Slow Cooker Chicken Parmesan

Your slow cooker can create a little magic with this easy Chicken Parmesan. It transforms a classic favorite into a no-fuss meal that welcomes you home. You only need 4 ingredients plus spices - so easy!

This chicken dinner is perfect for hectic weeknights. It's all about tossing in some chicken breasts, letting them swim in a savory marinara sauce, and finishing off with that golden, bubbling cheese on top. This easy dinner recipe is guaranteed to become a family favorite, making meal prep a breeze and leaving you more time for what truly matters.

Ingredients Needed

How to Make Chicken Parmesan in the Slow Cooker

This chicken Parmesan is the best kind of recipe – no searing step or anything. Just place the chicken breasts in the bottom of the slow cooker insert. Then sprinkle a mixture of spices (garlic powder and Italian seasoning) over the top of each one.

Add another layer of flavor with grated Parmesan cheese over each breast.

Then pour in a jar of marinara sauce. I use Rao’s – it’s my favorite – but feel free to use whatever brand you prefer. I recommend at least a 24-ounce size jar so you have plenty of sauce when you’re done!

Cover the crock pot and cook on low for 3½ hours. Check the internal temperature of the largest chicken breast with a meat thermometer to ensure it is at least 165F. If not, cover and cook for another 30 minutes. (It’s always done without the extra 30 minutes for me, but your slow cooker might cook differently, so it’s best to check.)

At this point your chicken needs more cheese! Layer a slice of mozzarella on each chicken breast.

Cover the pot and let the cheese melt for at least 10 minutes. (This is a great time to cook up some pasta.) You can turn the slow cooker heat to “keep warm” if you have that option, since the cheese will basically melt from the existing heat in the pot.

Serving Suggestions

Pairing this chicken Parmesan with spaghetti is the classic choice. You want that delicious sauce to coat every strand of noodle! Other shapes work as well – I love radiatore noodles for all the ruffly edges and grooves to trap the sauce. 😋

Of course, I always try for balance on my plate (and a chance to sneak in some veggies), so I add a simple side salad to round out the meal. It helps to serve as a palate cleanser and adds a punch of color to my plate. Sometimes I serve a green vegetable, like steamed broccoli, which is another nice contrast.

And for a special treat: garlic bread. That golden, buttery, garlic-infused crust provides the perfect scoop for any marinara sauce leftovers.

If you want to mix things up a little more, you can use this chicken to make chicken Parmesan subs. You'll have all the cheesy saucy deliciousness in every bite!

Substitutions and Variations

This recipe uses chicken breasts, but if you prefer you can make it with boneless skinless chicken thighs or even chicken tenderloins. The cooking times will be different, so be sure to keep a close watch and use a meat thermometer to verify when the meat is cooked through. Your chicken should always be at least 165F to be considered done.

Storage

Store any leftovers in an airtight container in the fridge for a couple days. If you need to store longer than that, pop the container in the freezer for up to 3 months.

When you’re ready to enjoy it again, thaw the chicken Parmesan overnight in the fridge before re-warming in the oven or microwave.