This Crockpot Chicken Parmesan is a classic Italian-American dinner made in the slow cooker! Juicy breaded chicken, tender spaghetti noodles, and flavorful pasta sauce all topped off with melty cheese.
I used to love getting chicken parmesan from our local Italian restaurant growing up. Tender pasta, juicy breaded chicken, perfectly seasoned marinara, and gooey cheese. What’s not to love? Today’s crockpot chicken parmesan is even better. It’s just as delicious AND it’s made in my favorite cooking vessel: the slow cooker!
PSST – Don’t have a crockpot? Try my stovetop/baked chicken parmesan instead!
Ingredients
These pantry staple ingredients come together to make an ultra tender chicken dish that’s absolutely packed with flavor!
- All-Purpose Flour – the base for the chicken breading which coats the outside of the chicken to help the egg stick.
- Salt, Pepper, Italian Seasoning, and Dried Basil – our seasoning for the chicken! Adds sweet, earthy flavors to enhance the seasonings from the pasta sauce.
- Eggs and Fat-Free Buttermilk – coats the outside of the chicken breast to add moisture and help the breadcrumbs stick. The acidity in the buttermilk also helps break down the meat slightly which makes for an ultra juicy chicken breast!
- Panko Breadcrumbs and Parmesan Cheese – the outside layer of the chicken breading. The breadcrumbs become perfectly crispy and golden-brown when seared which helps the breading not fall apart in the crockpot.
- Chicken Breast – I use boneless, skinless chicken breasts, because that’s what I always have on hand, but boneless, skinless chicken thighs will work as well. The cook time shouldn’t change.
- Olive Oil – used to sear the chicken before slow cooking to help lock in flavor and moisture.
- Pasta Sauce – use jarred sauce for easy prep (highly recommended) or feel free to whip up a homemade batch if preferred.
- Provolone, Mozzarella Cheese, and Parmesan Cheese – melted over the top of the chicken and sauce for a delicious ooey-gooey, cheesy finish.
- Spaghetti – cooked al dente according to package directions.
How to make
This delicious slow cooker dinner is so easy to make!
- Whisk together flour, 1 teaspoon salt, and pepper onto a large shallow plate, beat eggs and milk together in a medium-sized bowl, then whisk together panko, another teaspoon of salt, Italian seasoning, basil, and 1/2 cup parmesan onto another large shallow plate.
- Bread the chicken breasts in flour, eggs, then breadcrumb mixture.
- Heat 1/4 cup of olive oil in a large skillet over medium-high heat then cook 2 breasts at a time until golden-brown.
- Pour half of the pasta sauce into a greased crockpot then top with seared chicken breasts. Pour on remaining sauce.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. In the last 15 minutes of cook time, uncover the crockpot and top with sliced provolone, shredded mozzarella, and remaining parmesan.
- Serve on top of cooked pasta and with extra sauce and enjoy!
Do you have to sear the chicken?
You don’t have to, but you’ll end up with better results if you do. Browning the chicken before putting it in the slow cooker helps lock in the breading so it’s not falling off the meat after it’s cooked. It also helps seal in moisture and flavor!
Can you use frozen chicken?
No. Cooking chicken from frozen in the crockpot is not recommended. The longer, slower cook time means the chicken takes too long to come to a safe temperature. In that time, bacteria can grow on the meat making it unsafe to eat.
Can you put dry pasta in the slow cooker?
In some recipes, yes. In this recipe, no. There’s not enough liquid in the sauce to fully cook the noodles so you’ll want to cook them separately.
What to serve with chicken parmesan
Although I do love chicken parmesan over a bed of al denté pasta, it’s also delicious served alongside some additional yummy sides!
- Roasted Veggies
- Roasted Brussels Sprouts
- Instant Pot Mashed Potatoes
- Leafy green salad with Italian dressing
- Breadsticks or Garlic Bread
How to store
Store leftover chicken parmesan in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or heat in the oven or stove until warmed through.
I don’t recommend freezing the noodles. Pasta doesn’t freeze well. Instead, cook more when you’re ready to serve the rest of the sauce/chicken.
– Jennifer
Don’t have time to wait for the slow cooker? Check out my classic chicken parmesan instead!
Crockpot Chicken Parmesan
Equipment for this recipe
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons salt divided (plus more to taste)
- 1 teaspoon pepper
- 2 large eggs
- 1 cup fat free buttermilk
- 2 cups panko breadcrumbs
- 2 teaspoons Italian seasoning
- 2 teaspoons dried basil
- ¾ cups finely grated parmesan cheese divided
- 4 (8 oz) boneless, skinless chicken breasts
- ¼ cup extra virgin olive oil
- 1 (24 oz) jar pasta sauce divided (plus more, for serving, if desired)
- 6 slices provolone cheese
- ¾ cups freshly shredded mozzarella cheese
- 1 (16 oz) box spaghetti cooked al denté according to box directions, for serving
Recipe Video
Instructions
- Whisk together flour, 1 teaspoon salt, and pepper on a large shallow plate. Set aside.
- Beat eggs and milk together in a medium sized bowl. Set aside.
- Whisk together panko, remaining 1 teaspoon salt, Italian seasoning, basil, and 1/2 cup parmesan cheese on another large shallow plate. Set aside.
- Bread breasts in flour, eggs, then breadcrumb mixture, then place them onto a clean work surface. Don’t be shy - there’s plenty of each breading mixture!
- Heat 1/4 cup olive oil in a large skillet over medium-high heat.
- Working with 2 breasts at a time, cook chicken until golden brown, about 1-2 minutes on each side.
- Repeat with remaining chicken breasts, adding oil to the sauté pan, if needed.
- Grease a 6 quart crockpot with cooking spray, then pour half the sauce into the bottom.
- Top with seared chicken breasts, then pour remaining sauce on top.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Uncover the crockpot and top with sliced provolone, shredded mozzarella, and remaining 1/4 cup parmesan.
- Recover and cook until cheese is melted, about 15 minutes.
- Taste and re-season, if necessary (I added more salt).
- Serve on top of cooked pasta with extra sauce, if desired.
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.