Crockpot Chicken Parmesan
This Crockpot chicken parmesan has all the comfort of the classic Italian favorite — crispy, cheesy chicken simmered in rich tomato sauce — but with an easy, hands-off twist. The chicken is lightly fried for flavor, then slow-cooked in marinara until tender and topped with melty mozzarella. Serve it over pasta for a cozy, satisfying dinner that feels special but couldn’t be simpler to make.
Servings: 4
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.