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Crock-Pot Chicken Parmesan

Crock-Pot Chicken Parmesan with tender slow-cooked chicken and melted mozzarella on top. Layered marinara keeps the meat juicy, while a breadcrumb-Parmesan topping adds a lightly crisp finish when served over pasta.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken Parmesan components
  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cup marinara sauce
  • 0.5 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup Italian breadcrumbs
  • 2 tbsp olive oil
  • 0.25 fresh basil for garnish
  • 1 cooked spaghetti or penne for serving

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken breasts with garlic powder, Italian seasoning, salt, and black pepper.
Make the breadcrumb topping
  1. Toss the Italian breadcrumbs with olive oil and grated Parmesan cheese, then set aside for serving.
Slow-cook with marinara
  1. Pour 1 cup of marinara sauce into the bottom of the slow cooker.
  2. Place the seasoned chicken on top and pour the remaining marinara over each piece.
  3. Cook on low for 4–5 hours, or high for 2–3 hours, until the chicken is cooked through (internal temperature 165°F).
Melt the mozzarella
  1. Sprinkle shredded mozzarella over each chicken breast, cover, and cook on high for 10 minutes at about 212°F (boiling point range) until the cheese melts.
Serve
  1. Serve the chicken over cooked spaghetti or penne, then top with the breadcrumb mixture and fresh basil for garnish.

Notes

For best texture, spoon some of the hot marinara over the chicken after the high-heat cheese step so it stays glossy. Store leftovers in an airtight container in the fridge for 3–4 days; reheat gently until warmed through. Freezing is not recommended for the breadcrumb topping, but you can freeze the chicken and sauce (up to 2 months) and add fresh mozzarella/pasta when reheating. For a lighter option, use part-skim mozzarella and reduce the breadcrumb topping slightly to cut calories.