Description
This Crockpot Chicken Parmesan is a comforting and easy twist on the classic Italian favorite. Lightly fried chicken breasts are slow-cooked in a rich tomato marinara sauce until tender, then topped with melty mozzarella cheese. Served over spaghetti and garnished with fresh herbs, this recipe delivers a cozy, satisfying dinner with minimal hands-on time.
Ingredients
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 recommended)
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 (additional for sprinkling)
- Fresh parsley and basil for garnish
To Serve
- 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 to enhance flavor.
- Prepare Coating: Set up a dredging station by placing the flour in one bowl, beaten eggs in another, and a mixture of Italian-style breadcrumbs combined with grated Parmesan cheese in a third bowl.
- Coat Chicken: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb-Parmesan mixture to create a crispy crust once fried.
- Fry Chicken: Heat olive oil in a skillet over medium-high heat. Quickly fry the coated chicken breasts for about 2 minutes on each side until golden brown. This step is to form a crispy crust, not to cook the chicken through.
- Prepare Sauce Mixture: In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic, mixing well to blend the flavors.
- Layer in 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 them. Optionally sprinkle a bit more Italian seasoning on top.
- Cook: Cover and cook on low heat for 4 hours, or until the chicken is tender and fully cooked.
- Add Cheese: About 15 minutes before cooking ends, sprinkle shredded mozzarella cheese over the chicken. Cover again and allow the cheese to melt into a gooey, delicious layer.
- Serve: Serve the cheesy chicken parmesan over cooked spaghetti noodles and garnish with fresh parsley and basil for a fresh, aromatic finish.
Notes
- Frying the chicken before slow cooking adds flavor and texture but is optional if you prefer a hands-off version; you can place the raw coated chicken directly into the slow cooker.
- If you prefer a thicker sauce, reduce tomato sauce quantities or simmer the combined sauces on the stovetop before adding to the slow cooker.
- Gluten-free breadcrumbs and flour can be substituted to accommodate dietary needs.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
