Crock-Pot Chicken Parmesan Perfection
This Crock-Pot Chicken Parmesan recipe transforms a classic dish into an easy, weeknight-friendly meal. Tender chicken simmers in a rich tomato sauce, topped with melted mozzarella for ultimate comfort food.
Equipment
- Crock-Pot (slow cooker)
- Meat Mallet or Rolling Pin
- Plastic Wrap
- Shallow Dish
- Large skillet
- Spatula or tongs
- Measuring cups and spoons
- Knife
- Cutting board
- Meat thermometer
- Baking sheet (optional)
- Broiler (optional)
Ingredients
- 4-6 boneless, skinless chicken breasts
- 2-3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- 1 tablespoon olive oil for searing, optional
- Fresh parsley, chopped for garnish
- Pinch of red pepper flakes optional
- 1 pound pasta spaghetti, penne, etc.
- 1 tablespoon butter or olive oil for pasta
Instructions
- Pound the chicken breasts to an even thickness of about ½ inch. Place each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin.
- In a shallow dish, combine salt, pepper, garlic powder, onion powder, dried oregano, dried basil, and a pinch of red pepper flakes (optional).
- Dredge each chicken breast in the seasoning mixture, ensuring both sides are well coated.
- Heat olive oil in a large skillet over medium-high heat (optional). Sear the seasoned chicken breasts for about 2-3 minutes per side, until lightly browned.
- Spread a thin layer of marinara sauce (about ½ cup) on the bottom of the Crock-Pot.
- Place the seared (or un-seared) chicken breasts in a single layer over the sauce. If they overlap slightly, that's okay.
- Pour the remaining marinara sauce over the chicken breasts, making sure they are well coated.
- Sprinkle with minced garlic, oregano, basil, and Parmesan cheese.
- Cover the Crock-Pot and cook on low for 4-6 hours, or until the chicken is cooked through. Check that the internal temperature of the chicken reaches 165°F (74°C).
- About 30 minutes before serving, sprinkle the shredded mozzarella cheese over the chicken and sauce.
- Melt the Cheese: Option 1: Replace the lid and continue cooking on low until the cheese is melted and bubbly, about 15-20 minutes. Option 2: Carefully transfer the chicken breasts to a baking sheet. Spoon the sauce and cheese over each breast. Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted and lightly browned. Watch closely to prevent burning!
- Cook pasta according to package directions. Drain, and toss with butter or olive oil.
- Garnish with fresh parsley and extra Parmesan cheese. Serve immediately over your favorite pasta, rice, or with garlic bread.
Notes
For best results, use high-quality marinara sauce and fresh garlic. Searing the chicken adds depth of flavor, but can be skipped if short on time. Don't overcook the chicken, as it can become dry. Adjust seasonings to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or bake until heated through. For a creamier sauce, stir in a dollop of ricotta cheese before adding the mozzarella.