Description
This Crockpot Chicken Parmesan is a comforting, slow-cooked Italian-American classic made easy with tender chicken breasts coated in a crispy breadcrumb and Parmesan crust, simmered in a flavorful tomato sauce mixture, and topped with gooey melted mozzarella. Served over spaghetti and garnished with fresh herbs, it’s perfect for a hearty family dinner with minimal hands-on time.
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 (olive oil preferred)
Sauce
- 24 ounces your favorite red pasta sauce
- 15 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
Topping and Serving
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning (optional for topping)
- 1 pound spaghetti noodles, cooked to package directions
- Fresh parsley and basil for garnish
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper to prepare them for dredging.
- Prepare the coating: Set up a dredging station with separate shallow bowls of flour, beaten eggs, and a mixture of Italian-style breadcrumbs combined with grated Parmesan cheese. Coat each chicken breast first in flour, shaking off any excess, then dip into the eggs, and finally coat thoroughly with the breadcrumb-Parmesan mix.
- Fry the chicken: Heat the olive oil in a skillet over medium-high heat. Quickly fry the coated chicken breasts for about 2 minutes per side, just enough to get a golden, crispy crust without cooking through. Remove and set aside.
- Make the sauce mixture: In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic. Stir well to blend the flavors.
- Layer in the slow cooker: Spread half of the sauce mixture evenly across the bottom of your slow cooker. Arrange the browned chicken breasts on top of the sauce, then pour the remaining sauce over the chicken. Sprinkle a little extra Italian seasoning over if desired.
- Slow cook the chicken: Cover and cook on low for 4 hours, allowing the chicken to become tender and fully cooked while absorbing the rich flavors of the sauce.
- Add the cheese: During the last 15 minutes of cooking, sprinkle shredded mozzarella cheese evenly over the chicken. Cover again and let the cheese melt into a gooey, delicious topping.
- Serve: Serve the chicken and sauce over cooked spaghetti noodles. Garnish with fresh parsley and basil just before serving to add a burst of color and herby freshness.
Notes
- Frying the chicken before slow cooking helps develop a crispy coating and richer flavor.
- You can prepare the sauce in advance and refrigerate it to save time before cooking.
- Feel free to substitute spaghetti with any pasta you prefer, such as penne or linguine.
- For a lower sodium version, use low-sodium pasta sauces and reduce added salt.
- This recipe serves 4 people comfortably; adjust quantities for larger groups accordingly.
Nutrition
- Serving Size: 1 chicken breast with sauce and pasta
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 120 mg
