Crockpot Chicken Parmesan

Ely

This crockpot chicken parmesan is warm, saucy, and cheesy total comfort food that practically cooks itself. The chicken is melt-in-your-mouth tender, the garlicky tomato sauce is irresistible, and the gooey cheese? Next-level cozy.

Print Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Course dinner

Cuisine Italian-American

Servings 4 servings

Calories 520 kcal

Ingredients

2 large boneless skinless chicken breasts sliced in half
1/2 cup all-purpose flour
2 eggs beaten
3/4 cup seasoned breadcrumbs
1 tsp garlic powder
1 tsp dried oregano
2 cups marinara or pasta sauce
2 cloves garlic minced
1 1/2 cups shredded mozzarella
1/4 cup grated parmesan cheese
Fresh basil and parsley chopped
Cooked pasta spaghetti or your favorite

Instructions

Set up a breading station: dip each piece of chicken in flour, then egg, then breadcrumbs mixed with garlic powder and oregano.
In a skillet, heat a bit of oil and sear chicken for 2 minutes per side to get that golden crust. Don’t cook through.
In a bowl, mix marinara, garlic, and a pinch of oregano.
Spread some sauce at the bottom of the crockpot, place in seared chicken, and pour the remaining sauce over the top.
Cover and cook on low for 4 hours. With 15 minutes left, top with mozzarella and parmesan. Cover again to melt the cheese.
Serve chicken over pasta, spoon on extra sauce, and sprinkle with fresh herbs.

Notes

Use fresh mozzarella if possible, broil for crispy cheese edges, and reheat leftovers in the oven to keep the coating crisp. Add ricotta between layers for a lasagna-style upgrade.

Keyword chicken parmesan, crockpot, easy dinner, slow cooker