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Easy Crockpot Chicken Parmesan simmers to perfection in a slow cooker, creating a simple and delicious weeknight meal.

Crockpot Chicken Parm Perfection

Enjoy restaurant-quality chicken parmesan with minimal effort using this easy crockpot recipe. Tender chicken breasts are slow-cooked in a rich marinara sauce, then topped with melted mozzarella and parmesan for a comforting and flavorful meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 24 oz jar of your favorite marinara sauce
  • 8 oz shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil optional, for searing
  • Fresh basil, for garnish optional
  • 1 lb pasta spaghetti, penne, linguine), cooked according to package directions (for serving

Equipment

  • Crockpot (Slow Cooker)
  • Large skillet (optional, for searing)
  • Tongs (optional, for searing)
  • Measuring spoons
  • Measuring cups
  • Fork
  • Knife
  • Cutting board

Method
 

  1. Lightly grease the bottom of your crockpot to prevent sticking.
  2. If searing the chicken, heat olive oil in a large skillet over medium-high heat. Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper. Sear for 2-3 minutes per side, until lightly browned. Place the chicken breasts in the greased crockpot in a single layer.
  3. If not searing, simply place the chicken breasts in the greased crockpot in a single layer, after seasoning with Italian seasoning, garlic powder, salt, and pepper.
  4. Pour the entire jar of marinara sauce over the chicken breasts, making sure they are fully coated.
  5. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be easily shreddable with a fork when it’s done.
  6. Once the chicken is cooked, carefully shred it with two forks directly in the crockpot. Stir the shredded chicken into the marinara sauce.
  7. Top the shredded chicken with the mozzarella cheese and Parmesan cheese.
  8. Cover the crockpot again and cook on high for another 15-30 minutes, or until the cheese is melted and bubbly. Keep a close eye on it to prevent burning.
  9. Garnish with fresh basil, if desired.
  10. Serve over your favorite cooked pasta (spaghetti, penne, or linguine), or enjoy it as a sandwich on toasted rolls. It's also fantastic served with a side salad.

Notes

For a spicier dish, add a pinch of red pepper flakes to the marinara sauce. Fresh oregano or thyme can also be incorporated into the sauce for a more complex flavor. To prevent the chicken from drying out, especially when cooking on high, add a 1/4 cup of chicken broth to the crockpot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through or bake in a preheated oven at 350°F (175°C) until warmed.