Crockpot Chicken Parmesan features juicy, breaded chicken breasts smothered in gooey mozzarella and a bold tomato sauce — hello, comfort food! The best part?
No standing over the stove or dodging oil splatters while you’re cooking. This easy chicken parmesan recipe combines all of the classic Italian flavors you love into a crockpot meal your family will be begging for again and again.
Crockpot Chicken Parmesan
With a mouthwatering combination of seasoned poultry, breading, tangy marinara, and melted cheese, it’s no wonder this popular Italian dish is enjoyed around the world!
Ingredient Notes and Substitutions
- Chicken – Boneless, skinless breasts work best for this easy chicken parmesan recipe. If yours seem extra thick, you can slice them into cutlets so they cook a bit faster. And be sure to pat them dry first to help the breading stick to the surface!
- Breadcrumbs – Italian breadcrumbs add loads of flavor, making it super easy to bread and season the meat at the same time. You could also use plain or panko breadcrumbs and add your own seasonings — about 1 tablespoon total per cup of breadcrumbs.
- Cheese – For more variety, you can use any combination of Italian cheeses to top the chicken. Mix some freshly grated parmesan into the mozzarella, or swap it for fontina, asiago, or provolone instead.
- Marinara – Make your own from scratch or grab a jar from the store. Really, any red pasta sauce will do the trick!
- Pasta – We love to serve this crock pot chicken parmesan on a bed of spaghetti, but it’s just as delicious with another type of noodle. Be sure to have extra warmed marinara on hand to coat every bite.
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
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Crockpot Chicken Parmesan FAQ
This dish would traditionally be served after the pasta course, perhaps with a side of vegetables. However, many families don’t serve separate courses for meals, choosing instead to have everything served together.
It doesn’t hurt that the noodles can soak up all that delicious marinara and cheese that will inevitably be left on the plate! You can also swap the pasta for gnocchi or mashed potatoes, or enjoy this crockpot chicken parmesan as a sandwich instead.
How do you know if chicken is done cooking?
According to the USDA, cuts of chicken should be cooked to an internal temperature of 165°F. Check this by inserting an instant-read thermometer into the thickest part of the meat and reading the display.
Can I cook pasta with slow cooker chicken parmesan?
While there are recipes for cooking chicken and pasta together in a slow cooker, I don’t recommend cooking them together.
You would need to include extra liquid for the noodles to absorb, which could cause the breading to slide off of the meat. Just boil and drain the spaghetti while the top layer of cheese is melting on the chicken parm, and you’ll be able to serve them together!
Prep Ahead Instructions
If needed, you can bread the chicken the night before and store it in the refrigerator. Shred the mozzarella while you’re at it so everything is ready to go!
This crockpot chicken parmesan comes together in a snap — just toss it all in to cook for 5 hours, then melt some extra cheese on top before serving.
How To Store Slow Cooker Chicken Parmesan
Allow leftovers to cool, then transfer to an airtight container and refrigerate for 3 to 4 days.
You can also freeze crock pot chicken parmesan for future meals! I suggest storing individual servings in quart-sized freezer bags so they don’t all stick together.
Thaw in the refrigerator overnight, then reheat in the microwave or on the stove. Or, warm several servings in the oven at 350°F with extra marinara.
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Crockpot Chicken Parmesan
- 4 boneless skinless chicken breasts, (about 1 pound total)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 large egg
- 1 cup whole milk
- 1 cup Italian seasoned bread crumbs
- ⅓ cup freshly grated parmesan cheese
- 4 cups marinara sauce, or spaghetti sauce, divided
- 2 cups freshly shredded mozzarella cheese, divided
- chopped Italian parsley, for garnish
- Sprinkle chicken breasts with salt and pepper.
- In a shallow bowl, whisk together egg and milk.
- In a second shallow bowl, combine bread crumbs and parmesan cheese.
- Dip each chicken breast into the egg mixture and then into the bread crumb mixture, coating both sides well.
- Spread ½ cup marinara sauce in the bottom of the slow cooker. Place coated chicken breasts in a single layer over the sauce.Sprinkle 1 cup of mozzarella cheese evenly over the chicken, then pour the remaining sauce over the top.
- Cover the crockpot and cook on LOW for 5 hours. Confirm that the chicken is cooked through by inserting a cooking thermometer into the thickest portion of chicken. The internal temperature should be 165°F.
- Once the chicken is cooked, sprinkle the remaining mozzarella cheese over everything. Cover, and continue cooking for about 15 minutes longer, or until the cheese melts.
- Garnish with fresh chopped parsley and basil and serve.
- Any type of breadcrumbs will work – the Italian seasoned breadcrumbs have lots of flavor added in, making this super easy to bread and season the chicken at once. You can also use panko or plain breadcrumbs and add your own seasonings.
- You can use any combo of Italian cheeses to top the chicken.
- Store in an airtight container in the refrigerator for 3-4 days, or cool the meal and freeze for up to 3 months.
- Serve with any type of pasta – we like spaghetti.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2022.
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