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Crockpot Chicken Parmesan

This Crockpot Chicken Parmesan is a set-it-and-forget-it dish that uses a slow cooker to tenderize chicken breasts while melting cheese and simmering marinara. Main ingredients include boneless chicken, marinara sauce, and cheese, resulting in a tender, flavorful dish with a bubbly, cheesy top. The final appearance features golden-brown crusted chicken smothered in rich sauce and gooey cheese, perfect for serving over pasta or with crusty bread.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to even thickness
  • 1 cup flour for dredging
  • 2 eggs eggs beaten
  • 1.5 cups panko breadcrumbs or traditional breadcrumbs
  • 1 cup marinara sauce chunky and well-seasoned
  • 1 cup shredded mozzarella cheese preferably fresh
  • 0.5 cup grated Parmesan cheese freshly grated
  • 2 tablespoons olive oil for searing
  • to taste salt and pepper for seasoning
  • fresh basil for garnish basil leaves chopped or whole

Equipment

  • Slow cooker
  • Tongs
  • Shallow breading dishes
  • Skillet
  • Spoon

Method
 

  1. Pound the chicken breasts to an even thickness and season them lightly with salt and pepper.
  2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian herbs if desired.
  3. Dredge each chicken piece first in flour, then dip into the eggs, and finally coat thoroughly with panko breadcrumbs, pressing lightly to adhere.
  4. Heat olive oil in a skillet over medium heat until shimmering and fragrant. Sear the breaded chicken for 2-3 minutes per side until golden brown, just to develop color and flavor.
  5. Transfer the seared chicken to the slow cooker, arranging them in a single layer or slightly overlapping.
  6. Pour the marinara sauce evenly over the chicken, covering about two-thirds of each piece.
  7. Sprinkle shredded mozzarella and grated Parmesan evenly over the sauce, creating a cheesy layer that will melt and bubble during cooking.
  8. Cover the slow cooker and cook on LOW for 4-5 hours until the chicken is tender, easily shredded, and the cheese is bubbly and golden.
  9. Once cooked, turn off the slow cooker and let the dish rest for about 5 minutes to allow flavors to meld and cheese to set slightly.
  10. Garnish with fresh basil leaves, then serve the chicken hot with pasta or crusty bread, spooning sauce and melted cheese over each plate.