Description
This Crockpot Chicken Parmesan recipe combines the crispy golden crust of fried chicken breasts with the convenience of slow cooking. Tender chicken is coated with Italian-seasoned breadcrumbs, lightly fried to create a crispy exterior, then slow-cooked in a flavorful blend of red pasta and tomato sauces infused with garlic and Italian herbs. Topped with melted mozzarella cheese and served over spaghetti, this dish delivers classic Italian flavors with effortless preparation.
Ingredients
Scale
Chicken and Coating
- 4 boneless & skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons oil (olive oil recommended)
Sauce
- 24 ounces your favorite red pasta sauce
- 15 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
Finish and Garnish
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning (additional, optional)
- 1 pound spaghetti noodles, cooked according to package directions
- Fresh parsley and basil for garnish
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper to enhance flavor.
- Prepare the coating: Place the flour in one shallow dish, beaten eggs in another, and in a third dish combine Italian-style breadcrumbs with grated Parmesan cheese. Dredge each chicken breast first in the flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb-Parmesan mixture.
- Fry the chicken: Heat olive oil in a skillet over medium-high heat. Fry the coated chicken breasts for about 2 minutes on each side just until golden brown. This step creates the crispy coating but does not fully cook the chicken.
- Mix the sauce: In a large bowl, combine the red pasta sauce, tomato sauce, Italian seasoning, and minced garlic, mixing well to integrate the flavors.
- Layer in the crockpot: Spread half of the sauce mixture evenly on the bottom of your slow cooker. Place the browned chicken breasts on top, then pour the remaining sauce over the chicken. Optionally sprinkle a little extra Italian seasoning over the top for enhanced herb flavor.
- Slow cook: Cover and cook on the low setting for 4 hours, until the chicken is tender and fully cooked through.
- Add cheese to finish: About 15 minutes before the end of cooking, sprinkle shredded mozzarella cheese over the chicken. Cover again and allow the cheese to melt into a gooey, delicious layer.
- Serve: Serve the chicken Parmesan hot over the cooked spaghetti noodles. Garnish with fresh parsley and basil right before serving for a burst of fresh color and flavor.
Notes
- Frying the chicken prior to slow cooking is essential to develop a crispy crust texture; skipping this step will result in a softer coating.
- You can substitute chicken thighs if preferred, just adjust cooking time accordingly.
- Leftover chicken Parmesan pairs well with garlic bread or a simple green salad.
- Using fresh herbs for garnish enhances presentation and flavor but is optional.
- For a lower-fat version, use reduced-fat cheese and less oil when frying.
Nutrition
- Serving Size: 1 chicken breast with sauce and 1/4 pound cooked spaghetti
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 140 mg
