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Crock-Pot Chicken Parmesan

Crock-Pot chicken parmesan with slow-cooker marinara and melted mozzarella on top for juicy, saucy results. Chicken breasts cook until tender, then mozzarella melts for a classic Italian-American dinner feel.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken breasts with garlic powder, Italian seasoning, salt, and black pepper.
  2. If needed, pat the chicken dry so the seasonings adhere evenly.
Make the breadcrumb mixture
  1. Toss the Italian breadcrumbs with the olive oil and grated Parmesan cheese in a small bowl and set aside as a topping.
Cook in the slow cooker
  1. Pour 1 cup of marinara sauce into the bottom of the slow cooker.
  2. Place the seasoned chicken on top of the marinara sauce.
  3. Pour the remaining marinara sauce over each chicken breast so the tops are coated.
  4. Cook on low for 4–5 hours or high for 2–3 hours until the chicken is cooked through.
Melt the mozzarella and serve
  1. Sprinkle shredded mozzarella over each chicken breast, cover, and cook on high for 10 minutes until the cheese melts.
  2. Serve the chicken over cooked spaghetti or penne, topped with the breadcrumb mixture and fresh basil for garnish.

Notes

Pro tip: For the best texture, avoid stirring during the slow-cook so the chicken stays tender and the sauce remains thick. Refrigerate leftovers in an airtight container for up to 3–4 days. Freezing is not recommended because the breadcrumb topping can soften after thawing. For a lighter option, use part-skim mozzarella and reduce the breadcrumb topping slightly.