This Crockpot Chicken Parmesan delivers classic Italian comfort with minimal effort. The slow cooker creates incredibly tender chicken in a rich marinara sauce, topped with melty mozzarella and Parmesan. It’s a fuss-free version of a restaurant favorite that makes your house smell amazing.
Nothing beats a great Crockpot Chicken Parmesan. Whether you're a fan of Crockpot Recipes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Crockpot Chicken Parmesan
- Hands-off cooking: Just prep quickly and let the slow cooker do the work.
- Unbelievably tender chicken: Slow simmering keeps every bite moist and juicy.
- Fancy without effort: Impressive restaurant-style meal with minimal active time.
- Fantastic leftovers: Flavors deepen overnight for even better next-day meals.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- 24 oz jarred marinara sauce (or 3 cups homemade)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil, for garnish
- Cooked pasta or crusty bread, for serving
Tools: 6-quart or larger slow cooker, measuring spoons, small bowl for mixing spices
Notes: Use a marinara sauce you enjoy straight from the jar since it forms the base of your sauce.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 42 g |
| Fat: | 16 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 4–6 hours | Total Time: 4 hours 10 minutes – 6 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breast size matters. If your chicken breasts are very large or thick, consider slicing them in half horizontally to create thinner cutlets. This helps them cook more evenly and absorb the sauce better.
- Don’t skip the seasoning step. Even though the chicken cooks in a flavorful sauce, seasoning the meat directly with salt, pepper, and dried herbs makes a huge difference in building layers of flavor from the inside out.
- Your slow cooker size is important. A 6-quart model is ideal here—it gives the chicken enough space to sit in a single layer without overcrowding. If you use a smaller pot, the sauce might bubble over and the chicken could steam rather than simmer.
- Freshly grated Parmesan is worth it. The pre-grated stuff often contains anti-caking agents that can make it a bit grainy and less melty. Taking a minute to grate your own Parmesan gives you a smoother, richer finish.
How to Make Crockpot Chicken Parmesan
Step 1: Start by patting your chicken breasts completely dry with paper towels—this might seem like a small thing, but it helps the seasoning stick and promotes better browning if you choose to sear them. In a small bowl, mix together the salt, black pepper, dried oregano, garlic powder, and onion powder. Sprinkle this seasoning blend evenly over both sides of each chicken breast, rubbing it in gently with your fingers. You’ll notice how just this simple step makes the chicken smell amazing already.
Step 2: If you have an extra 5 minutes, I highly recommend searing the chicken. Heat the olive oil in a skillet over medium-high heat and cook the chicken for 2–3 minutes per side, just until golden brown. It won’t be cooked through—that’s fine! This step adds a deeper flavor and nicer color, but if you’re in a rush, you can skip it and add the chicken directly to the slow cooker. Either way, place the chicken breasts in the slow cooker in a single layer.
Step 3: Pour the marinara sauce over the chicken, making sure each piece is well-covered. Use a spoon to spread the sauce evenly and scrape out every last bit from the jar. If you seared the chicken, you can deglaze that hot skillet with a splash of water or red wine, scraping up the browned bits, and pour that flavorful liquid into the slow cooker too. Sprinkle the minced garlic over the top.
Step 4: Place the lid on your slow cooker and cook on LOW for 4–6 hours. The exact time will depend on your specific slow cooker and the thickness of your chicken. You’re looking for chicken that’s tender and easily shreds with a fork. If you cook on HIGH, check after 2.5–3 hours—but low and slow really gives the best texture here.
Step 5: About 30 minutes before serving, carefully remove the lid—steam will release, so be cautious. Sprinkle the shredded mozzarella evenly over the chicken, then follow with the grated Parmesan. Replace the lid and cook for another 20–30 minutes on LOW, just until the cheese is completely melted and bubbly. You’ll notice the cheese gets beautifully golden in spots where it touches the crockpot sides.
Step 6: While the cheese is melting, cook your pasta according to package directions if you’re serving it that way, or warm some crusty bread. When the chicken is ready, use a large spoon or spatula to carefully lift each cheesy chicken breast out of the sauce. Garnish with fresh basil right before serving—the bright green color and fresh aroma make it look restaurant-worthy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or bags for up to 3 months.
- Reviving: Reheat gently in saucepan or microwave, stirring occasionally.
Serving Suggestions
Complementary Dishes
- Garlic bread or a crusty baguette — perfect for soaking up every last drop of that incredible sauce. The crisp exterior and soft, buttery interior are just meant for dipping.
- A simple arugula salad with lemon vinaigrette — the peppery arugula and bright lemon cut through the richness of the cheesy chicken, balancing the meal beautifully.
- Spaghetti or fettuccine pasta — the classic pairing! Toss the pasta directly in the extra sauce from the crockpot for maximum flavor.
Drinks
- A medium-bodied red wine like Chianti or Sangiovese — these Italian classics have enough acidity to stand up to the tomato sauce and enough fruitiness to complement the cheese.
- Sparkling water with lemon — sometimes you just want something bubbly and refreshing to cleanse your palate between those rich, cheesy bites.
- Iced tea with a sprig of fresh mint — the slight sweetness and herbal notes work surprisingly well with the Italian flavors, especially if you’re serving this on a warmer day.
Something Sweet
- Tiramisu — because you can never have too much Italian inspiration in one meal. The coffee-soaked ladyfingers and creamy mascarpone are the perfect light-but-indulgent finish.
- Lemon sorbet — incredibly refreshing and palate-cleansing after a rich meal. The bright citrus is a wonderful contrast to the savory, cheesy main course.
- Dark chocolate affogato — just place a square of good dark chocolate in a cup and pour a shot of hot espresso over it. Stir until melted and creamy—it’s like a grown-up hot chocolate that ends the meal on a sophisticated note.
Top Mistakes to Avoid
- Overcooking the chicken. Even in a slow cooker, chicken breasts can become dry and stringy if cooked too long. Check for doneness at the 4-hour mark on LOW—the chicken should reach 165°F internally and shred easily with a fork.
- Adding the cheese too early. If you put the mozzarella on at the beginning, it will just dissolve into the sauce and create an oily, separated texture. Wait until the last 20–30 minutes for that perfect melty, bubbly top.
- Using frozen chicken. Starting with frozen chicken breasts increases the time they spend in the “danger zone” temperature range and can result in uneven cooking. Always thaw your chicken completely first.
- Stirring during cooking. I know it’s tempting to peek and stir, but every time you lift the lid, you release heat and steam, adding significant cooking time. Trust the process and leave it alone until it’s time to add the cheese.
Expert Tips
- Tip: For extra flavor, add a Parmesan rind to the sauce with the chicken. As it simmers, it releases umami depth and makes the sauce incredibly rich. Just remove any leftover rind before serving.
- Tip: If you want a crispier cheese topping, after adding the cheese, prop the slow cooker lid open slightly with a wooden spoon or chopstick for the last 15 minutes of cooking. This allows some steam to escape and prevents condensation from making the top soggy.
- Tip: For a deeper, more complex sauce, sauté half a chopped onion and a pinch of red pepper flakes in the olive oil before adding the marinara sauce to the slow cooker. That extra layer of savory flavor really elevates the entire dish.
- Tip: If your sauce seems too thin after cooking, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the hot sauce in the crockpot. Let it cook for another 10-15 minutes on HIGH until thickened.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in or boneless chicken thighs work wonderfully here—they’re actually more forgiving because their higher fat content keeps them moist during longer cooking. You might need to adjust the cooking time slightly (thighs can often handle 6-7 hours on LOW without drying out). The flavor will be richer and more robust, which many people actually prefer.
Can I make this recipe ahead of time?
Yes, and it’s a great timesaver! You can assemble everything in the slow cooker insert (through Step 3) the night before, cover it, and refrigerate. In the morning, just place the cold insert into the base and start cooking—you may need to add 30-60 minutes to the cooking time since you’re starting from cold. Don’t add the cheese until the end, of course.
Why is my cheese oily or separating?
This usually happens if the cheese was cooked too long or at too high a temperature. Pre-shredded cheeses often contain potato starch or cellulose to prevent clumping, which can make them more prone to separating. Using freshly shredded cheese and adding it only during the last 20-30 minutes of cooking should solve this issue completely.
Can I freeze the leftovers?
Definitely! Let the chicken cool completely, then transfer it with the sauce to airtight containers or freezer bags. It will keep well for up to 3 months. Thaw in the refrigerator overnight, then reheat gently in a saucepan over low heat or in the microwave, stirring occasionally. The texture might be slightly softer after freezing, but the flavor will still be fantastic.
My slow cooker runs hot—how do I adjust?
If you know your slow cooker tends to cook hotter or faster than most, reduce the cooking time by about an hour and check for doneness earlier. You can also add ½ cup of chicken broth or water to the sauce at the beginning to create more liquid and prevent the bottom from getting too hot. Every appliance is different, so it might take one test run to find your perfect timing.
Crockpot Chicken Parmesan
Make tender, cheesy Crockpot Chicken Parmesan with this easy slow cooker recipe. Perfect for busy weeknights! Get the simple, delicious recipe here.
Ingredients
For the Ingredients & Tools
-
4 boneless, skinless chicken breasts (about 1.5–2 lbs)
-
1 tsp kosher salt
-
½ tsp black pepper
-
1 tsp dried oregano
-
1 tsp garlic powder
-
½ tsp onion powder
-
24 oz jarred marinara sauce (or 3 cups homemade)
-
2 cloves garlic (minced)
-
1 tbsp olive oil
-
1 cup shredded mozzarella cheese
-
½ cup grated Parmesan cheese
-
¼ cup chopped fresh basil (for garnish)
-
Cooked pasta or crusty bread (for serving)
Instructions
-
Start by patting your chicken breasts completely dry with paper towels—this might seem like a small thing, but it helps the seasoning stick and promotes better browning if you choose to sear them. In a small bowl, mix together the salt, black pepper, dried oregano, garlic powder, and onion powder. Sprinkle this seasoning blend evenly over both sides of each chicken breast, rubbing it in gently with your fingers. You’ll notice how just this simple step makes the chicken smell amazing already.01
-
If you have an extra 5 minutes, I highly recommend searing the chicken. Heat the olive oil in a skillet over medium-high heat and cook the chicken for 2–3 minutes per side, just until golden brown. It won’t be cooked through—that’s fine! This step adds a deeper flavor and nicer color, but if you’re in a rush, you can skip it and add the chicken directly to the slow cooker. Either way, place the chicken breasts in the slow cooker in a single layer.02
-
Pour the marinara sauce over the chicken, making sure each piece is well-covered. Use a spoon to spread the sauce evenly and scrape out every last bit from the jar. If you seared the chicken, you can deglaze that hot skillet with a splash of water or red wine, scraping up the browned bits, and pour that flavorful liquid into the slow cooker too. Sprinkle the minced garlic over the top.03
-
Place the lid on your slow cooker and cook on LOW for 4–6 hours. The exact time will depend on your specific slow cooker and the thickness of your chicken. You’re looking for chicken that’s tender and easily shreds with a fork. If you cook on HIGH, check after 2.5–3 hours—but low and slow really gives the best texture here.04
-
About 30 minutes before serving, carefully remove the lid—steam will release, so be cautious. Sprinkle the shredded mozzarella evenly over the chicken, then follow with the grated Parmesan. Replace the lid and cook for another 20–30 minutes on LOW, just until the cheese is completely melted and bubbly. You’ll notice the cheese gets beautifully golden in spots where it touches the crockpot sides.05
-
While the cheese is melting, cook your pasta according to package directions if you’re serving it that way, or warm some crusty bread. When the chicken is ready, use a large spoon or spatula to carefully lift each cheesy chicken breast out of the sauce. Garnish with fresh basil right before serving—the bright green color and fresh aroma make it look restaurant-worthy.06
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