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Crock-Pot Chicken Parmesan

Crock-Pot Chicken Parmesan with slow-cooker marinara so the chicken stays juicy, then melty mozzarella on top for a classic Italian-American dinner. Finished with a breadcrumb-Parmesan topping and fresh basil for extra texture.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Sauce and cheese
  • 2 cup marinara sauce
  • 0.5 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
Breadcrumb topping and garnish
  • 0.5 cup Italian breadcrumbs
  • 2 tbsp olive oil
  • 1 Fresh basil for garnish
  • 1 cooked spaghetti or penne for serving

Equipment

  • 1 slow cooker

Method
 

Season and prepare the topping
  1. Season the chicken breasts with garlic powder, Italian seasoning, salt, and black pepper.
  2. Toss the breadcrumbs with olive oil and grated Parmesan cheese in a small bowl and set aside.
Slow-cook the chicken in marinara
  1. Pour 1 cup of marinara sauce into the bottom of the slow cooker.
  2. Place the seasoned chicken on top and pour the remaining marinara over each piece so they’re coated.
  3. Cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked through (no pink in the center).
Melt mozzarella and serve
  1. Sprinkle shredded mozzarella over each chicken breast, cover the slow cooker, and cook on high for 10 minutes until the cheese melts and turns glossy.
  2. Serve the chicken over cooked spaghetti or penne, topped with the breadcrumb-Parmesan mixture and garnished with fresh basil.

Notes

For best results, keep the slow cooker covered during the cheese-melting step so the mozzarella turns smooth and evenly melted. Store leftovers in the refrigerator up to 3–4 days; reheat gently until warmed through. Freezing is not recommended for the best texture of mozzarella. For a lighter option, use low-fat mozzarella and reduce the breadcrumbs topping slightly.