Chicken Parmesan in the CrockPot
Published: Wed, 08/13/25
Updated: Wed, 08/13/25
Chicken Parmesan is my comfort food. I love Italian food, and this is one of my favorite dishes.
It translates very nicely to a crockpot, and gives the chef the opportunity to get out of the kitchen, and the house.
This is good because while Roomba cleans the kitchen floor, our dinner gets cooked and I can go to work.
;-)
I like to make chicken parmesan about once a month. Because we are gluten free I need to keep GF breadcrumbs in the house -- I simply make them by keeping all the "end pieces" of bread loaves in the freezer in a plastic bag.
When the bag is full I run them through the food processor.
You can do this with ANY bread -- or you can simply buy a box of breadcrumbs; it's your choice!!
OR: look into the new Brown Rice Crumbs that Trader Joe's sells in the brown bag near their other breadcrumbs. It is an awesome consistency and really works to "bread" things nicely ---- including tofu!
#incaseyouwerewondering......
:-)
Chicken Parmesan
(click thru for photos and reader comments/reviews)
serves 4 to 6
1 tablespoon olive oil
1 beaten egg
4 to 6 boneless, skinless chicken breast halves
1/2 cup bread crumbs (I use gluten free bead crumbs)
1/4 cup shredded parmesan cheese
1/2 teaspoon Italian Seasoning
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
sliced mozzarella cheese
1 (26-ounce bottle) favorite jarred marinara sauce
The Directions.
Use a 6-quart slow cooker.
Spread the 1 tablespoon of olive oil into the bottom of your crockpot stoneware insert (if you are limiting oil in your house, you can use cooking spray).
In a wide mouthed mixing bowl, whip the egg with a fork, and set aside.
In a pie plate, combine the bread crumbs with the seasonings and the Parmesan cheese.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the oiled slow cooker insert.
Layer 2 to 3 slices of mozzarella cheese on top
Pour in the entire jar of marinara sauce and cover. Cook on low for 6 to 7 hours, or on high for about 4 hours.
Serve with your favorite pasta. I used a gluten free penne.
The Verdict.
This recipe is a hit, and I get such amazing reviews on it every day. It has been pinned over 65,000 times and is just such wonderful comfort food.
Something to note: the breadcrumbs don't create a crusty skin on the chicken the way it might in a restaurant.
That's because we haven't deep-fried anything.
Instead, the crumbs thicken the pasta sauce and make a fantastic texture.
If you want a low-carb option, increase the Parmesan cheese and omit the breadcrumbs completely, or use a cauliflower rice.
ENJOY!!
happy slow cooking!!
More Low Carb:
Keto Slow Cooker ebook
Other Chicken Recipes:
Here is a list of 74 tried-and-true chicken recipes for the slow cooker
thank you!!
Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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