Slow Cooker Chicken Parmesan has all the flavors of the traditional version with much less work. The secret is in a crispy crunchy topping that’s added at the end.
Chicken Parmesan in the slow cooker? You read that right! Instead of breading and pan frying the chicken, we’re letting the chicken and sauce cook hands off in the crockpot and finishing the dish with a crispy breadcrumb topping.
You will love this easy Slow Cooker Chicken Parmesan recipe with all that delicious flavor you’re used to.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Ingredients
For this recipe, I think it’s best to use chicken thighs. While boneless skinless chicken breasts may be the classic choice, and what I use for my Chicken Parmesan from Frozen recipe, the dark meat of the thighs works better for this slow cooker recipe.
If you really want to use chicken breasts, the basic recipe will be the same. Keep in mind that white chicken meat can get stringy and dry-seeming when over-cooked. I would cook on high for 1.5 – 2 hours (just until cooked through) rather than going the longer slower route.
Of course, we also need some tomato or marinara sauce, Italian seasoning and garlic powder, and both mozzarella and Parmesan cheeses. And like I mentioned, we’re going to add panko breadcrumbs at the end and quickly put it under the broiler to crisp up. You can also toast panko breadcrumbs in a skillet if you prefer.
Tips For Slow Cookers
Did you know that you shouldn’t take the lid off of your slow cooker when it’s cooking? Every time you lift up the lid to check on things, you need to add 20 to 30 minutes of time onto the total cooking time.
This is because slow cookers work by running at a low temperature. The heat accumulates because it is trapped inside by the lid and by the food and liquid inside. When you take the lid off you let out a lot of that heat and it takes time for the slow cooker to build it back up.
If you’re someone who really needs to keep tabs on what’s happening in the crockpot, you might want to think about getting one that has a probe thermometer so you can keep tabs on the temperature. Though I will admit, with this recipe it smells so good it’s hard to resist lifting the lid to peek.
Don’t have a slow cooker? Try Instant Pot Chicken Parmesan or Chicken Parmesan in the Air Fryer instead.
Making Slow Cooker Chicken Parmesan
To make this Chicken Parmesan, you put a bit of tomato sauce in the bottom of the slow cooker and top it with boneless skinless chicken thighs. Add some cheese and then more tomato sauce. Let it cook until the chicken is cooked through, 3-4 hours on high. Add a bit more cheese for the last few minutes before serving. Toast Panko breadcrumbs under the broiler for a few minutes.
To serve, scoop the cheesy tomato-y chicken onto plates and sprinkle with the crunchy breadcrumbs and some grated Parmesan cheese. It’s popular to serve over pasta, especially spaghetti noodles, and I’ve never had anyone complain when there’s Air Fryer Garlic Bread on the table too!
It has all the flavors of Chicken Parmesan with very little actual work. I think you and your family will love this meal.
Slow Cooker Chicken Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Slow Cooker
- Cuisine: Italian
DESCRIPTION
Chicken Parmesan done in the slow cooker has all the flavors of a traditional version with much less work. The secret is a crunchy Panko breadcrumb topping that you add before serving.
Ingredients
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- 1 (24 oz.) jar tomato sauce
- 1.75 lbs. boneless skinless chicken thighs (about 6-8 thighs)
- Salt and pepper
- 1 tsp. Italian seasoning
- 1 tsp. garlic powder
- 6 oz. part-skim mozzarella cheese, shredded (divided)
- 2 oz. Parmesan cheese, grated (divided)
- 1/2 cup Panko breadcrumbs
- 1 Tbsp. olive oil
Instructions
- In a medium bowl combine cornstarch and water until smooth. Add tomato sauce and stir to combine.
- Add enough of the sauce to just cover the bottom of the slow cooker. Keeping the chicken rolled up just as it is in its package, arrange it in the slow cooker over the tomato sauce in a single layer. Sprinkle lightly with salt and pepper along with the Italian seasoning and garlic powder. Top with half of the mozzarella cheese and half of the Parmesan cheese.
- Drizzle with remaining tomato sauce and cook until chicken is cook through, 3-4 hours on high, 6-8 hours on low.
- Once the chicken is cooked, preheat the broiler (you’re going to use it to quickly toast breadcrumbs to make a crunchy topping for your slow cooker chicken).
- Remove the lid from the slow cooker. Spoon off any fat that has accumulated at the top of the sauce. Discard. Sprinkle contents of slow cooker with remaining mozzarella. Put lid back on and cook just until cheese has melted.
- On a baking sheet combine the panko breadcrumbs, olive oil, and a pinch each of salt and pepper. Put under the broiler just until browned a bit, 2-3 minutes.
- Serve the chicken and sauce topped with the breadcrumbs and with the remaining Parmesan cheese.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This post originally appeared in September 2014 and was revised and republished in October 2023.
Would I be able to use chicken legs (drumsticks) instead of thighs?
Yes, they will cook just fine in the amount of time given. However, this makes a recipe that is a bit messy with cheese and sauce. The drumsticks will therefore be best eaten with knife and fork, and not handheld as drumsticks often are.
Can I use frozen thighs?
Kristin, only if you defrost them completely first.
This is seriously one delicious recipe. A favorite in our household. I serve over linguine and have French bread. SO GOOD, so easy. THANK YOU
Jessica, You’re welcome. I’m glad you like it so much. Thank you for letting me know!
I have been throwing mushrooms and italian diced tomatoes in with this recipe when I make it and it has turned out really well.
Eric, Thanks for letting me know. Great idea!
this looks like a very good receipe, but could chicken tenders be used instead?
Hi Shelley, I’m doubtful about using chicken tenders here. I find that white chicken meat gets pretty shreddy, tough and dry when cooked for a long time. If you have cooked chicken tenders in the slow cooker before and had results that you like, then you could give it at try since it would be similar. I’ll also tell you that what I’ve done when I’ve wanted to make this with chicken breasts is to do it in the oven. I put the chicken breasts (you would use the tenders) in a single layer in a large casserole dish or 13×9-inch cake pan. Season with salt and pepper and top with tomato sauce. Bake at 350F until chicken is cooked through (I’m thinking it would take longer than if you just had the chicken meat on a pan without sauce so around 25 minutes for the tenders, 35 for full boneless skinless breasts, 45 for bone-in breasts). Meanwhile get your bread crumb mixture ready. Put on the broiler. Add cheese on top of the chicken and tomato sauce and then top the cheese with the bread crumb mixture. Broil until crumbs are toasted and cheese has melted. If you try it, let me know how it turns out! Have a great day :)
I love chicken crockpot recipes. This one is sounds delicious and simple, which is perfect for me!! I’m pinning this so I can try soon. Thanks!
Most of my family will eat only white meat of chicken. If I use boneless breasts instead of thighs, do I need to adjust the recipe?
Great question. The basic recipe will be the same. You’ll just want to really keep an eye on the cooking time. White chicken meat can get stringy and dry-seeming when over-cooked. I would probably do it on high for 1.5 – 2 hours (just until cooked through) rather than going the longer slower route.
The other thing you could do is to do this as a casserole in the oven. A single layer of chicken breasts in sauce and cheese as described but with the final cheese layer included and with the seasoned (untoasted) breadcrumbs mixed with olive oil on top. Bake at 350F until chicken is cooked through and topping is browned, probably about 30-40 minutes.
Would love to see nutritional information for all recipes! Thanks – this looks very tasty.