This Crock Pot Chicken Parmigiana gives you all the comforting flavor of the classic dish with much less effort. By using the slow cooker, you can prepare it in the morning and come home to a warm, satisfying dinner.
The chicken becomes exceptionally tender as it simmers in marinara sauce for hours. Topped with a generous layer of melted mozzarella, it’s a simple meal that feels special enough for a Sunday dinner but is easy enough for a weekday.
Why will you love Crock Pot Chicken Parmigiana?
The slow cooker makes the chicken very tender and moist by cooking it gently over several hours.
This is a hands-off recipe. Once the ingredients are in the crock pot, you can walk away and let it do the work.
Cooking the chicken directly in the sauce allows the flavors to meld together for a rich, well-rounded taste.
Crock Pot Chicken Parmigiana Ingredients
• Chicken: Boneless, skinless chicken thighs can be substituted. They may need a slightly longer cooking time.
• Marinara Sauce: Any jarred pasta sauce works. Choose a simple marinara or a tomato-basil variety.
• Breadcrumbs: Panko breadcrumbs will give the coating a lighter, crispier texture, even in the slow cooker.
• Mozzarella Cheese: For the best melt, use low-moisture mozzarella shredded from a block, as pre-shredded cheeses can contain anti-caking agents.
Exact quantities are in the recipe card below.
How to Make Crock Pot Chicken Parmigiana
Step 1: Prepare the Chicken
First, set up your breading station. Whisk an egg in one dish and combine the breadcrumbs, Parmesan, salt, and pepper in another. Dip each chicken breast in the egg, then coat it thoroughly with the breadcrumb mixture.
Step 2: Layer in the Slow Cooker
Place the breaded chicken in the bottom of a greased slow cooker. Pour the marinara sauce over the chicken, making sure to cover it completely. Sprinkle half of the mozzarella cheese on top of the sauce.
Step 3: Slow Cook to Perfection
Cover the crock pot and cook on the LOW setting for 4 to 5 hours. The chicken is done when it’s tender and reaches an internal temperature of 165°F. Top with the remaining cheese, cover again, and let it melt for about 10 minutes before serving.
How to Store and Freeze Crock Pot Chicken Parmigiana
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 2 months. To reheat, place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through, or microwave individual portions.
Expert Tips for Crock Pot Chicken Parmigiana
Food Safety: Ensure the chicken is fully cooked by testing the thickest part with an instant-read thermometer. It must register at least 165°F (74°C).
Browning Is Optional: For a deeper flavor and a slightly firmer breading, you can pan-sear the coated chicken in a little olive oil for 2-3 minutes per side before adding it to the slow cooker.
Avoid Overcrowding: For best results, arrange the chicken in a single layer if possible. If you must overlap, the breading may be softer where the pieces touch.
Sauce Choice: The quality of your marinara sauce will greatly influence the final dish, so choose one you enjoy.
What to Serve with Crock Pot Chicken Parmigiana?
This dish is traditionally served over a bed of spaghetti or your favorite pasta. A simple side salad with a vinaigrette dressing also pairs well.
Crock Pot Chicken Parmigiana Recipe FAQs
Do I need to brown the chicken first?
No, you do not have to brown the chicken. The recipe is designed to be simple. However, searing the breaded chicken in a hot skillet with a little oil before slow cooking will add more flavor and help the crust stay firmer.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great substitute. They contain more fat, which keeps them very moist. They may require an extra 30-60 minutes of cooking time on LOW.
Will the breading get soggy?
The breading will soften as it cooks in the sauce, which is normal for this slow cooker method. It absorbs the flavor of the marinara and becomes part of the tender texture of the dish. It will not be crispy like a pan-fried version.
Crock Pot Chicken Parmigiana
Ingredients
- 4 boneless skinless chicken breasts, about 1.5 lbs / 680g
- 1 large egg
- 1/2 cup Italian-style breadcrumbs 60g
- 1/2 cup grated Parmesan cheese 50g
- 1/2 tsp kosher salt 3g
- 1/4 tsp black pepper
- 1 jar marinara sauce 24 oz / 680g
- 2 cups shredded low-moisture mozzarella cheese divided, 8 oz / 225g
- Cooking spray
- 8 oz dry spaghetti or other pasta for serving, 225g
- Fresh basil or parsley for garnish, optional
Instructions
- Lightly coat the inside of a 6-quart slow cooker with cooking spray.
- In a shallow dish, whisk the egg.
- In a second shallow dish, combine the breadcrumbs, Parmesan cheese, salt, and pepper. Mix well.
- Dip each chicken breast into the whisked egg, letting any excess drip off. Then, press the chicken into the breadcrumb mixture, coating both sides.
- Arrange the coated chicken breasts in a single layer in the bottom of the prepared slow cooker. You may need to overlap them slightly.
- Pour the marinara sauce evenly over the chicken. Sprinkle with 1 cup of the mozzarella cheese.
- Cover and cook on LOW for 4 to 5 hours, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover and cook for another 10 minutes, or until the cheese is melted and bubbly.
- While the cheese melts, cook the spaghetti according to package directions. Serve the chicken parmigiana over the cooked pasta, garnished with fresh basil or parsley if desired.
Notes
