Description
This Crockpot Chicken Parmesan is a comforting and easy-to-make Italian-American classic. Tender chicken breasts are breaded, lightly fried to crisp the coating, then slow-cooked in a rich combination of red pasta and tomato sauces infused with Italian seasoning and garlic. Topped with melted mozzarella and served over spaghetti, it’s a hands-off meal perfect for busy days.
Ingredients
Scale
Chicken and Coating
- 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 oil
Sauces
- 24 ounces red pasta sauce (your favorite)
- 15 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
Finishing Touches
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning (additional, for topping)
- 1 pound spaghetti noodles, cooked according to package directions
- Fresh parsley and basil for garnish
Instructions
- Season Chicken: Season both sides of the chicken breasts evenly with salt and black pepper to enhance flavor.
- Prepare Coating: Dredge each chicken breast first in all-purpose flour, then dip into beaten eggs, and finally coat thoroughly with a mixture of Italian-style breadcrumbs and grated Parmesan cheese, ensuring a crispy, cheesy crust.
- Brown Chicken: Heat the oil in a skillet over medium-high heat. Fry the coated chicken pieces for about 2 minutes per side until golden brown. This step crisps the coating but does not cook the chicken through.
- Mix Sauce: In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic, mixing well to blend the flavors.
- Layer in Slow Cooker: Spread half of the sauce mixture on the bottom of the slow cooker. Arrange the browned chicken breasts on top, then pour the remaining sauce over them. Optionally sprinkle a little extra Italian seasoning on top.
- Cook: Cover the slow cooker and cook on low for 4 hours until the chicken is tender and fully cooked through.
- Add Cheese: About 15 minutes before serving, sprinkle shredded mozzarella cheese evenly on top, cover again and allow it to melt, creating a gooey, cheesy layer.
- Serve: Serve the chicken parmesan hot over cooked spaghetti, garnished with fresh parsley and basil for a fresh, aromatic finish.
Notes
- Lightly frying the chicken before slow cooking helps maintain a crispy crust even after long cooking.
- You can substitute spaghetti with your favorite pasta like penne or fettuccine.
- If you prefer a thicker sauce, reduce the combined sauce slightly before mixing.
- For additional flavor, add red pepper flakes into the sauce mixture if you like a touch of heat.
- Make sure to cook the chicken fully in the slow cooker to ensure tenderness and safety.
Nutrition
- Serving Size: 1 serving (with spaghetti)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
