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Slow-Cooker Chicken Parmesan

s my love making this satisfying dish--it's easy and elegant, and the slow cooker minimizes my time in the kitchen. I make this during football season, too. For game days, I skip the pasta and serve the chicken on submarine rolls with a bit of the sauce and some chopped lettuce. You could also cut the chicken breasts in half and make sliders. —Bonnie Hawkins, Elkhorn, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    4 servings


  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • 4 (6 ounces each ) boneless skinless chicken breast halves
  • 1 jar (24 ounces) marinara sauce
  • 4 slices part-skim mozzarella cheese
  • Hot cooked pasta, optional


  • In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere.
  • Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

Test Kitchen tips
  • Serve alongside sauteed broccoli rabe or a fresh green salad.
  • Top with fresh basil before serving.
  • Nutrition Facts
    1 serving: 475 calories, 17g fat (7g saturated fat), 171mg cholesterol, 1689mg sodium, 27g carbohydrate (11g sugars, 4g fiber), 50g protein.


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    Average Rating:
    • barbara
      Oct 9, 2020

      Very good and certainly easy. I'd add more Italian Spice.

    • Danielle
      Oct 3, 2020

      The recipe was great! Will definitely be making this again!

    • judymae5196
      Sep 24, 2020

      always quick fry the breaded chicken ,( or cook in the oven), before adding the sauce, Drain and put in crock pot. This way the breading seems to stay on better.

    • Grammy Debbie
      Aug 26, 2020

      Excellent! I had parmesan Panko breadcrumbs so I skipped adding parmesan to the bread crumbs. I also had two large, thick chicken breasts, so I sliced them in two, horizontally, to make thinner pieces and then cut each slice in half so I had eight pieces of chicken in the crockpot. I will definitely be making this recipe again. \

    • foleyd
      Aug 2, 2020

      Good taste, but much of the coating fell off and mixed with the sauce

    • NH-rescue
      Jul 25, 2020

      This recipe smelled great while cooking all afternoon. It was the easiest chicken parmesan I've ever made - the slow-cooker did all the work! We used shredded mozzarella instead of slices, but it didn't seem to make any difference. It tasted delicious served with a hearty bread and a salad.

    • Nina
      May 19, 2020

      can recipe cooking time be the same if using an instant pot?

    • AllisonO
      May 11, 2020

      Absolutely fantastic! My first time making chicken parm and it couldn't have been easier! The only change I made was to convert this to a sheet pan oven meal, putting the sauce and cheese on during the last 15 minutes of baking. I will be attempting this in the slow cooker soon and my only change then may be to decrease the amount of pepper.

    • BZB1
      Apr 24, 2020

      Made this with my own marinara sauce and it was perfect.

    • stutz59
      Mar 24, 2020

      My family loved every bite of this recipe. This one will be made several times a month in my home.