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Crock Pot Chicken Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 102 reviews
  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Italian

Description

This Crock Pot Chicken Parmesan recipe offers a delicious and easy way to enjoy a classic Italian favorite with minimal effort. Tender, browned chicken breasts are slow-cooked in marinara sauce and topped with melted mozzarella and Parmesan cheese, served over spaghetti for a comforting, hearty meal perfect for busy days.

Ingredients

Scale

Sauce and Chicken

  • 25 ounce jar marinara sauce
  • 3-4 boneless, skinless chicken breasts (depending on slow cooker size)

Breading

  • 1 ½ cups Italian seasoned Panko bread crumbs
  • 1 large egg
  • ½ cup milk
  • Salt and pepper to taste (about 1 teaspoon each)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 2 tablespoons vegetable oil

Cheese Topping

  • 1 cup shredded mozzarella cheese (more if preferred)
  • ¼ cup shredded Parmesan cheese

Serving

  • 1 package spaghetti, cooked according to package instructions

Instructions

  1. Prepare the Slow Cooker: Spray an oval 5 to 6-quart slow cooker with nonstick cooking spray and pour in the jar of marinara sauce, spreading it evenly at the bottom.
  2. Mix Egg and Milk: In one shallow bowl, whisk together the large egg and ½ cup milk. Season with salt and pepper (about a teaspoon each) to taste.
  3. Prepare Breading Mixture: In a second shallow bowl, combine the Italian seasoned Panko bread crumbs with garlic powder, dried oregano, and dried basil, mixing well.
  4. Bread the Chicken: Heat vegetable oil in a large skillet over medium-high heat until very hot. Dip each chicken breast first into the egg and milk mixture, then roll it thoroughly in the seasoned bread crumbs until evenly coated.
  5. Brown the Chicken: Place the coated chicken breasts in the hot skillet. Brown the chicken on each side until golden brown, about 3-4 minutes per side. Avoid flipping too often to keep the breading intact, adding more oil if needed.
  6. Arrange Chicken in Slow Cooker: Transfer the browned chicken breasts carefully into the slow cooker, placing them on top of the marinara sauce layer.
  7. Cook: Cover the slow cooker and cook on low for 5 to 6 hours, until the chicken reaches an internal temperature of 165°F (75°C) and is tender.
  8. Add Cheese Topping: About 10 to 15 minutes before serving, sprinkle each chicken breast with shredded mozzarella and Parmesan cheese. Cover the slow cooker again to allow the cheese to melt.
  9. Serve: Serve the cheesy chicken Parmesan over cooked spaghetti noodles for a classic Italian meal.

Notes

  • Do not flip the chicken too frequently while browning to prevent the breading from falling off.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
  • Adjust seasoning amounts to preference, especially salt and pepper.
  • Additional cheese can be added if a cheesier topping is desired.
  • If your slow cooker is smaller or larger, adjust the number of chicken breasts accordingly.

Nutrition

  • Serving Size: 1 serving (approximately 1 chicken breast with sauce and cheese, plus spaghetti)
  • Calories: 520
  • Sugar: 7 g
  • Sodium: 780 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 45 g
  • Cholesterol: 110 mg

Find it online: https://emilyquickdinners.com/crock-pot-chicken-parmesan-recipe/