Description
A low-effort, slow-cooked Chicken Parmesan made in a Crockpot, featuring tender chicken in a flavorful marinara sauce topped with melted cheeses.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1½–1¾ lb total)
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 tsp Italian seasoning
- 1 cup plain breadcrumbs (optional for a light crust) or 2 tbsp olive oil if not breading
- 2 tbsp olive oil (for searing; optional)
- 3 cups marinara sauce (use a high-quality jar or homemade)
- 1 cup shredded part-skim mozzarella (plus extra for topping)
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried basil or 1 tbsp fresh chopped basil
- Fresh parsley, chopped, for garnish
- Optional: 1 tbsp balsamic vinegar or a pinch of red pepper flakes for depth
Instructions
- Season chicken with ¾ tsp salt, pepper, and Italian seasoning. If using breadcrumbs, press chicken into breadcrumbs to coat.
- Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear each breast 1–2 minutes per side until golden; transfer to Crockpot.
- Pour 1 cup marinara into the bottom of a 6-quart Crockpot. Place chicken on sauce and spoon remaining sauce on top. Add garlic and basil.
- Cook on Low for 6–7 hours or High for 3–4 hours. For best texture, avoid lifting the lid during the first half of cooking.
- Sprinkle mozzarella and Parmesan evenly over each breast 20 minutes before serving. Cover and cook until cheese melts. Verify internal temperature reaches 165°F (74°C). Garnish with parsley and serve.
Notes
For a crisper breadcrumb topping, consider broiling for a few minutes after cooking. Use a digital thermometer to ensure chicken is not overcooked.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg