Slow Cooker Chicken Parmesan

We had an italian night over at our house last night.  And one bite of this and it was an instant favorite!  I love chicken parmesan but hate all of the hassle of making it.  This chicken parmesan recipe was so EASY to throw together and it tasted amazing!  
The breading on it was so delicious and the chicken just shredded apart because it was cooked perfectly.  I swear that everything is always better in a crockpot.  I also served garlic parmesan pull-apart bread as a side.  This meal was a winner!
4.3 from 6 reviews
Slow Cooker Chicken Parmesan
Prep time
Cook time
Total time
Am easy and delicious meal way to make chicken parmesan that is cooked to perfection in your slow cooker! Rating: 5 stars
Serves: 4
  • 2-4 boneless, skinless chicken breast halves
  • ½ cup Italian Seasoned Bread Crumbs
  • ¼ cup Parmesan Cheese
  • ¼ t black pepper
  • ¼ t kosher salt
  • 1 TBSP olive oil
  • 1 egg, beaten
  • sliced or shredded mozzarella cheese
  • favorite jarred marinara sauce
  1. Spread the 1 TBSP of olive oil into the bottom of your crockpot.
  2. Beat the egg with a fork in a separate bowl.
  3. Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
  4. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
  5. Place the chicken breast pieces in the bottom of the crockpot.
  6. Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
  7. Cover chicken and cheese with entire jar of marinara sauce.
  8. Close lid and cook on low for 6-7 hours or high for 3-4.
  9. Serve with your favorite pasta.
Recipe Adapted from Chef In Training

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. We love parmesan chicken, too. You’ve got some great recipes on here! You should stop by sometimes and link up to my Must Try Monday party each week. I’d love to have you. Stopping by to thank you for joining in on the Bloglovin’ Blog Hop!

  2. This will be dinner tonight!! Will you try making more “skinny” meals??? Everything you have that we have tried is AMAZING!!

      1. So, I think the issue would be the size of your crockpot. If your chicken doesn’t fit in one layer on the bottom of the pot (or close to it) and you can’t cover that layer with cheese then it is going to simply steep in the sauce the entire time and not give the breading time to firm up.

        1. Lise Batty..A basic understanding of the english language( how to spell) and recipe following skills would have gotten you great results. ( just like everyone else who has made it). this is killer recipe not deserving of this misinformed one star rating.

          1. I followed this recipe to a T (and have a basic understanding of the English language) and mine still came out very soggy. Maybe it has to do with the crock pot instead of the recipe? It might help to see photos of others’ results.

    1. Yes! I have had to use frozen before. Just increase the cooking time a little and make sure they are completely cooked throughout! 🙂

  3. Nice easy recipe to convert to Gluten free. Looking forward to trying it. It will go wonderfully with gluten free garlic breadsticks.

  4. Manga Bene!! Thank you for this delicious recipe! 5 stars! Even our teens, who have sophisticated and discriminating tastes, raved about this dish! They couldn’t believe it was a “blog recipe” and cooked in a crockpot.
    We followed the directions using 6 smaller-sized chicken breasts, being careful to layer them snugged together pretty tightly in a single layer in the bottom of our oval crockpot. We covered the chicken with a little over a cup of fresh mozzarella (that was all we had left) topped with a few torn slices of provolone and a dusting of fresh grated Parmesan. Topped it all with a jar of our favorite marinara, Barilla, set it on high and 4 hours later it yielded the most tender, juicy, delicious chicken. Only 20 minutes to get it in the crockpot and what a marvelously satisfying result! Perfect for a great meal on a busy activity night! Happy family and Happy mom! Thank you so much for sharing!!

  5. I made this with 2 chicken breasts and put it on for four hours found it to be too long a cooking time, the chicken breasts were very dry when I make it next time I will only cook it for 2 hours on low, and also I didn’t have Italian seasoned bread crumbs I just added 1/4 cup of Italian seasoning and it tasted ok.

  6. Thanks for these crockpot meals, they certainly make working and putting a meal on the table easier. You have some very nice recipes which will be used on a regular basis.

  7. I have to say, I was skeptical about this slow cooking Chicken Parm idea, but I made it today and it was amazing…I layered the chicken and cheese and only used enough sauce to cover each piece (8) of chicken and everyone loved it! Thanks for the wonderful idea! Cooked mine on low for 6 hrs. and It was perfect.

    1. I was thinking about doing this. So still bread the chicken and then layer it with cheese and sauce and then stack them up like that? I was worried they would all stick together

  8. Thank you for your recipe! This has become a family favorite. We devour this and I want more for leftovers! 🙂 Does cooking time vary if I want to double or triple this recipe? Will the chicken still cook properly?

  9. Is there a way to make enough for a family of 6 without it being soggy? I would have to layer the chicken my crock pot isn’t on the bigger side. Maybe layer with foil?

  10. Two stars.Tried it last night, it was kind of a disaster. Taste was okay but it was a soggy mess. I even put less marinara sauce cause i was concerned itd turn out soggy and yeah it did. Not trying this again.

  11. Also, Parmesan is always capitalized. Proofreading is very important with recipes because otherwise the reader gets nervous that the directions and measurements might not be correct.

  12. I appreciate the comments and wonder if not adding the sauce until serving chicken would help with the soggy problem some people experienced.

    This is how I would make it if using the oven.

    I am also assuming based on #of chicken breasts to use that the jar of marinara would be approximately 15 oz.

    Even though I have been cooking for many years, I am more comfortable when specific amounts of all ingredients are shown.

    I do plan to try this recipe and hope for the best.

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