Updated: January, 2020
Easy Crock-Pot Chicken Parmesan will be your new go-to weekday dinner recipe! Basic ingredients with a delicious result.
It's hot. You're going to hear that a million times this summer, especially here in Texas where it's been brushing 100 degrees since mid-May.
If you don't want to heat up the kitchen, the go-to, of course, is the trusty Crock-Pot.
This Crock-Pot Chicken Parmesan is from a cookbook (The Family Table Slow Cooker by Dominique DeVito) that's totally devoted to slow cooking.
I like this recipe because instead of breading the chicken, it calls for herbs and cheese for a coating.
And don't forget the tangy marinara and loads of cheese!
I have two crock-pots - one from the late seventies and a nice big new one from a couple of years ago. Each has its functions - the new one is better for cooking sizeable meat cuts.
This Crock-Pot Chicken Parmesan is best suited for the big new one with the lift out dish so that the chicken breasts aren't squished on top of each other.
I went fairly closely by the recipe, except that it calls for 1 ½ cups of marinara and I used 3 cups. I want enough extra sauce to cover a side of pasta and there wouldn't have been enough with the original amount. Next time I'll add even a half-cup more.
I also use less mozzarella because it would've been smothered with it and not in a good way. You can take a look and revise accordingly to your tastes.
The chicken cooks in a lot less time than called for. It was set on low for 4 hours and was done (recipe calls for 6 hours).
The chicken shreds nicely. We ended up with a little more of a Italian shredded chicken ragu, but the flavor combinations are very good and the mozzarella is gooey and plentiful.
The Family Table Slow Cooker has beautiful photos and inventive recipes. I'll probably try a few more, but I'm skeptical that some of them will work in a slow cooker (Escargot "Magnifique"?).
If you try recipes from the book, including this Parmesan, be sure and watch the cook times.
Update: The leftovers are delicious! Shredded all the chicken, added some more marinara and mixed it all with pasta. People at work are jealous.
Crock-Pot Chicken Parmesan
An easy, no-fuss way to make Chicken Parmesan. Adapted from The Family Table Slow Cooker.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon Italian seasoning mix
- ½ C Parmesan cheese, grated
- 3 C prepared marinara sauce (your favorite)
- 6 oz mozzarella cheese, shredded
Instructions
- Lay the chicken breasts in the slow cooker. Mix the garlic powder, salt, pepper, and Italian seasoning mix together in a small bowl. Sprinkle the mixture evenly over the chicken breasts, patting lightly so it will stick to the chicken.
- Sprinkle the Parmesan cheese evenly over the chicken, then pour the marinara sauce on top, covering the tops and sides of the chicken.
- Cover and cook on low, checking after 3 ½ hours. (Or cook on high, checking after 1 ½ hrs.)
- Uncover and sprinkle the mozzarella evenly over the chicken. Cover and cook on low for about 15 more minutes, until cheese is completely melted.
Notes
Tips and Stuff:
Changes I made to the original recipe: original called for 1 tsp. of salt - I lowered it to ½ teaspoon because the marinara is salty enough.
I increased the marinara amount from 1 ½ cups to 3 cups so we would have sauce for the pasta on the side. Highly recommend this; otherwise, you won't have much sauce.
Lowered the mozzarella to 6 oz. from 8 oz. It was more than plenty.
Lowered "low" cook time to 4 hours from the original 6. It definitely would have been dry and overcooked at 6 hours.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 482Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 149mgSodium: 1716mgCarbohydrates: 19gFiber: 4gSugar: 10gProtein: 53g
Nutrition Values are Approximate
Great recipe, thanks for sharing! I made this a KETO recipe, which only eliminates the pasta, & added a side salad instead!
So glad it worked for your KETO lifestyle. I think it's a versatile recipe!
I mixed the spices and Parmesan with 1.5 cups of bread crumbs, and added an extra 14 oz of sauce so we could still have with pasta. It was really good, I'll definitely make again.
I'm with you on the extra sauce, Valerie! Thanks for commenting.
Can I use thin chicken cutlets? If so , how long to cook ?
Hi Katie! If you use thin chicken cutlets, you won't want to cook them very long at all. I would put them on low and check after one hour (chicken should be up to 165°). They cook quickly.
My husband wants me to use spaghetti sauce instead of Marina sauce,will it be the same ?
Yes ma'am, that'll work. I always use our favorite jarred sauce - Victoria's.
If using frozen chicken breasts how long should the cook time in the crock of be adjusted to?
Hi Kelli - I would cook them on low for an hour, then turn up to high for another 2 1/2 hours. Then check the internal temperature (should be 165°). Or you could cook on low for 4-5 hours, checking at 4 hours.
Can I use chicken tenders? If so wonder how long I’ll cook it for
Do you shred the chicken before or after the mozzarella is added and you cook it a bit more?
Hi Nancy! We sometimes have the chicken whole, then sometimes after finishing the cooking (after the mozzarella is added), we shred the chicken.
This was very good. I cooked it more like 5 hours on low. The chicken breasts retained their shape. I shredded after serving on the plate. The chicken was a little on the dry side but it was a nice texture contrast. The mozzarella on top makes it; without that, it’s missing something.
Because it's hard to judge doneness in a crockpot, I've learned to use my digital thermometer and remove them when the center is 160 to 165°. They cook a little more when you remove them and that keeps more of the moisture in.
Hi. Is the Italian Seasoning Mix the one in the packets (dressing) or the jar?
Hi Scott - it's the jarred Italian seasoning.
Like italian dressing?
No, actually it's the jarred dried Italian-seasoning herbs.
Is the Parmesan cheese fresh or the one in the green can?
Donna, it's the fresh Parmesan.
Great recipe used chicken thighs very tender! Husband loved it also will make again!
That's a good idea, Cheryl. Chicken thighs have less of a chance to dry out! Glad you all liked it!
Great idea! Ty for sharing that. I never would have thought about that. I'll try it next time
Confusing! The recipe calls for grated Parmesan which is in the green plastic can, but the fresh is shredded! I’m assuming you use the shredded!
Hi Sue, I always have a block of fresh Parmesan (from a local Italian store near me) and grate it on my grater. Packaged pre-shredded would work, too, if you like (saves time, too!).
Can I add Bell peppers to this?
My chicken got done after 2 hrs in the sauce. I double checked with a meat thermometer. Probably depends on size of chicken breast? All said, the flavor was amazing!
You can grate fresh parmesan cheese.
Can I use chicken thighs in this recipe?
Hi Tina! Yes, you can, but you'll need to add a little cooking time as thighs are more dense than chicken breasts. Use a thermometer if you have one and make sure the chicken is around 165° when you take it out.
What foods did you serve on the side with this?
Hi Skyler! We're broccoli people, so usually broccoli and a small portion of spaghetti or linguini (that's why I add more sauce - to go on the pasta). Oh, and don't forget the garlic bread. 🙂
Hi there! How long for chicken on high? I saw you said check after an hour. Is that how long it would take? Thank you 🙂 this sounds so yummy!
Hi Tricia, yes on high for about 1 1/2 hour in my slow cooker.
If chicken breast frozen how long cook time would you recommend ?
Hi Melissa! If the chicken breast is frozen, be sure and cook on low. I'd start checking it at 3 hours and use a thermometer to check the internal temp of the chicken. It needs to cook to 165°. It will probably take about 1/2 hour longer.
Made it with my trusty old crockpot. Perfect after 4 hours!!! Thank you for sharing ❤️
So glad you enjoyed it! I LOVE my old crockpot, even when one of the feet broke off...
I've found that to be true too. Kind of a different between a slow cooker and the good old crockpot!
I discovered that compared to my older, smaller (1988) crockpot, the newer ones cook hotter and always overcook (and sometimes scorch) foods. So I got rid of my newer large crockpot & found a large older one at a thrift store. Now the cook time on recipes works again.
It’s too bad they changed the heating elements on the new ones so they can’t cook low & slow.
Can this be frozen?
I haven't frozen it, but I would think yes, it could be.