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Crock-Pot Chicken Parmesan

Crock-Pot chicken parmesan cooks in marinara until tender, then gets topped with melted mozzarella and crisp, golden panko. The toasted Parmesan topping adds a crunchy finish to this slow cooker dinner.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 jar (24 oz) marinara sauce
  • 2 lb chicken breasts boneless, skinless, thawed
  • 1 tsp Italian seasoning
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 1.5 cup mozzarella shredded, low-moisture
For the topping
  • 2 tbsp olive oil
  • 0.5 cup panko breadcrumbs
  • 0.25 tsp garlic powder
  • 0.25 cup Parmesan cheese finely grated

Equipment

  • 1 4- to 6-quart slow cooker
  • 1 Skillet

Method
 

Cook the chicken
  1. Pour the marinara into a 4- to 6-quart slow cooker.
  2. Arrange the chicken in the sauce.
  3. Season the chicken with the Italian seasoning, salt, and pepper.
  4. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the thickest part of each breast reaches 165°F.
  5. Sprinkle the mozzarella over the chicken.
  6. Cover and cook on the current setting for 20 to 30 minutes, until the cheese is melted.
Make the topping
  1. While the cheese melts, heat the olive oil in a skillet over medium heat.
  2. Add the panko and garlic powder and cook, stirring often, for 3 to 5 minutes until golden.
  3. Remove from the heat and stir in the Parmesan.
Serve
  1. Spoon the chicken and sauce onto plates.
  2. Sprinkle with the toasted topping.

Notes

For the juiciest chicken, check that the thickest part of each breast reaches 165°F. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Use gluten-free panko for a gluten-free swap.