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Learn how to make Slow Cooker Chicken Parmesan. This recipe let’s the slow cooker do all the work and dinner is ready and waiting.
My family love Chicken Parmesan and easy Italian Recipes, but I don’t often have a lot of time in the kitchen. I mean, Chicken Parmesan is a lot of work if you are at soccer practice and running errands all night.
But making this slow cooker recipe makes is so much easier. You may also love Easy Crockpot Italian Chicken Dinner, Slow Cooker Lemon Garlic Chicken Recipe, Crock Pot Crack Chicken or check out more Easy Italian Crockpot Recipes. If you love this recipe, try Slow Cooker Chicken Stroganoff or Parmesan Crusted Chicken.
What's in this post: Slow Cooker Chicken Parmesan
Why This Recipe Works
Chicken parmigiana in slow cooker cooks easily and so full of flavor. All you need is simple ingredients and you can have a restaurant quality meal without a lot of work.
My whole family loves this dinner recipe and even perfect for a Valentine’s Meal or when you have guest over.
Ingredients
- Marinara Sauce – Make this Easy Marinara Sauce instead of store bought sauce for delicious flavor.
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Chicken – Feel free to substitute the boneless skinless chicken breasts for chicken thighs or chicken tenders.
- Sauce – Substitute the marinara sauce for tomato sauce or Homemade Pizza Sauce.
- Seasoning – Italian Seasoning is a great option to substitute the other spices.
How to Make Slow Cooker Chicken Parmesan
Step 1 – In a shallow bowl, stir together the bread crumbs, garlic powder, parmesan, salt and pepper.
Step 2 – In a separate shallow bowl, whisk together the milk and egg.
Step 3 – Dip each of the chicken breasts in the egg mixture and then coat the chicken breasts with the bread crumb mixture. Making sure that the entire chicken breast is coated with the bread crumb mixture. Continue this process until all the chicken breasts are coated.
Step 4 – Spread some marinara sauce into the bottom of the crock pot making sure to cover the bottom of the crock pot. Place the chicken in the slow cooker on top of the sauce into a single layer.
Step 5 – Top with 1 cup of shredded mozzarella cheese.
Step 6 – Then top with the remaining marinara sauce.
- Step 7 – Cover and begin slow cooking on low for 5-6 hours until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
- Step 8 – Top the chicken with the remaining mozzarella cheese. Cover and cook for 10-15 minutes until the cheese is melted.
- Step 9 – Serve as is or over pasta with fresh basil and parmesan cheese and enjoy!
Recipe Tips
- Chicken – When preparing this recipe, we like to make sure the chicken are about the same size and thickness. You may need to filet the chicken to ensure it cooks evenly.
- Coating Chicken – For the best flavor make sure your chicken is completely coated with the egg mixture and breadcrumbs. If using frozen chicken, make sure to thaw before coating.
- Adding cheese – We recommend adding the shredded cheese towards the end of cooking time. We like to shred the cheese as it melts better. Pre-shredded cheese has added ingredients.
Serving Ideas
Add in your favorite pasta and dinner is ready. We normally serve this chicken parm over spaghetti noodles. However, sometimes we switch it up and use penne pasta or ziti pasta just for a change.
Slow cooker chicken parmesan recipe is also really good with Air Fryer Garlic Bread Recipe, Easy Stuffed Cheesy Bread Recipe or Garlic Bread Cheese Sticks Recipe and a green salad.
For more ideas see What to Serve with Chicken Parmesan for more easy side dish recipes.
Frequently Asked Questions
We recommend cooking chicken on low when making this recipe. It keeps the chicken moist and tender.
There is no need to brown the chicken before cooking in the slow cooker. Just simply bread the chicken with the egg mixture and breadcrumbs and place in the crockpot.
Store leftover chicken parmesan crock pot recipe in an airtight container in the fridge for up to 3-4 days.
Reheat the leftovers in the microwave or oven depending on how much you have. If reheating in the oven, place in a baking dish to reheat in a preheated oven at 350 degrees.
More Easy Chicken Parmesan Recipes
- Chicken Parmesan Recipe
- Easy Chicken Parmesan Pasta Recipe
- Crock Pot Creamy Chicken Parmesan Soup
- Air Fryer Chicken Parmesan
We love to hear from you. If you make this Crock Pot Chicken Parmesan Recipe, then leave us a comment or a star review.
Slow Cooker Chicken Parmesan
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 1 jar Marinara Sauce (approximately 25 ounces)
- 1 cup Italian Seasoned Panko Bread Crumbs
- 1/3 cup Grated Parmesan Cheese
- 1 teaspoon garlic powder
- 1 teaspoon Salt
- 1 teaspoon black pepper
- 1 large egg
- 1 cup whole milk
- 2 cups shredded mozzarella cheese
Instructions
- In a shallow bowl, stir together the bread crumbs, parmesan, garlic powder, salt and pepper.
- In a separate shallow bowl, whisk together the milk and egg.
- Dip each of the chicken breasts in the egg mixture and then coat the chicken breasts with the bread crumb mixture. Making sure that the entire chicken breast is coated with the bread crumb mixture. Continue this process until all the chicken breasts are coated.
- Spread some marinara sauce into the bottom of the crock pot making sure to cover the bottom of the crock pot.
- Place the chicken breasts in the crock pot on top of the sauce into a single layer.
- Top with 1 cup of shredded mozzarella cheese. Then top with the remaining marinara sauce.
- Cover and cook on low for 5-6 hours until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
- Top the chicken with the remaining mozzarella cheese. Cover and cook for 10-15 minutes until the cheese is melted.
- Serve as is or over pasta and enjoy!
Question it doesn’t say in the recipe card when to put in the grated Parmesan cheese. do you put it in with the coating mixture to cover the chicken?.
so sorry for the confusion. I have updated the recipe card. You mix the parmesan cheese with the bread crumbs.
Love this recipe!
This was good. I added a big can of tomatoes so it was a little runny. Added some tomato paste and am simmering the sauce to heat with leftovers. Chicken was really moist. My husband hates it when it’s dry. Might add sauteed onions in the beginning and a little more spice. My husband can’t have salt so I go little heavier with seasonings. But it truly was a good meal with little effort.
I love watching you videos. I was wondering if there was a way to get ingredient sizes for 4 serving instead of six. I am retired and there is just 2 of us. I don’t want a lot of leftovers. Thank you. Wish you had been around when I was younger and feeding a family.
I’m not sure how to do that for just 4. I would go ahead and cook half and then freeze the leftovers for another quick dinner in a few weeks.
Does it have to be filleted chicken or can it just be frozen boneless chicken breasts?
No it doesn’t have to be. That is just personal preference for me.
This was fantastic, I’ll be making it often