Description
This Crock Pot Chicken Parmesan combines crispy seared chicken breasts with rich marinara sauce and melted cheeses, slow-cooked to perfection for a comforting, hands-off Italian-inspired meal. Served over spaghetti, it makes a delicious and hearty family dinner with minimal prep and maximum flavor.
Ingredients
Scale
For the Chicken
- 3-4 boneless, skinless chicken breasts (depending on slow cooker size)
- 1 ½ cups Italian seasoned Panko bread crumbs
- 1 large egg
- ½ cup milk
- Salt and pepper, about 1 teaspoon each
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoons vegetable oil
For Cooking
- 25 ounce jar marinara sauce
For Topping
- 1 cup shredded mozzarella cheese (or more if preferred)
- ¼ cup shredded Parmesan cheese
For Serving
- 1 package spaghetti noodles, cooked according to package instructions
Instructions
- Prepare the Slow Cooker: Spray an oval 5-6 quart slow cooker with nonstick cooking spray. Pour the entire jar of marinara sauce into the slow cooker, spreading it evenly.
- Mix Egg Wash: In one shallow bowl, whisk together the large egg and ½ cup milk. Season this mixture with about a teaspoon each of salt and pepper.
- Prepare Bread Crumb Mixture: In a second shallow bowl, combine 1 ½ cups Italian seasoned Panko bread crumbs with ½ teaspoon garlic powder, ½ teaspoon dried oregano, and ½ teaspoon dried basil. Mix well.
- Heat Oil and Brown Chicken: Place a large skillet on the stove and heat 2 tablespoons vegetable oil over medium-high heat until very hot. Dip each chicken breast into the egg-milk mixture, coating completely, then roll in the seasoned bread crumbs until fully coated.
- Sear Chicken Breasts: Add each breaded chicken breast to the hot skillet. Brown on one side without flipping frequently to help the breading stick, until golden brown, then flip and brown the other side briefly. Do this for all chicken breasts; add more oil if needed. Chicken will not be fully cooked at this stage.
- Transfer Chicken to Slow Cooker: Place the browned chicken breasts on top of the marinara sauce in the slow cooker. Cover with the lid.
- Slow Cook: Cook on low heat for about 5-6 hours, until the internal temperature of the chicken reaches 165°F (74°C) and it is tender.
- Add Cheese: About 10-15 minutes before serving, sprinkle each chicken breast evenly with shredded mozzarella and Parmesan cheese. Cover the slow cooker again and allow the cheese to melt completely.
- Serve: Cook spaghetti noodles separately according to package instructions. Serve each cheesy chicken breast over a bed of cooked spaghetti, spooning extra sauce from the slow cooker over the top as desired.
Notes
- Do not repeatedly flip the chicken during searing to keep the breading intact.
- Browning the chicken before slow cooking adds texture and flavor.
- Ensure the chicken is fully cooked to 165°F internally for safety.
- Leftover chicken Parmesan can be stored in the refrigerator for 3-4 days.
- Use a slow cooker liner for easier cleanup if preferred.
Nutrition
- Serving Size: 1 chicken breast with sauce and cheese (excluding spaghetti)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
