Crockpot Chicken Parmesan Recipe

Introduction

This Crockpot Chicken Parmesan is a comforting, flavorful dish that combines tender chicken, hearty tomatoes, and cheesy goodness all cooked slow and easy. It’s perfect for busy days when you want a warm, satisfying meal waiting for you. Plus, the addition of pasta makes it a complete one-pot dinner.

Ingredients

• 16 oz Boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon Salt
• ¼ teaspoon Black pepper
• ½ cup Onion, chopped
• 3 cloves Garlic, minced
• 28 oz Crushed tomatoes
• 1 tablespoon Dried basil
• 1 tablespoon Dried parsley
• ¼ teaspoon Crushed red pepper (optional)
• 4 cups Chicken broth
• ½ cup Uncooked ditalini pasta
• ¼ cup Butter
• 1 cup Italian style panko breadcrumbs
• ½ cup Parmesan cheese, shredded
• ½ cup Mozzarella, shredded
• Fresh basil, chopped

Instructions

1. Step 1: Place the chicken, salt, pepper, onion, garlic, crushed tomatoes, basil, parsley, crushed red pepper (if using), and chicken broth into the crockpot.
2. Step 2: Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours, until the chicken is tender.
3. Step 3: About 30 minutes before serving, stir in the uncooked ditalini pasta. Continue cooking on HIGH until the pasta is tender.
4. Step 4: Meanwhile, melt the butter in a skillet over medium heat. Add the panko breadcrumbs and toast until golden brown, stirring frequently to prevent burning.
5. Step 5: Stir the shredded Parmesan cheese into the crockpot mixture, then top with shredded mozzarella just before serving.
6. Step 6: Garnish the dish with the toasted breadcrumbs and chopped fresh basil for added texture and freshness.

Tips & Variations

• For a creamier texture, add ½ cup of heavy cream or half-and-half along with the Parmesan cheese.
• Use other small pasta shapes like elbow macaroni or small shells if you don’t have ditalini on hand.
• Adjust crushed red pepper to taste for mild or extra heat.
• To keep the breadcrumbs crisp longer, add them just before serving rather than mixing them in earlier.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of chicken broth or water if the sauce has thickened too much. The toasted breadcrumbs are best added fresh when reheating or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, but cooking times may be longer and it’s best to add a little extra cooking time on LOW or HIGH to ensure the chicken is fully cooked and tender.

Can I prepare this recipe without a crockpot?

Yes, you can cook the ingredients in a large pot on the stove. Simmer the chicken and sauce mixture for about 45 minutes until tender, then add the pasta and cook until tender. Toast breadcrumbs separately as directed.

Crockpot Chicken Parmesan Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

This Crockpot Chicken Parmesan recipe is a comforting and easy-to-make dish featuring tender chicken cooked slowly with tomatoes, herbs, and broth, combined with pasta and topped with cheesy goodness and crispy toasted breadcrumbs. Perfect for a set-it-and-forget-it family meal with loads of flavor and minimal effort.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 3.5 to 6 hours
• Total Time: 3 hours 45 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 16 oz Boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon Salt
• ¼ teaspoon Black pepper
• ½ cup Onion, chopped
• 3 cloves Garlic, minced
• 28 oz Crushed tomatoes
• 1 tablespoon Dried basil
• 1 tablespoon Dried parsley
• ¼ teaspoon Crushed red pepper (optional)
• 4 cups Chicken broth
• ½ cup Uncooked ditalini pasta
• ¼ cup Butter
• 1 cup Italian style panko breadcrumbs
• ½ cup Parmesan cheese, shredded
• ½ cup Mozzarella cheese, shredded
• Fresh basil, chopped (for garnish)

Instructions

1. Prepare ingredients: Cut the chicken breasts into bite-sized pieces. Chop the onion and mince the garlic cloves.
2. Combine in crockpot: Place the chicken, salt, black pepper, chopped onion, minced garlic, crushed tomatoes, dried basil, dried parsley, crushed red pepper (if using), and chicken broth into the crockpot.
3. Cook chicken: Cover and cook on LOW for 6 hours or HIGH for 3-4 hours until the chicken is tender and cooked through.
4. Add pasta: Thirty minutes before serving, stir in the uncooked ditalini pasta into the crockpot. Increase the heat to HIGH and cook until the pasta is tender, about 30 minutes.
5. Toast breadcrumbs: While the pasta cooks, melt butter in a skillet over medium heat. Add the Italian panko breadcrumbs and toast them, stirring frequently, until they turn golden brown and crisp. Remove from heat and set aside.
6. Finish dish: Stir the shredded Parmesan cheese into the soup for a creamy texture. Just before serving, top the crockpot mixture with shredded mozzarella and allow it to melt slightly from the heat of the dish.
7. Serve: Dish out the chicken parmesan soup and garnish with toasted breadcrumbs and freshly chopped basil for a flavorful crunch and fresh aroma.

Notes

• For a spicier kick, increase the crushed red pepper or add red pepper flakes.
• Use gluten-free pasta and gluten-free breadcrumbs to make this recipe gluten-free.
• Fresh herbs can be used instead of dried herbs for a brighter flavor.
• To make this recipe lower in fat, reduce the amount of butter or use light butter alternatives.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Crockpot Chicken Parmesan, Slow Cooker Chicken Parmesan, Chicken Parmesan Soup, Easy Crockpot Dinner, Comfort Food, Italian Chicken Recipe