Crockpot Chicken Parmesan

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.

Prep Time30 mins

Cook Time3 hrs

Total Time3 hrs 30 mins

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: chicken breast, crockpot, spaghetti

Servings: people

Calories: 1371kcal

Author: Jennifer Debth

Equipment

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
3/4 cups finely grated parmesan cheese divided
4 (8 oz) boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
1 (24 oz) jar pasta sauce divided (plus more, for serving, if desired)
6 slices provolone cheese
3/4 cups freshly shredded mozzarella cheese
1 (16 oz) box spaghetti cooked al denté according to box directions, for serving

US Customary - Metric

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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