Crock Pot Chicken Parmesan

This meal was almost to easy to throw together!  I LOVE Chicken Parmesan…but in the crock pot, I LOVE it even MORE!  I found this recipe over at Siggy Spice and My family kept raving about how much they liked this meal and I am sure yours will, too!  It has such a great flavor!  Both the chicken and the sauce are absolutely incredible!  Try it out and see for yourselves!


5.0 from 2 reviews
Crock Pot Chicken Parmesan
Recipe type: Dinner
  • 2-4 boneless, skinless chicken breasts
  • ½ cup Italian Seasoned Bread Crumbs
  • ¼ cup Parmesan Cheese
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • 1 Tablespoon olive oil
  • 1 egg, beaten
  • sliced or shredded mozzarella cheese
  • favorite jarred marinara sauce
  1. Spread the 1 tablespoon of olive oil into the bottom of your crockpot.
  2. In a small bowl, whisk the egg until beaten.
  3. Mix the bread crumbs, Parmesan cheese, pepper and salt together in a medium bowl.
  4. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with egg and bread crumb mixture.
  5. Place the chicken breast pieces in the bottom of the crockpot.
  6. Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
  7. Cover chicken and cheese with entire jar of marinara sauce.
  8. Close lid and cook on low for about 5 hours or until chicken is done.
  9. Serve with your favorite pasta.

(recipe from: Siggy Spice)

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    • Charlston

      Hi! i put mine without the cheese and sauce for an hour on high before putting the sauce in for the next 3 hours on low and my breading stayed super crispy

      • JB

        Thank you for the tip Charlston! I made this tonight and it was delicious. Not soggy at all! The only improvement I would make is perhaps seasoning the chicken a bit more. My family liked a little more salt and pepper. I’ll definitely make this again.

    • That’s what I thought the first time I made this. I learned to cook it quite a bit less time, make sure any fat on the chix is cut off prior to placing in crock pot and to add the mozz cheese afterwards. Even the first time I was surprises how yummy it was, hubby agreed.

  1. I am very interested in making this recipe – it looks and sounds great. But it sounds like the breadcrumbs will get soggy..can someone tell me if this is the case?

    • Yes they get soggy compared to regular non crock pot chix parm BUT it is really good on its own merit. If you are expecting normal non crock pot baked chix parm you will be disappointed but it you judge it on its own you I am pretty sure you will love it!

    • Callie

      Maybe try mixing Italian seasoning with panko bread crumbs and then follow the recipe? Panko is a pretty resilient bread crumb in my experience. I haven’t tried it, so I can’t say with 100% certainty it will work, but it wouldn’t hurt to try, right. :-)

  2. when u say marinara u mean actual marinara not spaghetti sauce???? could u use either????? whats a jar brand of marinara thats good you can pick up from walmart? thanks!

    • I used Kroger brand every time and it is delish – but one time I didn’t have any marinara on hand so used spaghetti sauce instead and neither hubby nor I could tell the difference,

  3. I made the recipe today – it is SO DELICIOUS and very easy! I am not an experienced cook in the least bit, and I thought this was really easy. If you're on the go-this is the dish for you.

  4. In the crock pot now… did it on low for 7 hours and the sauce started to burn (I was gone all day so I could not turn it off in time) I'm thinking 6 hours on low at the most… any one else have suggestions??

    • It means the kind you buy and sprinkle, but after making this many times I stopped using the parm cheese. I use the bread crumbs alone with spices and can’t tell the diff.

  5. In my experience, newer crockpots cook too high and too fast; even on low they burn anything I put in them. I have an older crockpot that is really ugly but always cooks my food low and slow to perfection! And to think I almost threw it out… See if you can find an old one at a garage sale or DI, the uglier the better, and I bet you're food will cook better.

  6. I just made this today for my brother, his fiance, and myself. It was great! :) And SO easy! Which is perfect for me since I'm a college student who needs to study in between doing everything… haha

  7. I tried this today – and it burned! But we had it on low for 8 hours (least amount of time we could get home to) and then it was on warm. Not sure what to do. :( Any suggestions?

    • Annie

      I have run into the same problem before trying to make it home on time. Now I use a timer (like for a lamp or Christmas tree). I set the timer to turn on 2 hours after I leave the house in the morning. Works great.

  8. I agree that the cooking length of 6-7 hours is too long. I turned my crock pot from low to warm just about 6 hours. The sauce was beginning to burn at the edges and the my bread crumbs were a little mushy. They breading practically fell off the chicken (which was thawed when I started). All that aside, it tasted great.

    • The first time I cooked it on low for 5 1/2 hours as we were gone but that way too long. The second time I took it out at four hours and it was very done, Every time after that I cook it on low for three hours and it is plenty done.

  9. I put mine in a Cuisinart CrockPot on high for 4 hrs. I have 3 hrs left. I can't wait to see how this is going to turn out. I just can't imagine how the breading stays on and it's not mushy. If this works I am going to be sooooooo happy. I have RA and have and will have to go through a series of surgerys. My husband who is band from the kitchen for life can accompany me on this one when the do my hand in 2 weeks! Thank you in advance. And I'll let you know how it turns out.

  10. Spaghetti sauce is perfectly fine, but I hope you use a good jarred or homemade one and not just plain-from-the-can sauce. I get Prego at Costco or Classico from Walmart/Target – even their store brand is pretty good.

    • It is very easy to figure out. Since I never seem to use the same amount of chicken I figure the calories for the whole pot each time and then go from there. I count 40 calories per ounce of Chicken breast (cooked weight), I use a conversion chart – easy to find on the Internet. Converts raw ounces to cooked ounces. Then figure the calories of the whole jar of marinara sauce from the back of the jar. Weigh your sliced mozz. cheese or measure in a measuring cup if you use shredded. Add calories of any other ingredients. I am an avid calorie counter so it is second nature to me.

  11. This was such and easy and delicious meal. I actually just realized I totally left the mozzarella cheese out! It was great anyway and I don't think that would have made a difference. Plus cut down on some calories :) Really though, rave reviews from the family!

  12. Coach Ryan

    Just made this tonight. Very easy to make- took maybe 10 minutes. 6-7 hours seemed a little too long as the edges were a little burnt. As many pointed out the outer crust wasn’t nice and crisp like Chicken Parmesan should be. Having said that, ten of us ate it and LOVED it! We’ll definately make it again.

  13. Hi Nikki! I just found your blog through Pinterest, and I love it! Your blog has a great look and feel to it. You are so adorable, too. You and Jennifer Love Hewitt could be sisters, it’s crazy. Anyway, I came to ask if it was okay that I post your image from this dish onto my new website. The picture I took just did not turn out looking good at all. Let me know if it’s a problem. This dish turned out fantastic, and made some good leftovers, too – check it out!

    Have a great day!

  14. Chicken parmigiana is maybe my most favorite meal ever. Definitely have to try this. Your ”linking up to these” doesnt work, fyi

  15. Susan Goodbar

    I love your recipes! I wish you had a “print” option. (am I just not seeing it?) I do print many of them, but have to do some cut and paste to do it.

  16. Carissa

    Hi! This sounds so yummy and chicken parm is one of my favorites! I’m not too familiar with the crockpot though… If I double the amount of chicken so I have 6-8 breast halves, what would the cook time be on low? What would it be on high? Also, if the chicken sits in layers in the pot rather than all on the bottom, will it make the breadcrumbs mushy on the top layer of pieces? Thanks!

  17. Jessica

    Just started this in the crockpot! I had to use frozen chicken breasts since I don’t have time to let them thaw, so I am crossing my fingers that it will still work! Thanks for sharing…

  18. Nichole

    I was going to make this tonight, and just realized its for the crockpot! :( could this be cooked in the oven? And how?

  19. christa

    Looks amazing, it’s been in the crock pot today since 1:00 so it will be ready for dinner, can’t wait! Thanks for sharing.

  20. This looks so good! I’m always looking for good crock pot recipes, but I never would have thought to try chicken Parmesan! Thanks for posting!

  21. Heather

    Just finished putting this in the crock pot. Oh my goodness this was so easy to make and looks great. Looking for something quick and easy this is the recipe for you. Can’t wait to dig in. Thank you for sharing it!!!

    • Kristen

      I made this tonight and it was tasty, but the bread crumb coating did get soggy/come off a little in the sauce. Still, my husband says it’s a keeper. The chicken breasts I bought turned out to be huge – about three-quarters of a pound each! – so I cut them in half crosswise so they’d be even-size pieces. I cooked on low for five hours and the ones on the outside were temping at 185 and 190 while the ones in the middle were temping at about 158, so I think I would check it after four and a half hours or so, serve the ones around the edges that are at a safe temp and let the ones in the center (I always make enough for leftovers) finish cooking while we eat so the ones on the outside don’t dry out. I served with Trader Joe’s Lemon Pappardelle, and the sauce and the lemon flavor of the pasta really went well together.

  22. Lisa Byrne

    I would like to make this for a party but I would have to triple it or more …. Do I need to add cooking time?

  23. Chelsea

    I’ve made this several times for me and my husband. It is delicious!! Definitely a favorite and will be a regular in our house :)

  24. Jeanne Wierman

    I love your website. I have already made 2 dishes from it and have many,many more I will be getting. They were so good and easy. I won’t need the recipe the next time I make them (crock pot chicken parmesan and chicken tortilla soup). Just wanted you to know how much I appreciate the time you have taken to develop this site and share.

  25. Made this tonight. Super easy to put together and easy to make nutritious. I, like someone else here, think newer Crock Pots cook faster. I found 5 hours on low + 2 hours on warm while it waited until we got home made my cutlets a bit on the dry side. I would totally go w/ just 4 hours next time. I don’t think the “crust” got soggy, but it was definitely not crusty or crunchy. I like that there’s no mess like there usually is w/ chicken parmesan, and this is LOTS faster. I will keep this in my back pocket for a weeknight meal, BUT I should say that this does not replace pan-fried & baked chicken parmesan. It’s still good though.

  26. Dori

    This was a huge hit with my family last week! They really hate the crockpot but it is so very convenient for me to provide healthy meals on our very busy weekday nights. Usually my husband says the CP meals are tasteless but he gave it a thumbs up. Even the kid from down the street stayed for dinner and gave it a thumbs up! THANKS!

  27. Sheila

    I made this for dinner tonight. I used the vodka pasta sauce, Sliced provolone and shredded mozzarella. This is the best crock pot recipe I have ever made! No lie!!

    • Jennifer

      I highly recommend making your own tomato sauce/marinara……so easy and WAY better then the jarred stuff. Giada DiLaurentis’s recipe for simple tomato sauce is a staple in our freezer, takes zero time to defrost and can be used in countless recipes.

  28. Jessica

    Made it for dinner tonight….was really good except the chicken was bland. The breading didn’t really stick to the chicken either. Will make some changes next time if I make it again.

    • Wondering if you covered the chicken pieces in the egg thoroughly enough. Perhaps your bread crumbs were not the right kind. It should stick just fine. I would experiment if I were you.

  29. Sassy

    Definitely gonna try this recipe. Just wondering if the Parmesan is fresh or the kind that comes in the green can. Anyone know??

  30. Heather

    I have this cooking now!!!! Can not wait!!!! I used crushed cheese croutons added some garlic salt and Italian seasoning to the crust, and used chunky Ravi tomato garlic and onion!!!!(:

    • Aisha

      I made this yesterday and my cheese was brown and had a burnt taste to it. It was still delicious, next time, I will throw the cheese in when I get home before I cook the noodles. Anyone else have this problem?

  31. Joe

    Hey Thank You for sharing this recipe! As a bachelor who works unusual hours, I really enjoy the ease of putting this all together AND having a hearty meal to enjoy. Keep up the great work! *big spaghetti sauce smile!*

    • I always make a crock pot full and freeze half of it for future. My husband can’t tell if it is freshly made or the frozen, thawed and microwave version. I do however, add fresh sliced mozzarella cheese after I remove it from the microwave, then I stick it back in for less than a minute. I heat up the sauce separately and spoon it over it as it makes it look more freshly made and mot microwaved. I always have pre-cooked spaghetti on hand so that part is easy, too.

  32. Hi there!

    So, my crock pot is a mini size, just wanted to see what anyone thought of cutting the chicken into smaller pieces, tossing them in the bread crumbs and then laying them in the pot? I didn’t know if I could lay whole pieces on top of each other. I think it would cook up the same, just smaller pieces, maybe put spaghetti on the plate and then the chicken pieces on top?

    • Nikki

      Well, I only had cutlets and no breasts …it’s in the crockpot now,,hahah so we’ll see how it goes…I’m sure it will befine…..I’mdebating right now if I should take it off early…

  33. Nicole Merrow

    I made this for my family and they absolutely LOVED it! Even my picky-est eater was scarfing it down! Thank you for such a great time saver for a working mom who wants to serve great meals! =)

  34. Steph W

    Thanks for posting this…I make this quite often and love how easy it is to put together. Though it doesn’t have the traditional presentation of a giant, well-dressed breast of breaded chicken, I have to say I prefer this method with pasta because the chicken almost falls apart (deliciously!) and makes it so easy to eat with pasta…everything just melds together so well!

  35. Wendy McCaw

    Well loved the sound of this dish, so it’s in my crockpot now for our dinner later. Being British we have never tried this before, so I will let you know how it goes.

  36. I have this exact recipe I found on the Internet somewhere over a year ago and I use it regularly. It is in my top five favorite meals for hubby and me. A couple tips I have learned from experience are: 1) save the cheese to add once you remove the chicken as it gets way too overcooked in the crock pot that long and is just so much better freshly melted (I put a microwave splatter dome over the plate to help it melt but you don’t have to – just add sauce on top of the cheese and that will melt it). 2) Even chicken breast has fat on it sometimes so make sure to cut away all excess fat as if you don’t them the sauce thins out from grease and makes the consistency inferior. 3) I cook a lot of spaghetti ahead of time and measure it by the 1 cup and freeze it in baggies, I do this with other pastas and rice also. Then on the days you plan to use this recipe just pull out a baggie of spaghetti for each person the night before and thaw in fridge. Two days is best, but even last minute microwave thawing works, too. This makes dinner a breeze as you don’t have to take the time to cook the pasta.

    • ….plus I forgot to mention I use sliced mozzarella cheese instead of shredded as I have never been very good at getting shredded cheese to stay where I want it, LOL

    • Diane A

      I am feeling ambitious and want to put together a bunch of different meals and freeze them for a quick meal prep during the week – have you ever tried freezing this then thawing before putting in the crockpot?

    • Well promised to leave feedback, it was awesome, the only thing different I did was used an entire jar of ragu chunk garden sauce, my 24 yr old who is a very picked eater complimented how good it was and make it again. Highly recommend everyone to try it, sooooo easy was cooking in less than ten minutes.

      • Lydia

        Made this for the first time today with the following modifications: trimmed all fat from the chicken and used italian seasoned panko crumbs. (Forgot to salt and pepper the chicken breasts and I feel like they probably needed it…) I have a Cuisinart slow cooker that has multi-settings. So experimented and used the “brown/saute” setting to brown them in a bit of grapeseed oil to make a crust prior to slow cooking them. I added a jar of Classico garlic/herb tomato sauce and a small jar of Classico her pizza sauce just to thicken the sauce a bit (since I wasn’t using/didn’t have any marinara.) I cooked on LOW for 3.5 hours then on warm for 3 hours and it was perfectly tender. I added the cheese on top at the end as others suggested. The flavor is great; but, my crust was still soggy and falling off some of the chicken breasts…so, all in all, the extra step of browning them was just an extra step which I will probably eliminate next time just to compare. Although, it still gave it great flavor just not the texture. Very easy and kid friendly for sure!

        • Michael J. King

          Making for the first time today too, don’t get to see my kids often, let alone get to cook for them, I also forgot the salt n pepper (opps). Hoping they like it…

  37. Michael J. King

    Don’t get to see my kids often, let alone cook for them, trying this recipe and hoping they like it…

  38. Hannah

    Tried this receipe today! Was very tasty! Will defiantly be cooking this again. Only cooked mine for 3 hours on low and last hour on high and chicken was cooked perfectly.

  39. Teresa Wingard

    Easy to prepare. Didn’t have bread crumbs so I used crushed ritz crackers with oregano, basil, garlic salt and parmesan cheese. I’ll add the sauce and cheese later as suggested by other reviews and cut the cooking time down also. Hoping the husband will like it!!

  40. Peta

    i only have rice bran oil and normal salt will it still taste ok and I have a can of tomatoes ? Would it work with all this

  41. Sarah

    I haven’t been feeling well and wasn’t planning on making anything “special” tonight, but I just found out we’re having dinner guests. I started to panic and take a mental inventory of the fridge and pantry, but quickly realized I have everything needed to make Crock Pot Chicken Parmesan! I’ve made it before and it was a hit with my picky husband and kids, so I know it’ll go over well with everybody. Now, instead of running to the store and worrying about dinner, I’ll have a delicious hot meal to serve everybody with almost no effort. THANK YOU!!!

  42. KT

    My husband and I LOVE this recipe! We make it pretty regularly! Thanks so much for sharing.
    One question: Have you used chicken tenderloins as opposed to chicken breasts, and if so, how has that changed the timing?
    Also wondering if you’ve tried expediting the cooking by putting it on high?

  43. Rose Hess

    How big of a jar of marinara sauce is to be used? Does it have to be kosher salt? Is the parmesan cheese fresh or from the jar?