How to make slow-cooker chicken Parmesan

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As much as we all love the slow cooker, some dishes simply can't be cooked in there, right? For example, perhaps something like chicken Parmesan, which needs to be broiled to get a crispy coating and melt the cheese? Wrong, and the recipe below proves it.
Not only will this slow-cooker chicken Parmesan recipe give you beautifully crispy chicken, but it will also cook the pasta — making this a true one-pot meal. What other slow-cooker chicken Parmesan recipe can do that?
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Ingredients
For the chicken:
4 boneless, skinless chicken breasts
1 cup (250 milliliters) all-purpose flour
1 cup (250 milliliters) bread crumbs
1 cup (250 milliliters) grated Parmesan cheese, divided
1/2 cup (125 milliliters) grated mozzarella cheese
2 eggs, lightly beaten with 1/2 cup water
1 tablespoon (15 milliliters) dried basil
1 tablespoon (15 milliliters) dried oregano
1 teaspoon (5 milliliters) garlic powder
1 teaspoon (5 milliliters) onion powder
1 teaspoon (5 milliliters) salt
1/2 teaspoon (2.5 milliliters) freshly ground black pepper
For the sauce:
28 ounces (796 milliliters) crushed tomatoes
8 ounces (230 grams) plain tomato sauce
1 tablespoon (15 milliliters) tomato paste
2 cloves garlic, minced
1 tablespoon (15 milliliters) dried basil
Salt, to taste
Freshly ground black pepper, to taste
For the pasta:
2 2/3 cups (8 ounces) uncooked penne pasta
1/2 cup (125 milliliters) water
Cooktop Cove
Directions
1. In a large bowl, combine the bread crumbs, 1/2 cup Parmesan cheese, basil, oregano, garlic powder, onion powder, salt and pepper. Stir well to combine.
2. Place all-purpose flour in a separate bowl and the eggs in yet another bowl.
3. Place the chicken between two pieces of plastic wrap or parchment paper. Using a meat mallet or a rolling pin, lightly pound, mainly in the middle and along the thickest side, to an even thickness.
4. One by one, dredge each chicken breast in the flour, then shake off excess. Dip into the egg, making sure the chicken breast is completely covered. Let excess egg drip off, then place in the bread crumb mixture. Cover to fully coat, then press lightly to make sure the bread crumbs stick to the chicken. Move to a plate and repeat with the remaining chicken breasts.
5. Place sauce ingredients in the slow cooker and stir well to fully combine. Lay breaded chicken breasts on top. Cover tightly with a lid, turn heat to low setting, and cook for 4 hours.
6. When chicken is almost cooked, remove lid and carefully transfer chicken breasts onto a plate. Add penne pasta and 1/2 cup water, and stir well to combine. Cover tightly again and cook for 20 minutes.
7. When pasta is nearly cooked, remove lid from slow cooker one more time. Return the chicken to the slow cooker. Evenly distribute the mozzarella and remaining 1/2 cup Parmesan among the chicken breasts. Cover tightly with the lid and continue cooking another 20–30 minutes, until the cheese has melted and the pasta is completely cooked.
Variations
You might never want to make your chicken any other way — but in case you'd like to change up your slow-cooker chicken Parm, try these:
-Leave the chicken unbreaded. Top the meat with a toasted bread crumb mixture after melting the cheese.
-Pull the chicken apart and mix through the sauce and the pasta before melting the cheese for a delicious casserole.
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