Slow Cooker Chicken Parmigiana: A Family Favorite

Ingredients for Slow Cooker Chicken Parmigiana

Basic Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 1 cup Italian-style breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• 2 eggs
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Spices and Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Optional: a pinch of red pepper flakes

Preparing Chicken Parmigiana Whole and in Parts

Whole Chicken Version

Using a small whole chicken (around 3-4 lbs), carefully cut small pockets under the skin and stuff them with marinara sauce and mozzarella. Coat the outside with flour, egg, and breadcrumb-Parmesan mixture. Sear the entire chicken for a crispy crust before slow cooking.

Chicken Parts Version

Most commonly, I use chicken breasts or thighs. Each piece is individually coated and seared before being layered with sauce and cheese in the slow cooker.

Cooking Temperature and Time Guide

Type of Chicken	Temperature Setting	Cooking Time
Whole Chicken	Low	6-7 hours
Chicken Breasts (Parts)	Low	3.5-4 hours
Chicken Thighs (Parts)	Low	4-5 hours

Important: The internal temperature of chicken should always reach 165°F (74°C) for safety.

Step-by-Step: How to Make Slow Cooker Chicken Parmigiana

Preparing the Chicken

1. Set up a breading station:
   • Plate 1: all-purpose flour
   • Bowl 2: beaten eggs
   • Plate 3: breadcrumb and Parmesan cheese mixture
2. Dredge each chicken piece in flour, then dip in egg, and coat with breadcrumbs.
3. Sear chicken in olive oil until golden brown. This is essential for a crispy texture.

Layering in the Slow Cooker

• Pour a thin layer of marinara sauce at the bottom.
• Place chicken on top.
• Add more sauce and a sprinkle of mozzarella cheese.

Cooking

• Cover and cook on low heat according to the guide above.
• Optional: Broil finished chicken for 2-3 minutes for extra crispiness.

Calories and Nutritional Information

Per Serving (one breast with sauce and cheese):

Calories: ~460 kcal

Protein: 34 g

Fat: 24 g

How to Make a Diet-Friendly Slow Cooker Chicken Parmigiana

To prepare a lighter, healthier version:

• Use skinless, boneless chicken breasts.
• Bake or air fry instead of searing in oil.
• Use low-fat mozzarella and a sugar-free marinara sauce.
• Replace breadcrumbs with crushed whole-wheat crackers or almond flour.

This can lower the calorie count to around 300 kcal per serving.

First Courses Made from Chicken Parmigiana

• Chicken Parmigiana Soup:

Dice cooked Chicken Parmigiana and add to vegetable broth with spinach, carrots, and mini pasta shells.

• Chicken Parmigiana Salad:

Slice the chicken and serve over mixed greens with a light Italian dressing.e.

Second Courses Made from Chicken Parmigiana

• Classic Plate:

Serve chicken over spaghetti or linguine with extra marinara sauce.

• Chicken Parmigiana Sandwich:

Toast a ciabatta bun, add chicken, fresh basil, mozzarella, and a spoonful of marinara.

• Chicken Parmigiana Wrap:

Roll thin slices of Chicken Parmigiana into a whole-grain wrap with arugula and shaved Parmesan.

Alternative Cooking Methods

Microwave

• Sear the chicken first.
• Microwave each piece for about 5 minutes on medium power, checking halfway through.

Multicooker

• Sear using the “Sauté” function.
• Switch to “Slow Cook” on low for 3-4 hours for parts or 6-7 hours for whole chicken.

Skillet

• Fully cook breaded chicken pieces in a large skillet, then add marinara and cheese, covering to melt.

Oven

• Bake breaded chicken at 400°F (200°C) for 20 minutes.
• Top with sauce and cheese, then bake another 5 minutes.

Clay Pots

• Prepare individually breaded and seared chicken portions.
• Place in small clay pots with marinara and cheese.
• Bake at 375°F (190°C) for 35-40 minutes.

Secrets to Perfect Chicken Parmigiana

• Always sear: This locks in juices and creates a crispy surface.
• Absorb moisture: I place a kitchen towel under the slow cooker lid to prevent soggy chicken.
• Fresh ingredients: Fresh Parmesan, mozzarella, and basil make a world of difference.

Storage and Reheating Tips

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in individual portions; wrap tightly.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes for best results.

FAQ