Description
This Crockpot Chicken Parmesan recipe offers a delicious, hands-off way to enjoy the classic Italian-American comfort food. Juicy chicken breasts are breaded, lightly fried, then slow-cooked in a rich tomato sauce infused with Italian herbs. Topped with melted mozzarella and served over perfectly cooked spaghetti, this dish is perfect for a family dinner or meal prep with minimal fuss.
Ingredients
Scale
Chicken and Breading
- 4 boneless & skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
Sauce
- 24 ounces your favorite red pasta sauce
- 15 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
Topping and Garnish
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Fresh parsley and basil for garnish
Pasta
- 1 pound spaghetti noodles, cooked to package directions
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper.
- Prepare the breading station: Place flour in one shallow dish, beaten eggs in a second dish, and mix Italian-style breadcrumbs with grated Parmesan cheese in a third.
- Bread the chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with the breadcrumb and Parmesan mixture. Press the coating firmly to adhere well.
- Brown the chicken: Heat olive oil in a skillet over medium-high heat. Fry the chicken breasts for about 2 minutes per side until the coating is golden brown. Do not cook through as they will finish cooking in the crockpot.
- Prepare the sauce: In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic, stirring to blend flavors.
- Layer the crockpot: Spread half of the sauce mixture evenly across the bottom of the slow cooker. Place the browned chicken breasts on top, then pour the remaining sauce over the chicken. Sprinkle an additional teaspoon of Italian seasoning on top if desired.
- Slow cook the chicken: Cover and cook on low heat for 4 hours until the chicken is tender and cooked thoroughly.
- Add the cheese topping: In the last 15 minutes of cooking, sprinkle shredded mozzarella cheese over the chicken. Cover again to allow the cheese to melt into a gooey layer.
- Cook the pasta: Meanwhile, cook the spaghetti noodles according to package instructions, drain well.
- Serve: Serve the slow-cooked chicken parmesan over the cooked spaghetti noodles. Garnish with fresh parsley and basil leaves for a bright, fresh touch.
Notes
- Light browning in a skillet before slow cooking helps develop flavor and texture, but avoid overcooking the chicken at this stage.
- Use freshly grated Parmesan cheese for best results.
- You can substitute Italian-style breadcrumbs with panko for a lighter crust.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the microwave or oven.
Nutrition
- Serving Size: 1 chicken breast with sauce and pasta (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 120 mg
