Slow Cooker chicken Parmesan is an easy and delicious way to make an old classic. Its the perfect meal to make any night of the week feel special!Jump to Recipe
I’ll admit it....right here, right now on the internet for the whole world to see (literally!): I was wrong.
You may want to take a screen shot of that because I don’t really like to admit when I am wrong. Plus, there is always a chance that I will change my mind and alter this post! 😉
I did not believe that a Chicken Parmesan recipe could be made in a slow cooker. I just could not conceive of skipping the process of pay frying the chicken prior to smothering it with sauce and cheese.
However, I still felt a need to test my theory. And luckily I was wrong (look at that... I said it twice in the same post!). You can bread chicken, cover it with cheese and sauce, slow cook it and still have an amazing end result.
This dish is tender and delicious. Bonus: it does not require you to clean up all the little splatters of oil that come with pan frying. Or even the frying pan itself, for that matter!
It also make for great hot sandwiches. We love serving it on a kaiser roll with some rice on the side!
Leftover crockpot chicken parm can be stored in airtight containers or bags. It will last for 2-3 days in the refrigerator. However, breading will get a little gooier while the leftovers sit in sauce. Because of this, I would not recommend freezing leftovers.
😉Hints & Hacks
- I usually make this easy chicken parmesan with both boneless, skinless breasts and boneless, skinless thighs - just to please all members of The Team. Cooking time is about the same. Just note that thighs will always remain juicer.
- Breasts, in general, tend to dry out faster the slow cooker. To help avoid this, I use a meat thermometer to make sure I don’t over cook the breasts. Chicken is considered safe to eat when it reaches an internal temperature of 165 degrees F.
- I tend to keep my dishes mild. If you prefer spicy, feel free to add some pepper flakes to kick this up.
- There a lots of difference kinds of bread crumbs out there. I like to use Panko for this recipe.
- You can use any kind of pre-made sauce you prefer for this recipe OR...you can make your own like this one!
Lazy Slow Cooker Chicken Parmesan
- 6 quart slow cooker
- 2 mixing bowls
- measuring spoons and cups
- slow cooker liner (optional)
- 4 pieces boneless, skinless chicken I generally use two breasts and two thighs
- 2 eggs, beaten
- ½ cup panko crumbs
- ½ cup grated Parmesan cheese, divided
- 1 tablespoon McCormick Italian Seasoning Or, make your own: 1 teaspoon dried oregano, 1 teaspoon dried rosemary and 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ lbs sliced mozzarella cheese
- 3-4 cups red sauce
- Mix panko, ¼ cup Parmesan and spices together in one bowl
- Place eggs in separate bowl and beat
- Place one piece of chicken at a time into the beaten egg and make sure it is well coated - then press egg drenched piece of chicken into the panko crumb mixture and turn to coat with crumbs on all sides
- Place each breaded piece of chicken into the slow cooker
- Lay one slice of mozzarella cheese on top of each piece of breaded chicken
- Fully cover all cheese-topped chicken with marinara sauce
- Place lid on pot and cook 4 - 6 hours on low.
- About ½ an hour before serving, sprinkle remaining grated Parmesan cheese over top of sauce and finish cooking; allowing cheese to melt.
- The best way to determine when your chicken is ready is by using a meat thermometer. Chicken must reach an internal temperature of 165° to be considered properly cooked and safe for consumption.
Great Crockpot Chicken Recipes
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Have you tried this recipe? I would love to hear your thoughts in the comment section below!