Go Back

Crock-Pot Chicken Parmesan

Crock-Pot Chicken Parmesan makes tender chicken in slow-cooked marinara, topped with melted mozzarella. The casserole-style method keeps the sauce flavorful while the cheese turns glossy and bubbly right before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
garlic powder
  • 1 tsp garlic powder
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
marinara sauce
  • 2 cup marinara sauce
grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
Italian breadcrumbs
  • 0.5 cup Italian breadcrumbs
olive oil
  • 2 tbsp olive oil
fresh basil for garnish
  • 1 fresh basil for garnish
cooked spaghetti or penne for serving
  • 1 cooked spaghetti or penne for serving

Equipment

  • 1 slow cooker

Method
 

Season the chicken
  1. Season the chicken breasts with garlic powder, Italian seasoning, salt, and black pepper so every piece is evenly coated.
Make the breadcrumb topping
  1. Toss the Italian breadcrumbs with olive oil and grated Parmesan cheese, then set the mixture aside for topping at the end.
Slow-cook in marinara
  1. Pour 1 cup of marinara sauce into the bottom of the slow cooker to create a flavorful base.
  2. Place the seasoned chicken breasts on top of the marinara in an even layer.
  3. Pour the remaining marinara sauce over each chicken breast to keep them fully covered while cooking.
  4. Cook on low for 4–5 hours or on high for 2–3 hours until the chicken is cooked through (visual cue: no pink in the center).
Melt the mozzarella and serve
  1. Sprinkle the shredded mozzarella over each chicken breast, cover, and cook on high for 10 minutes until the cheese melts (visual cue: melted, slightly blistered topping).
  2. Serve the chicken over cooked spaghetti or penne, then garnish with the breadcrumb mixture and fresh basil.

Notes

Pro tip: For the best cheese melt, add mozzarella after the chicken is fully cooked and cook on HIGH just until it turns glossy. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently in the microwave or on LOW in a covered slow cooker. Freezing is not recommended due to mozzarella texture after thawing. For a lower-carb swap, serve over zucchini noodles instead of spaghetti or penne.