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Crock-Pot Chicken Parmesan

Crock-Pot Chicken Parmesan with tender, slow-cooked chicken and melted mozzarella on top. Built-in marinara cooking keeps the sauce rich and spoonable, then the breadcrumbs add a toasted parmesan crunch for serving over pasta.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Crock-Pot Chicken Parmesan
  • 4 boneless skinless chicken breasts Use similar thickness for even cooking.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cup marinara sauce Use 1 cup for the bottom plus 1 cup to pour over the chicken.
  • 0.5 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese For topping; aim for even coverage.
  • 0.5 cup Italian breadcrumbs Used with olive oil and Parmesan for topping.
  • 2 tbsp olive oil For coating breadcrumbs.
  • 1 Fresh basil for garnish Optional but recommended for a fresh finish.
  • 1 Cooked spaghetti or penne for serving Serves as the base for sauce and chicken.

Equipment

  • 1 Dutch oven

Method
 

Season and prep
  1. Season the chicken breasts with garlic powder, Italian seasoning, salt, and black pepper. Make sure every side is evenly coated for consistent flavor.
  2. Toss the Italian breadcrumbs with olive oil and grated Parmesan cheese in a small bowl, then set aside. The mixture should look evenly moistened and slightly clumpy.
Slow cook the chicken
  1. Pour 1 cup of marinara sauce into the bottom of the slow cooker. Tilt the cooker slightly to spread the sauce into an even layer.
  2. Place the seasoned chicken on top of the sauce, then pour the remaining marinara over each piece. The chicken should be partially submerged with sauce clinging to the tops.
  3. Cook on low for 4–5 hours or high for 2–3 hours until the chicken is cooked through. The chicken should be opaque throughout and break apart easily with a fork.
  4. Sprinkle mozzarella over each chicken breast, cover, and cook on high for 10 minutes until the cheese melts. Look for a glossy, browned-in spots melted layer across the top.
Serve
  1. Serve the chicken over cooked spaghetti or penne, garnished with the breadcrumb mixture and fresh basil. Finish with the breadcrumbs for a light crunch and basil for a fresh pop of green.

Notes

Pro tip: for juicier results, avoid lifting the lid during the long low/high cook; only add mozzarella after the chicken is done. Refrigerate leftovers in a sealed container up to 3 days—reheat gently in the microwave so the cheese doesn’t toughen. Freezing: yes, freeze chicken and sauce (without fresh basil) up to 2 months, then thaw and reheat; add fresh mozzarella topping after reheating if you want the freshest melt. Dietary swap: use gluten-free breadcrumbs to keep the breadcrumb topping gluten-free.