Description
This Crockpot Chicken Parmesan recipe offers a deliciously easy twist on the classic Italian favorite by combining crispy chicken breasts with rich tomato sauce and melted mozzarella, all slow-cooked to tender perfection. Served over spaghetti and garnished with fresh herbs, it’s a comforting one-pot meal perfect for busy weeknights.
Ingredients
Scale
Chicken and Coating
- 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 oil (for frying)
Sauce and Toppings
- 24 ounces your favorite red pasta sauce
- 15 ounces tomato sauce
- 1 teaspoon Italian seasoning (plus extra for sprinkling)
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
Pasta and Garnish
- 1 pound spaghetti noodles, cooked to package directions
- Fresh parsley and basil for garnish
Instructions
- Season the Chicken: Season both sides of the chicken breasts with salt and black pepper to enhance flavor before breading.
- Prepare the Coating: Dredge each chicken breast first in all-purpose flour, then dip into beaten eggs, and finally coat evenly with a mixture of Italian-style breadcrumbs and grated Parmesan cheese.
- Fry the Chicken: Heat oil in a skillet over medium-high heat and quickly fry the coated chicken breasts for about 2 minutes per side, just until the coating turns golden. This step is to start the crispy crust but not to cook the chicken fully.
- Mix the Sauce: In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic to create a flavorful sauce base.
- Layer in Slow Cooker: Spread half of the sauce mixture evenly across the bottom of the slow cooker. Place the browned chicken breasts on top of the sauce, then pour the remaining sauce over the chicken. Optionally, sprinkle with extra Italian seasoning.
- Cook: Cover and cook on low for 4 hours, allowing the chicken to become tender and fully cooked through.
- Add Cheese: In the last 15 minutes of cooking, sprinkle shredded mozzarella cheese on top of the chicken. Cover again to let the cheese melt into a gooey, delicious topping.
- Serve: Serve the chicken parmesan over cooked spaghetti noodles and garnish with fresh parsley and basil for a burst of color and fresh flavor.
Notes
- Do not skip frying the chicken before slow cooking as it helps develop the signature crispy coating.
- Use good quality pasta sauce for a richer taste.
- If you prefer, substitute mozzarella cheese with provolone or a blend for variation.
- Make sure to cook the pasta just before serving to avoid it becoming mushy.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 135 mg
