Description
This Crockpot Chicken Parmesan recipe offers a delicious, hands-off way to enjoy a classic Italian-American favorite. Tender, breaded chicken breasts are lightly fried for a crispy coating, then slow-cooked in a savory tomato sauce infused with garlic and Italian seasoning. Topped with melted mozzarella and served over spaghetti, this comforting dish is perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Chicken
- 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 (olive oil recommended)
Sauce
- 24 ounces your favorite red pasta sauce
- 15 ounces tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning, plus extra for sprinkling
Toppings and Serving
- 1 cup shredded mozzarella cheese
- 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 evenly.
- Prepare Coating: Dredge each piece of chicken in all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with a mixture of Italian-style breadcrumbs and grated Parmesan cheese.
- Brown the Chicken: Heat olive oil in a skillet over medium-high heat. Quickly fry the chicken breasts for approximately 2 minutes on each side, just until golden and crispy. This step is to set the coating, not fully cook the chicken.
- Mix the Sauce: In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic. Stir well to blend flavors.
- Layer in Slow Cooker: Spread half of the prepared sauce mixture evenly across the bottom of the crockpot. Place the browned chicken breasts on top, then cover with the remaining sauce. Optionally sprinkle additional Italian seasoning over the top.
- Slow Cook: Cover the crockpot and cook on low for 4 hours, or until the chicken is tender and cooked through.
- Add Cheese: About 15 minutes before cooking time ends, sprinkle shredded mozzarella cheese over the chicken, cover again, and allow the cheese to melt into a gooey topping.
- Serve: Serve the chicken and sauce over cooked spaghetti noodles. Garnish with fresh parsley and basil just before serving for a bright, fresh finish.
Notes
- For best results, use fresh Italian-seasoned breadcrumbs or make your own by adding dried Italian herbs to plain breadcrumbs.
- Lightly frying the chicken beforehand ensures a crispier crust even after slow cooking.
- If preferred, substitute spaghetti with your favorite pasta shape.
- Make sure the crockpot lid fits tightly to avoid moisture loss during cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 130 mg
