Description
A comforting Crockpot Chicken Parmesan recipe featuring tender slow-cooked breaded chicken breasts smothered in rich tomato sauce and melted mozzarella, served over spaghetti for an easy family-friendly meal.
Ingredients
Scale
Chicken
- 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
- 1 teaspoon Italian seasoning (extra for sprinkling)
Cheese and Garnish
- 1 cup shredded mozzarella cheese
- Fresh parsley and basil for garnish
Pasta
- 1 pound spaghetti noodles, cooked according to package directions
Instructions
- Season the chicken: Sprinkle salt and black pepper evenly on both sides of each chicken breast to enhance flavor.
- Dredge the chicken: Coat each chicken breast first in all-purpose flour, then dip into beaten eggs, and finally cover with a mixture of Italian-style breadcrumbs combined with grated Parmesan cheese to create a crispy crust.
- Brown the chicken: Heat olive oil in a skillet over medium-high heat. Fry each chicken breast for about 2 minutes per side, just until golden brown. This step prepares the crust but does not cook the chicken through.
- Prepare the sauce: In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic, mixing well to blend the flavors.
- Assemble in the slow cooker: Spread half of the sauce evenly across the bottom of the crockpot. Arrange the browned chicken breasts on top, then pour the remaining sauce over them. Sprinkle a little extra Italian seasoning on top if desired for added flavor.
- Cook the chicken: Cover and set the slow cooker to low. Cook for 4 hours until the chicken is tender and fully cooked through.
- Add the cheese: During the last 15 minutes of cooking, sprinkle shredded mozzarella cheese on top of the chicken. Cover again and allow the cheese to melt into a delicious, gooey layer.
- Serve: Plate the cooked spaghetti noodles, top with the chicken Parmesan from the crockpot, and garnish with fresh parsley and basil before serving to add freshness and color.
Notes
- You can use gluten-free breadcrumbs to make this recipe gluten-free.
- To save time, use pre-minced garlic from a jar if fresh garlic is not available.
- Browning the chicken is optional but helps develop flavor and texture.
- Leftover chicken Parmesan can be stored in the refrigerator for up to 3 days.
- Feel free to add red pepper flakes to the sauce for a spicy kick.
Nutrition
- Serving Size: 1 serving (1 chicken breast with sauce and pasta)
- Calories: 620 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 140 mg
