Description
This Crockpot Chicken Parmesan recipe offers a delicious, hands-off way to enjoy a classic Italian favorite. Tender chicken breasts are breaded, lightly fried to crisp the coating, then slow-cooked in a rich tomato sauce infused with Italian seasoning and garlic. Topped with melted mozzarella cheese and served over spaghetti, this comforting dish is perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Chicken
- 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 recommended)
Sauce
- 24 ounces your favorite red pasta sauce
- 15 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
Finishing & Serving
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning (additional for sprinkling)
- 1 pound spaghetti noodles, cooked according to package directions
- Fresh parsley and basil for garnish
Instructions
- Season Chicken: Season the chicken breasts on both sides with salt and black pepper evenly to enhance flavor.
- Prepare Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs and grated Parmesan cheese.
- Bread the Chicken: Dredge each chicken breast first in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with the breadcrumb-Parmesan mixture.
- Fry the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Fry each breaded chicken breast for about 2 minutes per side, just until golden brown to lock in the coating. The chicken will finish cooking in the slow cooker.
- Mix the Sauce: In a large bowl, combine the 24 ounces of red pasta sauce, 15 ounces of tomato sauce, 1 teaspoon Italian seasoning, and minced garlic. Stir well to blend the flavors.
- Layer in Slow Cooker: Spread half of the prepared sauce evenly across the bottom of the slow cooker. Place the browned chicken breasts on top of the sauce, then pour the remaining sauce over the chicken. Optionally sprinkle extra Italian seasoning on top.
- Cook: Cover and cook on low heat for 4 hours, or until the chicken is tender and cooked thoroughly through.
- Add Cheese: During the last 15 minutes of cooking, sprinkle the shredded mozzarella cheese on top of the chicken. Cover again and allow the cheese to melt, creating a gooey, cheesy topping.
- Prepare and Serve: Cook the spaghetti noodles according to package directions. Serve the chicken parmesan over the spaghetti and garnish with fresh parsley and basil right before serving for a fresh finish.
Notes
- Light frying the chicken before slow cooking helps maintain a crispy crust and enhances flavor.
- Use your favorite store-bought or homemade marinara sauce for the best taste.
- Adjust Italian seasoning quantity to suit your taste preferences.
- Ensure slow cooker is set to low to gently cook the chicken and avoid overcooking.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with sauce and pasta)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 110 mg
