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Brad's Slow Cooker Chicken Parmesan

Rated as 4.88 out of 5 Stars

"This is a relatively simple recipe for making great chicken Parmesan at home. Goes great over angel hair pasta with a big piece of garlic bread, steamed broccoli, and a glass of Cabernet."
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3 h 3 m servings 1051 cals
Original recipe yields 6 servings


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  1. Spread flour on a shallow plate. Beat eggs in a bowl. Pour bread crumbs into a shallow bowl. Dredge chicken breasts in flour. Dip in egg and roll in bread crumbs to coat.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Fry breaded chicken breasts, 2 at a time, until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining butter and chicken breasts.
  3. Layer chicken breasts in a slow cooker, covering each layer with marinara sauce.
  4. Cook on low until flavors combine, 2 1/2 to 3 hours.
  5. Preheat oven to 325 degrees F (165 degrees C).
  6. Place chicken breasts side-by-side in a baking dish, spooning additional sauce on top. Place 2 slices mozzarella cheese over each piece of chicken. Sprinkle Parmesan cheese, oregano, basil, and garlic powder on top.
  7. Bake in the preheated oven until cheese is melted, about 10 minutes.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 1051 calories; 46.8 g fat; 99 g carbohydrates; 56.7 g protein; 243 mg cholesterol; 2685 mg sodium. Full nutrition

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Read all reviews 6
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Sprinkling the seasoning on top wasn't such a good idea. Cause I can't do it evenly so on some parts of the chicken it'd be flavorless & others I would get a mouthful of seasoning. I'd recommend...

Chicken was very moist and it took very little time to prepare. I served it over noodles along with spinach salad. Huge hit!

This was amazing!! I didn't have time to use crockpot so I followed all the steps and then baked in oven at 350 for about 45 minutes then added spices & cheese and baked for additional 15 minute...

The only thing I changed is the number of eggs. Three eggs seemed like too many so I used two, and I still had some leftovers after dredging.

This recipe has recently become one of my go-to dishes; I've made it twice in the last ten days! The first time I used canned marinara, and the second I made fresh marinara for the sauce (recipe...