Description
A comforting and easy Crock Pot Chicken Parmesan recipe featuring tender, breaded chicken breasts cooked slowly in marinara sauce, topped with melted mozzarella and Parmesan cheeses, served over spaghetti for a hearty Italian-inspired meal.
Ingredients
Scale
Slow Cooker and Sauce
- 25 ounce jar marinara sauce
Chicken and Breading
- 3–4 boneless, skinless chicken breasts (depending on slow cooker size)
- 1 ½ cups Italian seasoned Panko bread crumbs
- 1 large egg
- ½ cup milk
- salt and pepper, about 1 teaspoon each
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoon vegetable oil
Cheese Toppings
- 1 cup shredded mozzarella cheese (more if preferred)
- ¼ cup shredded Parmesan cheese
Serving
- 1 package spaghetti noodles, cooked according to package instructions
Instructions
- Prepare Slow Cooker and Sauce: Spray an oval 5-6 quart slow cooker with nonstick cooking spray. Pour in the entire jar of marinara sauce, spreading it evenly on the bottom of the crock pot.
- Mix Egg Wash and Seasoned Bread Crumbs: In one shallow bowl, whisk together the large egg and ½ cup milk, then season with about 1 teaspoon each of salt and pepper. In a second shallow bowl, combine 1 ½ cups Italian seasoned Panko bread crumbs with ½ teaspoon garlic powder, ½ teaspoon dried oregano, and ½ teaspoon dried basil.
- Bread the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until very hot. One at a time, dip each chicken breast into the egg and milk mixture, then roll it thoroughly in the seasoned bread crumbs, ensuring an even coat.
- Brown the Chicken: Carefully add the coated chicken breasts to the hot skillet. Do not overcrowd the pan; brown the chicken in batches if necessary. Cook each side until golden brown, about 3 minutes per side, without flipping excessively to prevent breading from falling off. Add more oil if needed to maintain heat and coating quality.
- Slow Cook the Chicken: Transfer the browned chicken breasts onto the marinara sauce in the slow cooker. Cover and cook on low heat for 5-6 hours, or until the internal temperature of the chicken reaches 165°F (74°C).
- Add Cheese Toppings: About 10-15 minutes before serving, sprinkle each chicken breast generously with shredded mozzarella and Parmesan cheese. Cover again and let the cheese melt fully.
- Serve: Prepare spaghetti noodles according to package directions while the cheese melts. Serve each chicken breast over a bed of cooked spaghetti with extra marinara sauce from the slow cooker.
Notes
- To keep the breading intact, avoid flipping the chicken breasts too often while browning; allow each side to become nicely golden before turning.
- If your slow cooker cannot fit all chicken breasts at once, adjust quantities accordingly or cook in batches.
- You can customize the seasoning in the bread crumbs for different flavor profiles, such as adding crushed red pepper flakes for heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 chicken breast with sauce and spaghetti
- Calories: 550
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
