Slow Cooker Chicken Parmesan

How I love the combo of marinara sauce and cheese — it’s just delicious! And when you add a good protein like chicken, you get a dish that’s not only flavorful and juicy, but also has that melty cheese and a little crispy bite that makes it irresistible. Plus, it’s super easy to make — perfect for those days when you want to treat yourself without spending hours in the kitchen. You, your family, and your friends will love it, because nothing says “comfort food” like this reinvented classic. So, let’s make it!

---

---

Slow Cooker Chicken Parmesan

Ingredients:

• 4 boneless, skinless chicken breasts (about 2 lb / 900 g)
• 1 teaspoon salt (5 ml)
• ½ teaspoon black pepper (2.5 ml)
• 1 teaspoon garlic powder (5 ml)
• 1 cup marinara sauce (240 ml)
• 1 cup shredded mozzarella cheese (115 g)
• ½ cup grated Parmesan cheese (45 g)
• 1 cup Italian breadcrumbs (100 g)
• 2 tablespoons melted butter (30 ml)
• 2 tablespoons olive oil (30 ml)
• Fresh basil leaves (optional, for garnish)

What You’ll Need:

• Slow cooker
• Tongs
• Small mixing bowl
• Spoon or spatula

See 5 variations of the recipe at the end.

---

---

---

You might also be interested in:

...

---

---

---

---

Instructions:

1. Let’s get started! Pat the chicken breasts dry with paper towels to remove any excess moisture. Then season them generously on both sides with salt, black pepper, and garlic powder. Make sure they’re well coated so the flavor really soaks in.
2. Now, heat a large skillet over medium heat and add the olive oil. Once it’s hot, sear the chicken breasts for about 2 to 3 minutes on each side. You’re not cooking them all the way—just giving them a nice golden crust to lock in those juices. That little sear adds so much flavor later on!
3. Once they’re nicely browned, transfer the chicken breasts directly to your slow cooker. Pour the marinara sauce over the top, making sure every piece is fully covered. Use a spoon or spatula to spread the sauce evenly so each breast gets coated in that deliciousness.
4. Cover and cook on low for about 4 hours. During this time, the chicken will slowly become tender and absorb all that rich marinara flavor. You’ll know it’s done when it practically falls apart with a fork.

---



---

5. Meanwhile, in a small bowl, mix the breadcrumbs with the melted butter. This simple step gives you that buttery, crispy topping that makes this dish so good.
6. When you’ve got about 30 minutes left of cooking time, lift the lid and sprinkle the breadcrumb mixture over the chicken. Then add a generous layer of mozzarella and Parmesan on top—don’t be shy with the cheese! Cover the slow cooker again.
7. Let the cheese melt completely and the breadcrumbs get slightly crispy. If your slow cooker has a “broil” or “bake” function, turn it on briefly at the end to make the topping beautifully golden and bubbly.
8. And that’s it! Serve your Chicken Parmesan hot, straight from the slow cooker, or over a bed of cooked pasta—totally up to you. Garnish with fresh basil leaves or a bit of fresh chopped parsley for a touch of color and aroma. You just made something seriously delicious!

---

---

Ingredient Substitutions

• Marinara sauce: You can totally go with a store-bought jar or homemade—whatever fits your taste and time.
• Italian breadcrumbs: If you don’t have them, mix plain breadcrumbs with dried oregano, parsley, and garlic powder. Works like a charm.
• Mozzarella cheese: You can swap it for provolone or shredded Monterey Jack for a slightly different but still creamy flavor.
• Parmesan cheese: Cotija or Grana Padano are great substitutes if that’s what you have on hand.
• Chicken: If you’re out of chicken breasts, boneless, skinless thighs work great—they’re juicier and full of flavor.

---

---

Cooking Tips

• Sear the chicken: Don’t skip this step—it boosts flavor and keeps the meat from getting too soft while cooking.
• Don’t overcrowd the slow cooker: Always leave enough space so the heat can circulate and cook the chicken evenly.
• Crispy topping: If you like your topping golden and a little crunchy, uncover the slow cooker for the last 15 minutes.
• Fresh breadcrumbs: They’ll give you better flavor and texture every time.
• Serve right away: Trust me, it’s best fresh—the melted cheese and crispy crust are at their perfect point right after cooking.

Common Mistakes (What NOT to Do)

• Don’t add the cheese too early: If you do, it’ll melt way too soon and just disappear into the sauce.
• Don’t use frozen chicken directly: Always thaw it first—frozen chicken can mess up the cooking time and even be unsafe.
• Don’t go overboard with the sauce: As good as it is, too much marinara will make the topping soggy instead of crispy.
• Don’t lift the lid all the time: Only when necessary—every time you open it, heat escapes and your cooking time gets longer.
• Don’t skip the sear: If you skip browning the chicken, the flavor will be flatter and the texture less satisfying.

---

---

Frequently Asked Questions (FAQ)

• Can I use chicken thighs? Absolutely! Just remove the skin and cook a bit longer for best results.
• Can I use tomato sauce instead? Yes, just add garlic, basil, and oregano to make it taste more authentic.
• Can I make it ahead of time? Of course—cook it a day before and reheat before serving.
• Can I make it without breadcrumbs? Sure, but you’ll lose that crunchy texture we all love.
• What size slow cooker should I use? Anything between 4 to 6 quarts (3.8 to 5.7 L) will work great.
• Can I freeze it? Yep, it’ll keep up to 3 months in an airtight container.
• Can I sear the chicken inside the slow cooker? Better not—use a skillet to get that perfect golden crust.
• Can I use low-fat cheese? You can, but it melts differently and tastes milder.
• Should I grease the slow cooker? It’s not required, but a quick spray of cooking oil makes cleanup easier.
• What if the sauce turns out too watery? Just uncover it for the last 30 minutes so the excess liquid evaporates.

Storing & Reheating

• Refrigerate: You can store leftovers in an airtight container for up to 4 days with no problem.
• Reheat in the microwave: If you’re using the microwave, heat it in 30-second intervals until it’s nice and hot.
• Reheat in the oven: This is the best option—bake at 350°F (175°C) for about 10–15 minutes to keep that perfect texture.
• Freeze: You can freeze it for up to 3 months. Just remember to thaw it in the fridge overnight before reheating.
• Avoid reheating multiple times: Try to warm it up only once or twice—otherwise, the chicken can dry out and lose flavor.

---

---

Serving Suggestions

• Pair it with buttery garlic spaghetti—perfect for soaking up that marinara sauce.
• A classic Caesar salad with homemade dressing and crunchy croutons makes a great side for your Chicken Parmesan.
• Garlic bread is always a winner—just right for wiping up every bit of sauce.
• A glass of dry white wine or a mint lemonade goes beautifully with this dish.
• And for dessert, how about some tiramisu or a scoop of vanilla ice cream with caramel sauce to finish it off?

Recipe Variations

• Eggplant Chicken Parmesan: Layer thin slices of eggplant between the chicken and sauce for a veggie-packed twist.
• Spicy version: If you love a little heat, add some red pepper flakes or a splash of hot sauce to the marinara—it gives it a bold kick!
• Low-carb version: Skip the breadcrumbs and serve the chicken over zucchini noodles or roasted cauliflower for a lighter take.
• Pesto Chicken Parmesan: One of my favorites! Swap the marinara for homemade or jarred pesto—the basil and garlic combo takes it to a whole new level.
• Shredded chicken version: Shred the cooked chicken and use it for sandwiches, wraps, or sliders with melted cheese and extra sauce—sounds good, right?

---

---

Nutritional Information (per serving):

• Calories: 430 kcal
• Protein: 45 g
• Healthy Fats: 20 g
• Carbohydrates: 15 g
• Natural Sugars: 5 g
• Fiber: 2 g
• Sodium: 780 mg

---

---

---

---

---

Share:

       

---

---