Slow Cooker Chicken Parmesan Recipe

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Published: April 19, 2012Updated: March 16, 2021Author: Elyse Ellis
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Slow Cooker Chicken Parmesan Recipe
 One of my favorite dishes to order at a restaurant is chicken Parmesan. Now you can have a restaurant-quality recipe at home!
I love how easy this recipe is to throw together and that you still get the same end result (plus your house smells fabulous all day while it simmers)!

Related recipe: If you love this slow cooker chicken parmesan recipe, be sure to try our SLOW COOKER CHICKEN STROGANOFF. It’s absolutely amazing. 

slow cooker chicken parmesan
Serves: 6

Slow Cooker Chicken Parmesan Recipe

You'll love this easy slow cooker version of Chicken Parmesan.
Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins
Print Pin

Ingredients

  • 4 boneless chicken breasts
  • ½ cup Italian Seasoned Bread Crumbs
  • ¼ cup Parmesan Cheese
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 Tablespoon olive oil
  • 1 egg beaten
  • 1 ½ cups shredded mozzarella cheese
  • 23 ounces marinara sauce
  • 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 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 1 1/2 cups of shredded mozzarella cheese on top.
  • 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.
  • Serve over cooked pasta.

Nutrition

Calories: 337 kcal · Carbohydrates: 16 g · Protein: 28 g · Fat: 18 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 101 mg · Sodium: 1348 mg · Potassium: 741 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 1019 IU · Vitamin C: 11 mg · Calcium: 242 mg · Iron: 3 mg

Equipment

  • Slow Cooker

Recipe Details

Course: Main Course
Cuisine: American

(Recipe from A Year of Slow Cooking)

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  1. Kelley @ Miss Information says:
    April 19, 2012
    can't wait to try this looks yummy
    Reply
  2. April Tuell Angels Homestead says:
    April 20, 2012
    This is just like how I make my crock pot parmesan chicken, and my family loves it. I need to make some again soon. Your picture of it looks great.
    Reply
  3. Orris Family says:
    April 20, 2012
    I have a question, does the bread crumb mixture get soggy after cooking in the crock?
    Reply
    • Six Sisters says:
      April 23, 2012
      It wasn't as crispy as fried Chicken Parmesan, but wasn't soggy. Let us know how it goes!
      Reply
  4. Bonnie @ Uncommon says:
    April 20, 2012
    looks amazing! can't wait to try it! :)
    Reply
  5. Michelle says:
    April 20, 2012
    I love chicken parmesan but never thought of using the slow cooker. Thanks so much for the recipe!
    Reply
  6. Kristin says:
    August 21, 2012
    I just put this in the crockpot for dinner tonight! Now I have to wait ALL day to try it...torture! Can't wait to give it a try!
    Reply
  7. Kari says:
    October 2, 2012
    Can you use frozen chicken breasts?
    Reply
    • Six Sisters says:
      October 2, 2012
      Hi Kari!

      Your chicken breasts would need to be thawed so the breading would stick to them. Hope you like it!
      Reply
  8. Keri says:
    November 15, 2012
    Tis might be a dumb question, but by saying stonewear inset do you just mean the thing the food cooks in and not something extra?
    Reply
    • Sherry says:
      January 10, 2014
      Keri, You may never see this since you left your question well over a year ago, but in case you do....... Glad you asked your question about the "stoneware insert". I had to think about it myself since not all slow cookers have a stoneware cooking pot anymore. My original one did so I figured it out quickly. Anyhow, yes......it means the pot that you cook the food in, not something extra. Happy cooking, Kiddo!
      Reply
  9. Irene_J says:
    January 4, 2013
    This comment has been removed by the author.
    Reply
  10. H&P says:
    January 10, 2013
    thanks, we enjoyed this this evening
    Reply
  11. Leemarie says:
    January 11, 2013
    Made this last night with my new slow cooker. Chicken was incredibly tender and juicy! However, even with 4 breasts, the cooker said it was done after 3 hours--and I'd set it on low. Maybe it's the new cooker? Definitely will make this again but adjust the time.
    Reply
  12. Leemarie says:
    January 11, 2013
    Made this last night with my new slow cooker. Chicken was incredibly tender and juicy! However, even with 4 breasts, the cooker said it was done after 3 hours--and I'd set it on low. Maybe it's the new cooker? Definitely will make this again but adjust the time.
    Reply
    • Six Sisters says:
      January 12, 2013
      Thanks for the heads up. Slow cooker times vary. We'll make that adjustment. Thanks again! -The Six Sisters
      Reply
    • Six Sisters says:
      January 12, 2013
      Also, If you put your chicken in frozen it will take a little longer to cook than thawed chicken. :)
      Reply
  13. Sandy says:
    January 13, 2013
    I just put this in the crock for supper tonight. Used panko & only a reg sized can of tomato sauce because I was out of jarred spaghetti sauce. Hope it turns out okay!
    Reply
  14. Jennifer says:
    January 24, 2013
    I didn't care for this :( The chicken was kinda "fall apart like", like when you make typical crock pot chicken meals, and just didn't seem right for this.
    Reply
  15. katie clark says:
    March 15, 2013
    to save a little money instead of buying the breadcrumbs and parmesan cheese separately, I bought the Kraft Fresh Take Italian and Parmesan. It smells so yummy!
    Reply
  16. Katie Snyders says:
    March 25, 2013
    Thanks for the recipe! I made it for my boyfriend and me and it was a hit! Super delicious and so easy!
    Reply
  17. cathy maywhort says:
    May 28, 2013
    can you use boneless skinless chicken thighs?
    Reply
    • Cyd says:
      June 1, 2013
      You could, you will need more of them since it is a smaller piece of chicken than the breast.
      Reply
  18. sherry carwile says:
    June 13, 2013
    making this right now for the 2nd time. My daughter and I love it!
    Reply
  19. jenn says:
    November 11, 2013
    my chicken is still slightly frozen, anyone cook it this way? How much added time?
    Reply
  20. Sherry says:
    January 10, 2014
    Hey, Keri...... Glad you asked the question about the "stoneware insert". I had to think it about myself since not all slow cookers have a pot made of stoneware. My original one did though, so it made sense fairly quickly. Yes, the recipe is referring to the pot the food cooks in, not something extra! Happy cooking, kiddo!!!
    Reply
  21. Shannon says:
    February 3, 2014
    If I want it crispy can I use this same recipe and throw it on the stove? How long would I cook it?
    Reply
  22. Dorene says:
    February 22, 2014
    I made this for dinner tonight. It was so delicious. The chicken just fell apart. I will definitely be making this again.
    Reply
  23. Laura says:
    November 5, 2014
    In the slow cooker right now, going to have for supper when the kids get home from school.
    Reply
  24. Jan says:
    March 27, 2015
    Is the 1/4 cup parmesan cheese grated or shredded? Thanks.
    Reply
    • Cyd says:
      March 30, 2015
      The parmesan cheese is shredded.
      Reply
  25. KLW says:
    June 15, 2015
    This recipe gets 5 stars for ease of preparation and taste! Very easy to make and tastes exactly like chicken parm. BUT -- the moist environment of the crock pot means it won't get that crispy coating like "real" chicken parm gets. Make sure the chicken is completely covered with cheese - use a generous amount, and sliced mozzarella works better than shredded - otherwise you'll basically have chicken in sauce. (Which really isn't so bad either, just a little disappointing if you were expecting actual chicken parm.) Overall, we really enjoyed this and are looking forward to leftovers. Will definitely make again. But if you're looking for "real" chicken parm, this recipe isn't it. But, it's still very good and it's a nice substitute for the real thing if you want something easy.
    Reply
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