Crockpot Chicken Parmesan
All the beautiful Italian flavors of chicken parmesan, made super easy in the crockpot! This is one of those dinners that feels like a Sunday meal but fits right into a busy weeknight, when you’re short on prep time but you still want something cozy and comforting.
We’ve got all the classic flavors here — golden, breaded chicken, garlicky tomato sauce, and plenty of melty cheese — but without standing over the stove! The chicken gets dredged, quickly browned for that crispy coating, then slow-cooked in a mix of pasta sauce, tomato sauce, garlic, and Italian seasoning until it’s perfectly tender.
During the last few minutes, you’ll add mozzarella so it melts into a gooey, cheesy blanket over each piece. Serve it over spaghetti with a sprinkle of fresh basil and parsley, and you’ve got the kind of comforting, homey dinner that never disappoints.
Ingredients
There’s a printable recipe card waiting for you at the bottom of this post! Do check out the next few sections though, for more in-depth details about making this recipe.
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Boneless, skinless chicken breasts – tender and lean, they soak up all that sauce and flavor.
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Salt & black pepper – simple seasonings that bring everything to life.
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All-purpose flour – helps the egg and breadcrumb coating stick perfectly.
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Eggs – the glue that holds the crispy coating together.
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Italian-style breadcrumbs – give that signature crunch and flavor.
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Grated Parmesan cheese – adds salty, cheesy depth to the coating.
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Oil – just enough for quickly browning the chicken before it goes into the crockpot.
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Red pasta sauce – use your favorite brand for that rich, tomato base.
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Tomato sauce – adds extra body and helps create a saucy finish.
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Italian seasoning – brings all the herby, classic Chicken Parm flavor.
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Garlic – because no good Italian-inspired dish is complete without it.
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Mozzarella cheese – melts into a gooey, golden topping during the last few minutes.
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Spaghetti noodles – the perfect base for soaking up all that garlicky, cheesy sauce.
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Fresh parsley and basil – bright, fresh garnish to balance the richness.
How To Make Crockpot Chicken Parmesan
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Season the chicken breasts on both sides with salt and pepper.
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Dredge each piece in flour, dip in the beaten eggs, and then coat in a mixture of Italian breadcrumbs and grated Parmesan.
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Heat olive oil in a skillet over medium-high heat. Quickly fry the chicken for about 2 minutes per side, just until golden. (You’re not cooking it through here — just getting that crispy coating started.)
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In a large bowl, mix together the pasta sauce, tomato sauce, Italian seasoning, and minced garlic.
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Spread half of the sauce mixture across the bottom of your slow cooker.
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Place the browned chicken breasts on top, then pour the remaining sauce over them. Sprinkle with a little extra Italian seasoning if you’d like.
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Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
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During the last 15 minutes of cooking, top with mozzarella cheese. Cover again and let it melt into that perfect, gooey layer.
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Serve over cooked pasta and garnish with fresh parsley and basil right before serving.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm the chicken gently in the microwave or pop it in the oven until heated through and the cheese is melty again. (It tastes just as good the next day — maybe even better).
Recipe Notes
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Browning the chicken first gives it that classic restaurant-style flavor and texture. It’s worth the extra few minutes!
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Always spread a little sauce on the bottom of your slow cooker before adding the chicken to keep the breading from sticking.
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Use fresh mozzarella for that extra-melty, stringy finish that makes Chicken Parm so good.
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If you prefer extra crispy edges, remove the chicken from the slow cooker at the end and pop it under the broiler for a minute or two before serving.
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You can easily make this ahead. Brown the chicken and mix the sauce the night before, then refrigerate and assemble everything in the crockpot the next morning.
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This recipe also works great with chicken cutlets or tenders if you want smaller portions or faster cooking time.
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Serve with a side of garlic bread or a green salad to make it a complete meal.
Substitutions
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Swap chicken breasts for chicken thighs if you prefer a juicier, richer version — they hold up beautifully in the slow cooker.
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Use gluten-free breadcrumbs and flour to make this recipe completely gluten-free without sacrificing any of the crispy coating.
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Try provolone instead of mozzarella for a stronger, cheesier flavor that melts just as well.
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You can also mix the two cheeses for the best of both worlds — melty and mild with a little extra sharpness.
Variations
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Spicy Parmesan Chicken: Add a pinch (or more) of red pepper flakes to the marinara for a little extra heat.
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Lighter Version: Skip the frying step and place the breaded chicken straight into the slow cooker. It’ll still be flavorful, just a bit lighter.
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Cheesy Upgrade: Add a layer of ricotta cheese under the marinara for a lasagna-inspired twist that’s ultra creamy and comforting.
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Extra Herby: Mix a little fresh basil or parsley right into the sauce before cooking for even more fresh Italian flavor.
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Crispy Finish: For that classic restaurant-style crunch, broil the chicken for a minute or two at the end until the cheese is bubbling and golden.
Crockpot Chicken Parmesan
Ingredients
- 4 boneless & skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons oil
- 24 ounces your favorite red pasta sauce
- 15 ounce tomato sauce
- 1 teaspoon italian seasoning
- 2 cloves garlic minced
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 pound spaghetti noodles cooked to package directions
- Fresh parsley and basil for garnish
Instructions
- Season the chicken breasts on both sides with salt and pepper.
- Dredge each piece in flour, dip in the beaten eggs, and then coat in a mixture of Italian breadcrumbs and grated Parmesan.
- Heat olive oil in a skillet over medium-high heat. Quickly fry the chicken for about 2 minutes per side, just until golden. (You’re not cooking it through here — just getting that crispy coating started.)
- In a large bowl, mix together the pasta sauce, tomato sauce, Italian seasoning, and minced garlic.
- Spread half of the sauce mixture across the bottom of your slow cooker.
- Place the browned chicken breasts on top, then pour the remaining sauce over them. Sprinkle with a little extra Italian seasoning if you’d like.
- Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
- During the last 15 minutes of cooking, top with mozzarella cheese. Cover again and let it melt into that perfect, gooey layer.
- Serve over cooked pasta and garnish with fresh parsley and basil right before serving.
So that’s another crockpot recipe to add to your rotation, and I think you’ll agree it’s an absolute winner! Have you tried it? If so, let me know what you thought in the comments below. Your feedback really means the world to me, and it helps me to create and develop more beautiful recipes in the future. Enjoy!
