Slow Cooker Chicken Parmesan is the best tender chicken breast coated in bread crumbs, topped with melted mozzarella cheese on top of the tangy marinara sauce and spaghetti noodles, topped with even more parmesan cheese, all made in the slow cooker in less than 6 hours!
What You’ll Love About This Recipe:
Sometimes chicken Parmesan can get a bad rap for being difficult, but not with our slow cooker chicken Parmesan recipe. You can make the chicken in the slow cooker and have the delicious smell fill the air!
- Juicy chicken: Using the slow cooker is a great way to make a juicy chicken dinner.
- Meal prep: This is the perfect meal to prep ahead of time and use for lunch.
- Great busy families: Make these breaded chicken breasts in the slow cooker during the day. You can have dinner for the whole family while you do everything else.
Baked Crispy Chicken Parmesan Recipe, Chicken Parmesan Sliders Recipe, or Chicken Parmesan Pasta Casserole Recipe are all amazing chicken parm recipes that the whole family can enjoy if you want more ways to enjoy amazing Italian flavors.
Recipe Variations:
- Gluten-free option: Make this gluten-free version, and skip the breading. Season the chicken breasts with Italian seasoning, salt, and pepper before placing them in the slow cooker. You could also use panko and Italian seasoning instead.
- Use Chicken Thighs: You can substitute boneless skinless chicken thighs for a richer, more tender result in place of the chicken breasts. Cooking time may vary slightly, so be sure to check the chicken towards the end to avoid overcooking the chicken.
- Change the Cheese: Try a blend of provolone and mozzarella for a creamier, more complex flavor instead of just mozzarella cheese.
FAQ’s and Troubleshooting Slow Cooker Recipes:
If you don’t, not only will the chicken burn, but you won’t have the essential steam that is created in a slow cooker to help cook the chicken properly.
You only need a minimum of ½ – 1 cup of water or broth, or any other liquid, when making slow cooker garlic parmesan chicken for the best results.
Yes! You can even put frozen chicken in the slow cooker. Slow cookers and crock pots are meant to cook raw chicken. The direct heat from the pot, the long cooking time, and the steam that is created in the crockpot kill any bacteria and make it safe for eating.
This recipe uses Italian bread crumbs to help season the chicken. However, if you only have plain bread crumbs, you can make those work. No need to run out to the grocery store just to get seasoned bread crumbs.
Bowl of Delicious has a super simple recipe to turn those plain bread crumbs into homemade Italian bread crumbs. With what you probably have on hand already.
Both are great options! If you want an easy way to make this recipe for a busy night, just use a jar of sauce from the grocery store when making the chicken parmigiana.
To make sure the boneless skinless chicken breasts are done, use a meat thermometer in the thickest part of the chicken and make sure it reads at least 165℉.
Storage Instructions:
Store: Place any leftovers from the crock pot chicken parmesan in an airtight container in the fridge for 4-5 days.
Reheat: Put the microwave-safe container in the microwave for 30-second increments until heated through to your liking.
More Slow Cooker Recipes You’ll Love:
Slow Cooker Chicken Cordon Bleu Recipe and Slow Cooker Chicken Stroganoff Recipe are some delicious classic recipes you can make in the crockpot.
Slow Cooker Chicken Parmesan Recipe
Ingredients
- 4 boneless, skinless 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 cup shredded mozzarella cheese, divided
- 23 ounces marinara sauce
- ½ cup Parmesan cheese
- chopped fresh basil, optional topping
- 10 ounces pasta, cooked
Equipment
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.
Notes
- This recipe uses Italian bread crumbs to help season the chicken. However, if you only have plain bread crumbs you can make those work. No need to run out to the grocery store just to get seasoned bread crumbs.
- Try salting the chicken breasts before coating them with egg and the bread crumbs for a little bit of extra oomph
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
can’t wait to try this looks yummy
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.
I have a question, does the bread crumb mixture get soggy after cooking in the crock?
looks amazing! can’t wait to try it! 🙂
I love chicken parmesan but never thought of using the slow cooker. Thanks so much for the recipe!
It wasn’t as crispy as fried Chicken Parmesan, but wasn’t soggy. Let us know how it goes!
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!
Can you use frozen chicken breasts?
Hi Kari!
Your chicken breasts would need to be thawed so the breading would stick to them. Hope you like it!
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?
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thanks, we enjoyed this this evening
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.
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.
Thanks for the heads up. Slow cooker times vary. We’ll make that adjustment. Thanks again! -The Six Sisters
Also, If you put your chicken in frozen it will take a little longer to cook than thawed chicken. 🙂
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!
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.
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!
Thanks for the recipe! I made it for my boyfriend and me and it was a hit! Super delicious and so easy!
can you use boneless skinless chicken thighs?
You could, you will need more of them since it is a smaller piece of chicken than the breast.
making this right now for the 2nd time. My daughter and I love it!
my chicken is still slightly frozen, anyone cook it this way? How much added time?
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!!!
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!
If I want it crispy can I use this same recipe and throw it on the stove? How long would I cook it?
I made this for dinner tonight. It was so delicious. The chicken just fell apart. I will definitely be making this again.
In the slow cooker right now, going to have for supper when the kids get home from school.
Is the 1/4 cup parmesan cheese grated or shredded? Thanks.
The parmesan cheese is shredded.
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.
This recipe is spectacular…first time I made it all I had was tenders which came out amazing as well but this makes life just an easy street, thank you so much…no muss no fuss
My kids loved this!!
Very delicious