It doesn’t get much easier than this Slow Cooker Chicken Parmesan recipe! A few shortcuts make this classic recipe perfect for the crockpot. What you’ll end up with is a delicious recipe perfect for any busy night. We're talking seasoned juicy chicken topped in a flavorful red sauce and melty mozzarella cheese.
4servings
Prep Time 10 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours10 minutesminutes
Ingredients
6ouncessliced mushrooms
1medium onionsliced
2Tablespoonsolive oil
4boneless skinless chicken breasts
Salt and black pepperto taste
2cupsof your favorite marinara sauce or spaghetti sauce
1teaspoondried Italian seasoning
2bay leaves
½Cupmozzarella cheeseshredded
¼Cupparmesan cheeseshredded
Fresh basil for garnishoptional
For serving
Cooked Spaghetti or Pennegluten free pasta, or zucchini noodles
Instructions
Spray the inside of the slow cooker generously with cooking spray.
Add the sliced onions and mushrooms to the bottom of the pot.
Add the olive oil to a large skillet and apply medium heat.
Add the chicken breasts, seasoned with salt and pepper.
After about 3 minutes on each side (when browned all sides), add the chicken breasts to the slow cooker, on top of the mushrooms.
Pour the pasta sauce all over the chicken breasts, evenly.
Add the bay leaves and sprinkle with basil and oregano.
Cover and cook on low for 6-7 hours or high for 3-4 hours. The internal temperature of the chicken should be at least 165°F when checked with a meat thermometer.
After cooking time is over sprinkle the cheese evenly on top of the chicken breasts and allow to sit in the slow cooker for 10 minutes, without the lid, until the cheese melts.
Serve on a bed of spaghetti, garnished with fresh basil.
Notes: If you don’t have Italian seasoning, you can substitute ½ teaspoon of dried basil and ½ teaspoon dried oregano.
Notes
Notes: If you don’t have Italian seasoning, you can substitute ½ teaspoon of dried basil and ½ teaspoon dried oregano.