Crock Pot Chicken Parmesan
Transform weeknight dinners with this irresistible Crock Pot Chicken Parmesan recipe, a slow cooker twist on the Italian classic that’s as convenient as it is flavorful. Tender, juicy chicken breasts are slow-cooked to perfection in a rich marinara sauce, seasoned with garlic and Italian herbs, then topped with a melty blanket of mozzarella cheese. A golden, crispy panko-Parmesan topping adds an addictive crunch, making this dish the ultimate comfort food. Serve over your favorite pasta—spaghetti or penne work beautifully—and finish with a sprinkle of fresh basil for a restaurant-quality meal right at home. Perfect for busy families, this recipe combines the ease of a crock pot with the timeless appeal of Chicken Parmesan for a dish that’s sure to become a new favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 24 ounces marinara sauce
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups panko breadcrumbs
- 2 tablespoons olive oil
- 12 ounces pasta (such as spaghetti or penne)
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
Pour half of the marinara sauce into the bottom of the crock pot to create a base layer.
Place the seasoned chicken breasts on top of the marinara sauce.
Pour the remaining marinara sauce over the chicken, ensuring it is fully covered.
Cover the crock pot with a lid and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
About 20 minutes before serving, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil in a small bowl. Spread the mixture on a baking sheet and toast in a 375°F (190°C) oven for 5-7 minutes until golden brown.
Sprinkle the shredded mozzarella cheese evenly over the chicken in the crock pot. Cover with the lid and cook for an additional 10-15 minutes on LOW, or until the cheese is melted.
Cook the pasta according to the package directions, drain, and set aside.
To serve, place a portion of cooked pasta on each plate. Top with a chicken breast, spoon some of the marinara sauce from the crock pot over the pasta, and sprinkle the toasted breadcrumb mixture on top.
Garnish with fresh basil leaves if desired, and serve warm.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 5726 mg | 249% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 18.2 g | ||
| Protein | 301.2 g | 602% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1852 mg | 142% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
