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Slow Cooker Healthier Chicken Curry
**Slow Cooker Chicken Parmesan

Slow Cooker Chicken Parmesan

  • Cooking Time:

    7 hours
  • Servings:



4 bone­less, skin­less chick­en breasts
1/2 cup Ital­ian bread crumbs
1/4 cup parme­san cheese
1/2 tsp Ital­ian Sea­son­ing
1/4 tsp black pep­per
1/4 tsp kosher salt
1 T olive oil
1 egg
sliced moz­zarel­la cheese (can also use shred­ded)
Spaghet­ti sauce (26 oz or more)
canned or fresh mush­rooms, sliced

Slow Cook­er Chick­en Parme­san is one of my favorite “health­i­er” Ital­ian dish­es.  Carb-con­cious crock­ers can omit the bread crumbs and instead just dredge through the herbs & cheese.  If you do this, though, be sure to increase the amount of herbs and cheese accord­ing­ly.
NOTE: To pre­vent the bread crumbs on bot­tom of the chick­en from get­ting sog­gy, use an insert like this one.

  1. Pour olive oil into the bot­tom of a slow cook­er and coat the bot­tom well using a paper tow­el.
  2. Beat the egg in a medi­um bowl.
  3. Com­bine bread crumbs, sea­son­ings and the parme­san cheese and place in a shal­low dish.
  4. Dip the chick­en into the egg and then light­ly dredge into the bread crumb mix to coat both sides.
  5. Place the chick­en in the bot­tom of the slow cook­er.
  6. Place one slice of cheese on each chick­en breast.
  7. Com­bine pas­ta sauce and mush­rooms the pour over top of the chick­en breast pieces.
  8. Cov­er. Cook on Low for 7 hours (8 hours if you are using frozen chick­en)
  9. Serve with angel hair pas­ta and crusty french bread.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Crock Pot Chicken Parmesan


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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merry walton
merry walton

just heard about you on real mil­wau­kee and decid­ed to look you up. my daug. & I were just dis­cussing how to cut cookin time in the evening as she works late & her son has prac­tice. i will definet­ly be tellin her about your site. thanks she’s goin to love it.


Sounds Yum­my and looks real­ly good but man o’man the sodi­um con­tent is out­ra­geous :/

Sue Fenimore
Sue Fenimore

I hope your nutri­tion infor­ma­tion is for all four serv­ings, not for one serv­ing as stat­ed. 16,000 mg of sodi­um??? Even divid­ed by 4, that’s a heck of a lot. Over 900 calo­ries??? Please give the amount per serv­ing. Thanks.


What did you use to cal­cu­late the Nutri­tion infor­ma­tion? how many serv­ings is this set for?

Deb Moll
Deb Moll

Look­ing at the nutri­tion facts that accom­pa­ny the Chick­en Parm recipe; num­bers look real­ly high and would like ver­i­fi­ca­tion that they are cal­cu­lat­ed for the entire recipe rather than serv­ing size?

Irish Lass
Irish Lass

Sub­sti­tute egg­plant and you have egg­plant parme­san


I am look­ing to make this and want­ed to make sure of some­thing. Does the bread­ed chick­en become crispy?


I just want to know if I can cook this on high for a short­er time? Thank you. I love your site!!!


I real­ly appre­ci­ate you shar­ing your recipes! How­ev­er, I was skep­ti­cal about this recipe.…chick parm is sup­posed to be some­what crispy. Your pic­ture makes the chick­en look a bit crispy. My results were what I expect­ed. 🙁 I fol­lowed the directions.…mostly, I did add addi­tion­al sea­son­ing to the chick­en, the beat­en egg, and the bread­crumb mix­ture. I did use fresh mush­rooms. How­ev­er, my chick­en was a dry (almost shred­ded) sog­gy mess. It did taste real­ly good, but I’m guess­ing I either did some­thing wrong, or the out­side of the chick­en nev­er gets even some­what crispy. Please under­stand, I’m total­ly NOT… Read more »

Marjorie Sharick
Marjorie Sharick

Love your site! One ques­tion when I tapped “like this one” I was sent to “about:blank”.
NOTE: To pre­vent the bread crumbs on bot­tom of the chick­en from get­ting sog­gy, use an “insert like this one.”
I real­ly hate sog­gy any­thing and I’m inter­est­ed in what the insert you were talk­ing about is.

mary meadows

What kind of insert are you talk­ing about using to keep the bread crumbs from get­ting sog­gy?


Hi! What is the amount of time to cook it on the high set­ting?


Just made this for din­ner. Absolute­ly LOVED it! So easy and so deli­cious. I am about to trawl your web­site for some­thing for tomor­row!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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