This Chicken Parmesan is a slow cooker delight! Juicy chicken breasts simmer in marinara, topped with melty mozzarella and Parmesan. Served over pasta, it’s an effortless twist on the Italian classic—rich, comforting, and perfect for busy days or cozy dinners, delivering big flavor with little hands-on time.
Recipe Tips and Tricks
- Layer Carefully: Place chicken in a single layer for even cooking.
- Cheese Finish: Add mozzarella and Parmesan at the end to keep them melty, not rubbery.
- Sauce Balance: Use enough marinara to cover but not drown the chicken.
- Pasta Timing: Cook pasta just before serving for the best texture.
- Check Doneness: Use a meat thermometer—165°F ensures juicy chicken.
Why You’ll Love This Recipe
Oh, you’re going to fall head over heels for this Chicken Parmesan—it’s a slow cooker game-changer! You’ll love how the crockpot takes a beloved Italian classic and makes it so easy, turning tender chicken breasts into a saucy, cheesy masterpiece without the frying or fuss. The marinara simmers all day, infusing the chicken with rich, tangy flavor, while the mozzarella and Parmesan melt into a gooey, golden topping that’s pure comfort on a plate. It’s perfect for those hectic days when you want a hearty meal without standing over the stove, or cozy nights when you crave something warm and satisfying. Serve it over a pile of pasta, and you’ve got a dish that feels like a restaurant treat—only better, because it’s homemade with love and zero stress. This recipe is a total winner—simple, delicious, and sure to become a family favorite!
Slow Cooker Chicken Parmesan
Tender chicken in marinara, topped with melty cheese, slow-cooked—crockpot Italian comfort!
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups marinara sauce (jarred or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 garlic cloves, minced
- ¼ cup breadcrumbs (optional, for topping)
- Salt and pepper to taste (about ½ teaspoon each)
- 12 oz spaghetti or penne pasta
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Hey there, let’s whip up a Chicken Parmesan that’ll make your slow cooker the star of the show! Start by grabbing your crockpot and pouring a cup of marinara sauce into the bottom—spread it out like a cozy red carpet.
- Lay those chicken breasts in a single layer on top, then sprinkle them with Italian seasoning, minced garlic, salt, and pepper—give ‘em a little love! Pour the remaining cup of marinara over the chicken, making sure they’re nicely covered but not swimming. Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a hurry), and let it simmer away. Your kitchen’s going to smell like an Italian trattoria—resist peeking too much!
- When it’s done, the chicken should be tender and juicy—check it’s at 165°F if you’re using a thermometer. Sprinkle the breadcrumbs (if you’re using them) over the top for a light crunch, then pile on the mozzarella and Parmesan cheeses.
- Pop the lid back on and let it cook for another 15-20 minutes until the cheese is melty and gooey—pure heaven! While that’s happening, cook your pasta in boiling, salted water—about 8-10 minutes for al dente perfection—then drain it.
- Scoop a big spoonful of that cheesy, saucy chicken onto a plate of pasta, and finish with a sprinkle of fresh basil or parsley for that vibrant touch. Grab a fork and dig in—this is slow-cooked Italian comfort at its finest, straight from your crockpot!
Notes
- Add cheese at the end—melts better and stays stretchy.
- If sauce gets too thick, stir in a splash of broth or water.
- Perfect over pasta, but try it with garlic bread or a side salad too!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 393Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 86mgSodium 778mgCarbohydrates 36gFiber 3gSugar 6gProtein 37g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts: Boneless, skinless breasts stay tender; thighs work for a juicier bite.
- Marinara Sauce: Jarred is quick—choose a good-quality one; homemade adds a personal touch.
- Mozzarella Cheese: Shredded melts evenly; fresh mozzarella adds a luxe feel.
- Parmesan Cheese: Grated adds that nutty, salty kick—freshly grated is best.
- Italian Seasoning: A blend of oregano, basil, and thyme—fresh herbs elevate it.
- Garlic: Minced fresh garlic brings warmth; powder subs in a pinch.
- Breadcrumbs: Optional for a light crunch—Panko or seasoned work great.
- Pasta: Spaghetti or penne pairs perfectly—whole wheat adds nutrition.
Variations and Substitutions
This Chicken Parm bends to your whims! Swap chicken breasts for thighs or tenders—both soak up the sauce beautifully. No marinara? Use crushed tomatoes with extra seasoning—works like a charm. Trade mozzarella for provolone or a blend for a different cheesy vibe, or skip breadcrumbs for a lighter take. Gluten-free? Use GF breadcrumbs and pasta—still delicious! Add a kick with red pepper flakes, or toss in spinach or mushrooms for a veggie boost. Vegetarian? Try eggplant slices or tofu cutlets—they’ll love the marinara bath. Serve over zucchini noodles or rice instead of pasta for a twist. This recipe’s flexible—make it as classic or creative as you like!
Storage Options
- Refrigerator: Store chicken and sauce (without pasta) in an airtight container for up to 4 days.
- Freezer: Freeze chicken and sauce for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm in the oven at 350°F for 15-20 minutes, or microwave with a splash of sauce.
Dish Gallery
Please share this Chicken Parmesan with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Chicken Enchilada Soup