recipe?

I think you’re gonna love how easy this recipe is! It’s got all the classic flavors of chicken parmesan but made simple and hassle-free in the crockpot. And it uses less than 10 ingredients! It really doesn’t get any better than this.

Breadcrumbs: Use plain breadcrumbs to create a crispy coating for the chicken.
Parmesan Cheese: Makes the breadcrumb coating extra flavorful and adds a little saltiness.
Spices: A simple mix of garlic powder, Italian seasoning, salt, and pepper adds a ton of flavor to the chicken.
Eggs: Helps the breadcrumb coating stick to the chicken.
Chicken: Boneless, skinless chicken breasts work best for this recipe.
Olive oil: Crisps up the chicken and seals in all the delicious flavors.
Marinara Sauce: A jar of your favorite marinara sauce is all you need, but 24 ounces of homemade sauce works too!
Mozzarella Cheese: Use shredded or sliced mozzarella cheese, whichever you prefer.

How to Store and Reheat

Crockpot chicken Parmesan is best when served immediately, but you can leave it on the keep warm setting for a few hours before serving. Once cooled, any leftovers should be stored in an airtight container in the fridge for up to 3 days. Cover it with foil and reheat in the oven at 325°F for about 15-20 minutes, or until warmed through.

How to Freeze

Store each chicken breast in a separate freezer-safe container or bag. Then, when you fancy some crockpot chicken Parmesan, thaw it in the fridge overnight and reheat it following the instructions above.

Fresh mozzarella usually freezes well, but the texture may change slightly once thawed. It’ll still taste delicious, though!

Notes and Tips

Don’t fully cook the chicken when browning it in the pan. It’ll continue cooking in the crockpot, so don’t worry about cooking it all the way through at this stage.
To make this dish even easier, use pre-shredded or pre-sliced mozzarella cheese.
Panko breadcrumbs are a great option for extra crispy chicken, but regular breadcrumbs work well, too! You can also use gluten-free breadcrumbs if needed.
If you don’t have any pre-mixed Italian seasoning, make your own with equal parts dried basil, oregano, thyme, rosemary, and marjoram.
Always spray the crockpot with cooking spray before adding the chicken. This stops it from sticking and makes clean-up even easier.
A thicker marinara sauce works best to keep the chicken crispy.
If possible, use a cast iron pan when browning the chicken. It heats evenly and helps the breadcrumbs crisp up perfectly.

How to Make Crockpot Chicken Parmesan Step by Step

Season the breadcrumbs: In a shallow dish, mix ½ cups of breadcrumbs with ½ cups of parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and a pinch of salt and pepper.

Whisk the eggs: In another shallow dish, whisk together 2 eggs until combined.

Dredge the chicken: Thoroughly coat each chicken breast in the egg mixture by dipping them in one at a time. Allow any excess to drip off before moving on to the next step.

Coat in breadcrumbs: Immediately coat each chicken breast in the breadcrumb mixture, pressing the breadcrumbs onto both sides to ensure they stick.

Heat the olive oil: Add 2 tablespoons of olive oil to a pan and heat over medium heat.

Brown the chicken: Place 2 chicken breasts in the pan and cook for a few minutes on each side until golden brown. The chicken doesn’t need to be cooked through at this point. Remove the chicken from the pan, add 2 more tablespoons of olive oil, and brown the remaining 2 chicken breasts.

If you can fit more than 2 chicken breasts in the pan at once, feel free to do just that! Avoid overcrowding the pan and use 1 tablespoon of olive oil per chicken breast.

Spray the slow cooker: Spray the inside of your slow cooker with cooking spray.

Add chicken and marinara: Place all 4 chicken breasts in the bottom of the slow cooker, then pour 1 jar (24 ounces) of your favorite marinara sauce over the top.

Cook: Place the lid on the slow cooker and cook on low for 4-6 hours or high for 3-4 hours. The chicken should be cooked through, with the internal temperature reading 165°F on a meat thermometer.

Add the cheese: Evenly sprinkle 1 1/2 cups of shredded mozzarella (or place 4 slices of mozzarella cheese) on top of the chicken, then cover with the lid and cook for a few more minutes until the cheese is melted and bubbly.