Slow-Cooker Chicken Parmesan with Mozzarella

Dinner

Slow-Cooker Chicken Parmesan with Mozzarella

Panko-coated chicken breasts cook under marinara, mozzarella and Parmesan in a slow cooker.

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Yield
4 servings
Cuisine
Italian-American

Serving ideas

Serve with cooked pasta and chopped basil.

Ingredients

See the ingredient checklist
  • 1 tbsp olive oil
  • 1 extra-large egg, or 2 medium eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 4 boneless skinless chicken breasts, 1 to 1 1/2 lb total
  • 1 cup shredded mozzarella
  • 24 oz marinara sauce
  • 4 oz fresh mozzarella, sliced
  • 1/2 cup shredded Parmesan
  • cooked pasta and chopped basil, for serving

Before you cook

Divide the 4 ounces of fresh mozzarella evenly across the four pieces.

How to make Slow-Cooker Chicken Parmesan with Mozzarella

  1. Oil the bottom of an oval slow cooker. Beat the egg in a shallow dish. Mix the panko, grated Parmesan, Italian seasoning and salt in another dish.

  2. Dip each chicken breast in the egg, then press it into the panko mixture. Place the coated breasts in the cooker in one layer.

  3. Add the shredded mozzarella and marinara, then divide the fresh mozzarella evenly over the chicken and add the shredded Parmesan.

  4. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the chicken reaches 165°F. Let it settle briefly before lifting it out.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Slow-Cooker Chicken Parmesan with Mozzarella

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Panko-coated chicken breasts cook under marinara, mozzarella and Parmesan in a slow cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian American
Ingredients Instructions Notes

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Ingredients
  

  • 1 tbsp olive oil
  •  
    1 extra-large egg or 2 medium eggs
  •  
    1 cup panko breadcrumbs
  •  
    ½ cup grated Parmesan
  • 1 tsp Italian seasoning
  • ¼ tsp salt
  •  
    4 boneless skinless chicken breasts 1 to 1 1/2 lb total
  •  
    1 cup shredded mozzarella
  • 24 oz marinara sauce
  •  
    4 oz fresh mozzarella sliced
  •  
    ½ cup shredded Parmesan
  •  
    cooked pasta and chopped basil for serving

Instructions
 

  1. Oil the bottom of an oval slow cooker. Beat the egg in a shallow dish. Mix the panko, grated Parmesan, Italian seasoning and salt in another dish.
  2. Dip each chicken breast in the egg, then press it into the panko mixture. Place the coated breasts in the cooker in one layer.
  3. Add the shredded mozzarella and marinara, then divide the fresh mozzarella evenly over the chicken and add the shredded Parmesan.
  4. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the chicken reaches 165°F. Let it settle briefly before lifting it out.

Notes

Divide the 4 ounces of fresh mozzarella evenly across the four pieces.
Adapted from Jennifer Draper, submitted recipe scan.

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