Description
This Crockpot Chicken Parmesan is a comforting, easy-to-make dinner featuring tender chicken breasts coated in a crispy breadcrumb and Parmesan crust, simmered slowly in a flavorful tomato sauce, and topped with gooey melted mozzarella. Perfectly paired with spaghetti and garnished with fresh herbs, this dish brings classic Italian flavors to your slow cooker for a hands-off meal.
Ingredients
Scale
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 olive oil
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 (for sprinkling)
- Fresh parsley and basil for garnish
Side
- 1 pound spaghetti noodles, cooked according to package directions
Instructions
- Season the Chicken. Season both sides of the chicken breasts evenly with salt and black pepper to ensure balanced flavor throughout the meat.
- Prepare the Coating. Dredge each chicken breast first in the all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with a mixture of Italian-style breadcrumbs and grated Parmesan cheese to create a crispy crust once fried.
- Brown the Chicken. Heat olive oil in a skillet over medium-high heat. Fry the coated chicken breasts for about 2 minutes on each side, just until golden brown. This step is to set the crust and is not meant to cook the chicken through.
- Make the Sauce Mixture. In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic, mixing well to meld the flavors together.
- Layer in the Slow Cooker. Spread half of the sauce mixture across the bottom of your slow cooker. Place the browned chicken breasts on top, then pour the remaining sauce over them. Optionally sprinkle with an extra teaspoon of Italian seasoning for enhanced aroma.
- Slow Cook. Cover and cook on low for 4 hours, allowing the chicken to become tender and fully cooked while absorbing the rich flavors of the sauce.
- Add Cheese. During the last 15 minutes of cooking, sprinkle shredded mozzarella cheese evenly over the chicken. Cover again, letting the cheese melt perfectly into a gooey topping.
- Serve. Serve the cheesy chicken parmesan over cooked spaghetti noodles. Garnish each plate with fresh parsley and basil just before serving for a fresh and vibrant finish.
Notes
- For best results, do not skip browning the chicken; it adds essential flavor and texture.
- You can use store-bought pasta sauce or homemade for a personalized touch.
- If you prefer less sauce, reduce quantities slightly but maintain garlic and seasoning levels for flavor.
- Leftovers keep well and taste great reheated.
- Use gluten-free breadcrumbs and pasta if needing a gluten-free version.
Nutrition
- Serving Size: 1 serving (with pasta)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: fifty three g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
