Crock Pot Chicken Parmigiana
Turn a timeless Italian classic into a hands-free masterpiece with this Crock Pot Chicken Parmigiana recipe. Juicy, seasoned chicken breasts slow-cook to perfection in a rich marinara sauce, while a golden breadcrumb topping and melted mozzarella add irresistible texture and flavor. This recipe combines the ease of a slow cooker with the indulgence of a restaurant-quality dish, finished with a quick broil for that signature crispy-cheese topping. Perfect for busy weeknights or weekend gatherings, serve this hearty, family-friendly dish alongside pasta, a crisp salad, or warm crusty bread for a comforting, complete meal. With minimal prep and maximum flavor, this slow-cooker chicken Parmesan brings Italian-inspired dining right to your table!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 2 cups Marinara sauce
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 0.75 cups Panko breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or lightly grease it with olive oil.
Season both sides of the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
Pour 1 cup of marinara sauce into the bottom of the crock pot and spread it evenly.
Place the seasoned chicken breasts on top of the marinara sauce in a single layer.
Pour the remaining 1 cup of marinara sauce over the chicken breasts, ensuring they are fully covered.
Cook the chicken on low heat for 4 hours, or until it reaches an internal temperature of 165°F (74°C).
While the chicken is cooking, prepare the breadcrumb topping by mixing the panko breadcrumbs with olive oil in a small bowl. Stir until the breadcrumbs are evenly coated.
Preheat your oven to broil just before the chicken finishes cooking.
Once the chicken is cooked, carefully transfer the chicken breasts to a baking sheet lined with parchment paper. Reserve about half a cup of the marinara sauce from the crock pot.
Spoon the reserved marinara sauce over each chicken breast. Then, top each breast with shredded mozzarella cheese and a sprinkle of grated Parmesan cheese.
Sprinkle the prepared breadcrumb mixture evenly on top of the cheese.
Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted and the breadcrumbs are golden brown. Keep a close eye to prevent burning.
Remove the chicken from the oven and let it rest for 2-3 minutes.
Garnish with fresh basil leaves if desired and serve warm with pasta, salad, or crusty bread.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 5558 mg | 242% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.3 g | ||
| Protein | 284.1 g | 568% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1806 mg | 139% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1825 mg | 39% | |
*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.
