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Crock Pot Chicken Parmesan

Crock pot chicken parmesan cooks in marinara in a slow cooker until tender, then gets topped with melted mozzarella and Parmesan. Golden toasted panko adds a crisp contrast to the saucy chicken.
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Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 jar (24 oz) marinara sauce
  • 2 lb chicken breasts boneless, skinless; 4 medium breasts; thawed
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
For the crispy topping
  • 1 tbsp olive oil
  • 1 cup panko breadcrumbs plain

Equipment

  • 1 6-quart slow cooker
  • 1 10-inch skillet

Method
 

Cook the chicken
  1. Spread 1 cup marinara sauce in the bottom of a 6-quart slow cooker.
  2. Arrange the chicken over the sauce.
  3. Season the chicken with Italian seasoning, salt, and pepper.
  4. Pour the remaining sauce over the chicken.
  5. 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.
  6. Sprinkle the mozzarella and Parmesan over the chicken.
  7. Cover and cook for 10 to 15 minutes, until the cheese is melted.
Make and serve the crispy topping
  1. While the cheese melts, heat the olive oil in a 10-inch skillet over medium heat.
  2. Add the panko.
  3. Cook for 3 to 5 minutes, stirring often, until golden brown.
  4. Serve the chicken with the sauce and sprinkle the toasted panko over each portion.

Notes

For the crispest topping, keep the toasted panko separate until serving. Refrigerate leftovers for 3 to 4 days; freezer: yes. For a gluten-free option, use gluten-free panko.