Crock Pot Chicken Parmesan
Crock Pot Chicken Parmesan is easily made with tender, crunchy, seasoned chicken breasts topped with marinara sauce and melted cheese!
THE BEST CROCK POT CHICKEN PARMESAN RECIPE!
I am so excited to share this recipe for Crock Pot Chicken Parmesan. I’ve been working my slow cooker on overtime lately. I really do use them a lot especially when everyone is back-to-school and our daily routines are jam packed. This particular one is a huge family favorite. It makes your house smell SO good while it’s cooking!
This was absolutely delicious! My husband thought it’s the best version I’ve ever made.
– Shay
FREQUENTLY ASKED QUESTIONS:
This will be enough to make 4 chicken breasts. As you can see below, I could only fit 3 in mine because my chicken breasts were huge. If yours are smaller, you should be able to fit four in a 6-quart oval slow cooker.
Yes, instead of the basil and oregano, you could substitute with one teaspoon of Italian seasoning. Don’t forget the garlic powder though!
For some recipes you can. However, for this recipe, it needs to be fresh chicken breasts.
Chicken Parmesan is traditionally served over spaghetti. I can also served with a side salad and some garlic bread.
I think it just depends on how much sauce you like on your chicken parmesan and pasta. Some people like hardly any and some like a lot. The sauce in the bottom of the crock pot should be enough to cover small portions of pasta. But if you like additional sauce over your chicken parmesan as well as the pasta it is served with (like I do), then I would recommend an additional jar of sauce. You can heat it up in a sauce pan over low heat.
They are the same thing! Parmigiana is just the Italian word for Parmesan.
Leftovers should be store in a covered container in the refrigerator for up to 2 days. I would store the sauce separately from the chicken so the chicken doesn’t get too soggy. It can be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- marinara sauce – use your favorite jarred sauce or make a Homemade Marinara Sauce.
- boneless, skinless chicken breasts – you could actually make this with boneless, skinless chicken thighs if you wanted.
- Italian seasoned Panko bread crumbs – you could use regular bread crumbs but the panko gives it a bit more crunch
- egg
- milk
- garlic powder, dried oregano, dried basil – you could just use Italian Seasoning instead of these seasonings if you prefer.
- shredded mozzarella cheese
- shredded Parmesan cheese
HOW TO MAKE CROCK POT CHICKEN PARMESAN:
Spray an oval 5-6 quart slow cooker with nonstick cooking spray (or use a slow cooker liner). Pour in jar of marinara sauce.
Get out two shallow bowls. In one bowl, whisk together egg and milk. Season with salt and pepper. I use about a teaspoon each.
In a second bowl, mix together panko bread crumbs with garlic powder, oregano and basil.
Get your assembly line all set up to make this go quicker. In a large skillet, begin heating up the vegetable oil (over medium-high heat). You want to get your skillet hot before adding chicken to it.
Dip each chicken breast into the milk mixture.
Then roll it around in the seasoned bread crumbs. Do each breast one at a time.
Then add chicken to hot skillet. Continue with the rest of the chicken. You aren’t cooking them. All you want is to create a nice golden brown crust on both sides of the chicken breasts. If necessary, add a bit more oil to the pan.
NOTE: the key to keeping the breading on is to not constantly flip them. Let it get good and brown on one side. This helps the breading to stick before flipping to the other side. Pushing them around and flipping too much will cause the breading to come loose.
After browning both sides, add chicken to the crock pot on top of the sauce.
Cover and cook on low for about 5-6 hours. Note: About 30 minutes before this is ready, you’ll want to start cooking your spaghetti noodles, if using. About 10-15 minutes before serving, sprinkle with shredded mozzarella cheese.
Cover again and allow cheese to melt.
Serve over cooked spaghetti with a crisp, green salad and some garlic bread.
CRAVING MORE RECIPES?
Originally published: January 2013
Updated and republished: August 2022
Crock Pot Chicken Parmesan (+Video)
Ingredients
- 25 ounce jar marinara sauce
- 3-4 boneless, skinless chicken breasts (depending on how many will fit in your slow cooker)
- 1 ½ cups Italian seasoned Panko bread crumbs
- 1 large egg
- ½ cup milk
- salt and pepper (to taste) (about a teaspoon each)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoon vegetable oil
- 1 cup shredded mozzarella cheese (more if you prefer)
- ¼ cup shredded Parmesan cheese
- 1 package spaghetti, for serving
Instructions
- Spray an oval 5-6 quart slow cooker with nonstick cooking spray. Pour in jar of marinara sauce.
- Get out two shallow bowls. In one bowl, whisk together egg and milk. Season with salt and pepper.
- In a second bowl, mix together panko bread crumbs with garlic powder, oregano and basil.
- In a large skillet, begin heating up the vegetable oil. You want to get your skillet very hot before adding chicken to it. Dip each chicken breast into the milk mixture.
- Then roll it around in the seasoned bread crumbs. Coat each breast one at a time.
- Then add chicken to hot skillet. Continue with the rest of the chicken. You aren't cooking them all the way through – just getting a good browning on each side. If necessary, add more oil to the pan. NOTE: the key to keeping the breading on is to not constantly flip them. Let it get good and brown on one side. This helps the breading to stick before flipping to the other side. Pushing them around and flipping too much will cause the breading to come loose.
- After browning both sides, add chicken to the crock pot on top of the sauce. Cover and cook on low for about 5-6 hours. Internal chicken temperature will be 165F degrees when finished.
- About 10-15 minutes before serving, sprinkle each piece of chicken with shredded mozzarella cheese and shredded Parmesan cheese.
- Cover again and allow cheese to melt. Serve over cooked spaghetti noodles.
Video
Notes
- About 30 minutes before this is ready, you’ll want to start cooking the spaghetti noodles, if using.
- Serve over cooked spaghetti with a crisp, green salad and some garlic bread.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This recipe came out awesome! The only things I did different:
– marinate the chicken over night in Italian dressing.
– before the egg wash I rolled it in corn starch so it was double breaded (my chicken was extra wet from the marinade).
– added shakey parmesan to the breading.
– added a jar of Alfredo to the sauce to make pink sauce.
This was absolutely delicious! My husband thought it’s the best version I’ve ever made
Family loved it! Chicken was tender and flavorful.