This Crockpot Chicken Parmesan recipe is my favorite way to enjoy classic Italian comfort food with hardly any effort! I layer crispy breaded chicken breasts with rich marinara sauce and melty mozzarella cheese, then cook it all up in my slow cooker. With just a few pantry staples and minimal prep, I can have a cozy, restaurant-quality dinner on the table!
Slow Cooker Chicken Parm
My slow cooker chicken parmesan recipe is a hands-off way to get the perfect chicken parmesan! I lightly pan-fry the breaded chicken first so it stays crisp, then transfer it to the crockpot with a generous spoonful of marinara sauce. The chicken finishes cooking gently while staying juicy inside and golden outside. After a few hours on low, I top it with shredded mozzarella and let it melt into a gooey blanket of cheese.
This method of making chicken Parmesan in a crockpot works beautifully because the slow cooking infuses the chicken with flavor while keeping it tender. You can serve it over spaghetti for a classic pasta dinner, on toasted rolls as a chicken parm sandwich, or alongside a crisp salad for a lighter meal. Leftovers reheat well–just broil for a minute to bring back that crunchy topping.
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Brown First, Cook Later
It’s important not to let the chicken fully cook through in the pan–it should be browned but still raw inside. We’re just trying to crisp up the breadcrumbs. The chicken will continue to cook through in the crockpot, and it could turn out dry and overcooked if you cook it all the way through at this early stage. I like to use medium-high heat to ensure the coating gets nice and crispy quickly!
Crockpot Chicken Parmesan Recipe
Equipment
- Cast Iron Skillet
- Crockpot
Ingredients
- ½ cup Panko breadcrumbs (*)
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (**)
- ½ teaspoon garlic powder
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 2 large eggs
- 4 boneless, skinless chicken breasts
- ¼ cup olive oil (divided)
- 24 ounces marinara sauce (1 jar***)
- 1½ cups shredded mozzarella cheese (or 4 slices low-moisture mozzarella cheese)
For Serving:
- 1 pound cooked spaghetti (optional)
Instructions
Prep the Chicken:
- In a shallow dish, combine the breadcrumbs, Parmesan cheese, Italian seasoning, garlic, powder, salt, and pepper.½ cup Panko breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, 1 pinch kosher salt, 1 pinch ground black pepper
- In a separate shallow dish, whisk the eggs.2 large eggs
- Dip each chicken breast into the egg mixture.4 boneless, skinless chicken breasts
- Then, dip in the breadcrumbs, coating entirely.
- Heat 2 tablespoons of olive oil in a cast iron skillet set over medium heat.¼ cup olive oil
- Once heated, place 2 chicken breasts in the pan. Cook on each side for a couple of minutes, just until browned on the outside. The chicken should not be cooked through. Remove the chicken from the pan.
- Add in the remaining 2 tablespoons of olive oil and repeat the previous step for remaining chicken breasts.
Add to Crockpot:
- Spray the slow cooker with cooking spray.
- Place the seared chicken breasts in the slow cooker, then pour the marinara sauce over the chicken.24 ounces marinara sauce
- Cover and cook on HIGH for 3-4 hours, or on LOW for 4-6 hours.
- Remove the lid and sprinkle the mozzarella cheese over the chicken breasts. Place the lid on again for a few minutes until the cheese has melted.1½ cups shredded mozzarella cheese
Serve:
- Serve chicken parmesan with spaghetti or your favorite pasta.1 pound cooked spaghetti
Notes
- 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.
- 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.
- Properly cooked chicken should reach 165°F internally.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Parmesan in a Crockpot Step by Step
Dredge the Chicken: In a shallow dish, mix ½ cup of Panko breadcrumbs with ½ cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, and a pinch of salt and pepper. In another shallow dish, whisk together 2 large eggs until combined. Thoroughly coat 4 boneless, skinless chicken breasts 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. Immediately coat each chicken breast in the breadcrumb mixture, pressing the breadcrumbs onto both sides to ensure they stick.
Pan-Fry the Chicken: Heat 2 tablespoons of olive oil in a cast iron skillet set over medium heat. Place 2 dredged 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.
Cook the Chicken: Spray the inside of your slow cooker with cooking spray. Place all 4 pan-fried chicken breasts in the bottom of the crockpot, then pour 1 jar (24 ounces) of your favorite marinara sauce over the top. Place the lid on top 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.
Melt the Cheese: Evenly sprinkle 1½ cups of shredded mozzarella (or place 4 slices of low-moisture 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.
Serve: Serve your slow cooker chicken parm on top of 1 pound (1 box) of cooked spaghetti or with a side of crusty bread!
How to Store, Freeze, and Reheat
I recommend serving this crockpot chicken parmigiana immediately for the best results. However, you can leave it on the “keep warm” setting for up to 2 hours before serving. Once cooled, leftovers should be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before covering with foil and reheating in a 325°F oven for about 15-20 minutes, or until warmed through.
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