Crockpot Chicken Parmesan
A simple, slow-cooked version of the classic Chicken Parmesan that delivers juicy chicken, melty cheese, and tangy marinara without the hassle of frying.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1½–2 lbs total)
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Pasta for serving (spaghetti, penne, or your favorite)
Instructions
Preparation
- Lightly season both sides of the chicken breasts with salt, pepper, and the Italian seasoning.
- Place the chicken breasts in a single layer in the slow cooker.
- Pour the marinara sauce evenly over the chicken, coating each piece.
Cooking
- Cover and cook on LOW for 6–8 hours, or until the chicken reaches 165°F (74°C) and is tender.
Finishing Touches
- About 30 minutes before serving, uncover the slow cooker and sprinkle the mozzarella and Parmesan over the chicken. Replace the lid and allow the cheeses to melt.
- When the cheese is melted, cook the pasta according to package instructions. Drain and divide among plates.
- Serve each chicken breast over a bed of pasta and spoon extra sauce from the slow cooker over the top.
Notes
For a lighter dish, consider using part-skim mozzarella cheese. Use chicken thighs for a juicier, easier-to-shred option. For a dairy-free version, try a plant-based mozzarella alternative.