Crockpot Chicken Parmesan
A warm, cheesy, and comforting dish made easy in the slow cooker, perfect for busy weeknights and special gatherings alike.
Ingredients
Main Ingredients
- 4 pieces boneless chicken breasts Evenly sized for uniform doneness.
- 2 cups marinara sauce Quality jarred or homemade preferred.
- 1.5 cups shredded mozzarella cheese Whole-milk or low-moisture melts best.
- 0.5 cup grated parmesan cheese Use real Parmigiano-Reggiano for best flavor.
- 1 tsp Italian seasoning Blend of basil, oregano, and thyme.
- 1 tsp garlic powder
- to taste Salt
- to taste Black pepper
- 1 tbsp olive oil For browning chicken.
- Fresh basil or parsley for garnish
Instructions
Preparation
- Lightly season each chicken breast on both sides with salt, black pepper, garlic powder, and Italian seasoning.
- Let sit for 5–10 minutes.
- Optional: Heat olive oil in a skillet and sear each chicken breast for 2–3 minutes on each side until golden.
- Pour a thin layer of marinara into the base of the crockpot to prevent sticking.
- Place the seasoned or seared chicken breasts on top and spoon additional marinara sauce over each piece.
Cooking
- Cover and cook on low for 4–6 hours or on high for 2–3 hours until the chicken reaches 165°F.
- About 15 minutes before serving, sprinkle shredded mozzarella and grated parmesan evenly over each chicken breast.
Serving
- Sprinkle chopped fresh basil or parsley on top before serving.
- Serve hot over pasta, zoodles, or roasted vegetables.
Notes
Store leftovers in airtight containers for 3–4 days in the fridge or freeze for up to 3 months. For a crispier finish, broil the cheese for 2–3 minutes after slow cooking.