This post may contain affiliate links. Read our disclosure policy here.
If you love traditional chicken Parmesan but don't have the time to make it for dinner during the week, you are going to appreciate this easy and delicious slow cooker version!
Crockpot Chicken Parmesan
Chicken Parmesan is delicious. The crunchy breading on the outside coating juicy fried chicken is heavenly. But making it from scratch at home can be labor-intensive. With this easy Slow-Cooker Chicken Parmesan recipe, you enjoy the same flavors without all the mess!
This crockpot version still has that crusty goodness we all love from the original. The recipe is so good that I even made a Parmesan chicken soup, which is another family favorite. Amazing!
Ingredients
This recipe calls for chicken breasts, canned crushed tomatoes, shredded cheese (mozzarella and Parmesan), and pasta for serving (I love angel hair pasta, but you can use any other, even spaghetti squash). For the tasty crispiness, I combine panko breadcrumbs with olive oil.
How to Make Chicken Parmesan in the Slow Cooker
The slow-cooker cuts down on the amount of time you're in the kitchen while still delivering a delicious meal. Here’s how to make this chicken parmesan in the crockpot:
- Add to the slow cooker the tomatoes, seasonings, chicken breasts, half the mozzarella, and Parmesan.
- Cook for 8 hours on low or 4 hours on high.
- Broil the breadcrumbs with oil on a lined baking shee for 3 to 5 minutes until golden brown.
- Boil the pasta 10 to 15 minutes before serving, if you plan to serve chicken parmesan with pasta.
- Add the remaining cheese once the chicken is cooked through. Serve the chicken and sauce over the cooked pasta. Add a sprinkle of toasted breadcrumbs and chopped parsley.
How to Store Leftovers
Store everything except the pasta in an airtight container or zip bag in the fridge for up to 3 days or in the freezer for up to 3 months. I don’t recommend storing them all together since the noodles will absorb the sauce and get soggy. If you have pasta leftovers, store them in a separate zip bag or an airtight container.
Easy Slow-Cooker Chicken Parmesan
Watch how it’s made:
Ingredients
- 28 oz can crushed tomatoes
- 1 tablespoon Italian seasoning
- 3 garlic cloves, grated or, 1 teaspoon garlic powder
- ½ teaspoon salt, for the chicken
- 2 lbs boneless skinless chicken breasts
- 1 cup shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese, divided
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Cooked angel hair pasta, for serving (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions
Cook the chicken:
- In a large (6 quart) slow cooker, place half of the crushed tomatoes, Italian seasoning, garlic, and salt. Place chicken breasts inside the slow cooker, top with half of the mozzarella and Parmesan cheese, and pour remaining crushed tomatoes on top.
- Cover the slow cooker and cook, on low for 8 hours or 4 on high.
Toast the breadcrumbs:
- Meanwhile, heat the broiler and line a baking sheet with foil. In a small bowl, combine panko breadcrumbs with olive oil and a pinch of salt and pepper.
- Spread in a thin, even layer on a foil-lined baking sheet. Broil 3 to 5 minutes, stirring occasionally until breadcrumbs are evenly golden brown.
Cook the pasta:
- If serving chicken parmesan with pasta, 10-15 minutes prior to serving, boil the pasta.
Serve:
- When chicken is cooked through to an internal temperature of 165F, sprinkle remaining mozzarella cheese over top.
- Serve in bowls over pasta, if desired, topping the chicken with breadcrumbs and remaining Parmesan cheese.
Lisa says
This chicken parm was easy and tasted great!