Go Back
–+ servings
A plate of spaghetti topped with marinara sauce and a browned piece of chicken covered in melted cheese, garnished with fresh basil leaves. The dish is presented on a white plate with a red rim, alongside a cloth napkin and a wooden cheese grater.

Crock Pot Chicken Parmesan Tender and Cheesy

Print Recipe
This Crock-Pot Chicken Parmesan is an easy, family-favorite slow cooker recipe featuring tender, breaded chicken simmered in marinara and finished with melted mozzarella and Parmesan. It’s a family‑friendly weeknight dinner that delivers classic Italian flavor with minimal effort.
Course Dinner
Cuisine Italian
Keyword cheese, chicken, crock pot
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 492
Author Gina Dickson

Equipment

Ingredients

  • 3 to 4 chicken breasts skinless chicken breasts (cut in half if they are thick)
  • 1 ½ cups Italian seasoned Panko bread crumbs
  • 1 egg large
  • ½ cup milk
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 24 ounces marinara sauce
  • 1 cup mozzarella cheese shredded
  • ¼ cup parmesan cheese shredded
  • 4 servings pasta your favorite type

Instructions

Prepare the Chicken

  • Spray a 5 to 6 quart oval slow cooker with nonstick cooking spray.
  • If chicken breasts are thick, slice them in half lengthwise so they cook evenly.
    3 to 4 chicken breasts
    Raw chicken breasts on a striped cutting board with a knife next to them. The cutting board has a handle on the left side and rests on a light-colored surface.

Set Up the Breading Station

  • In one shallow dish, whisk together the egg and milk, then season with salt and pepper.
    1 egg, ½ cup milk, ¾ teaspoon salt, ½ teaspoon black pepper
  • In another dish, mix Panko bread crumbs with garlic powder and Italian seasoning.
    1 ½ cups Italian seasoned Panko bread crumbs, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder

Bread and Sear the Chicken

  • Heat olive oil in a large skillet over medium-high heat until hot.
    2 tablespoons olive oil
  • Dip each chicken piece into the egg mixture, coating both sides.
  • Roll the chicken in the seasoned bread crumbs, pressing gently to help them adhere.
  • Sear each piece in the hot skillet until golden brown on both sides (do not fully cook).
    Breaded chicken fillets are frying in a black cast iron skillet. The chicken is golden brown and crispy on the outside, indicating that it is nearly cooked. The skillet sits on a stovetop burner.

Cook in the Slow Cooker

  • Pour marinara sauce into the bottom of the slow cooker.
    24 ounces marinara sauce
  • Place browned chicken on top of the sauce.
  • Cover and cook on LOW for 5 to 6 hours, until the chicken reaches 165 degrees Fahrenheit.

Add the Cheese

  • About 15 minutes before serving, sprinkle mozzarella and Parmesan over the chicken.
    1 cup mozzarella cheese, ¼ cup parmesan cheese
    A white slow cooker filled with a rich red tomato-based sauce is topped with shredded cheese. The dish appears partially cooked, with the cheese just beginning to melt into the sauce. The edges of the slow cooker are slightly stained with sauce.
  • Cover and cook until the cheese is melted.

Serve

  • Serve chicken over cooked pasta or polenta, spooning extra sauce over the top.
    4 servings pasta

Notes

Storage & Reheating
  • Room Temperature: Leftovers shouldn’t sit out for more than 2 hours before storing.
  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: For the best texture, freeze the chicken before adding the cheese and thaw it overnight in the fridge when ready to use.
  • Reheat: Warm in a 350°F oven, covered, for 15–20 minutes, or until heated through.

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 47g | Protein: 40g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1274mg | Potassium: 936mg | Fiber: 4g | Sugar: 7g | Vitamin A: 763IU | Vitamin C: 9mg | Calcium: 236mg | Iron: 3mg
QR Code linking back to recipe