Description
This Crockpot Chicken Parmesan is a comforting and easy-to-make Italian-inspired dish featuring tender chicken breasts coated in a crispy breadcrumb and Parmesan crust, slow-cooked in a rich tomato sauce and topped with melted mozzarella cheese. Perfectly paired with spaghetti and garnished with fresh herbs, it’s a hassle-free weeknight dinner that delivers classic flavors with minimal effort.
Ingredients
Scale
Chicken and Coating
- 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
Sauce
- 24 ounces your favorite red pasta sauce
- 15 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
Topping and Garnish
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning (for topping)
- Fresh parsley and basil, for garnish
Pasta
- 1 pound spaghetti noodles, cooked according to package directions
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper.
- Prepare the Coating: Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs and grated Parmesan cheese. Coat each chicken breast by first dredging in flour, then dipping in eggs, and finally coating with the breadcrumb-Parmesan mix.
- Fry the Chicken: Heat the oil in a skillet over medium-high heat. Quickly fry each chicken breast for about 2 minutes per side, just until the coating turns golden. This step forms a crispy crust but does not cook the chicken through.
- Make the Sauce Mixture: In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic. Mix well to combine the flavors.
- Prepare the Slow Cooker: Spread half of the sauce mixture evenly across the bottom of the slow cooker. Place the browned chicken breasts on top, then pour the remaining sauce over the chicken. Optionally sprinkle with a little extra Italian seasoning for added flavor.
- Cook the Chicken: Cover the slow cooker and cook on low heat for 4 hours, or until the chicken is tender and completely cooked through.
- Add Cheese Topping: About 15 minutes before the cooking time ends, sprinkle shredded mozzarella cheese over the chicken. Cover the slow cooker again and let the cheese melt into a gooey, perfect layer.
- Serve: Serve the chicken parmesan over cooked spaghetti noodles. Garnish with fresh parsley and basil just before serving for a fresh, vibrant touch.
Notes
- You can substitute chicken thighs if preferred, adjusting cooking time slightly.
- Use gluten-free breadcrumbs and pasta for a gluten-free version.
- For a lower-fat option, use part-skim mozzarella cheese and reduce the oil used for frying.
- Leftover chicken parmesan can be stored in the refrigerator for up to 3 days and reheated gently.
- If you prefer a thicker sauce, drain some excess liquid from the slow cooker before adding the cheese.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken breast with sauce and pasta)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
