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An easy, hands-off dinner everyone will love! This comforting chicken Parmesan is slow-cooked in a flavorful Italian tomato sauce with garlic and fresh basil. Just before serving, sprinkle on mozzarella and let it get perfectly melty. Top everything with buttery Parmesan bread crumbs and serve the chicken, sauce, and cheese over bowls of spaghetti. So simple, so easy, and so delish — the perfect wholesome meal to come home to after a busy day.
When it comes to making chicken Parmesan at home, I tend to avoid it. Honestly, I probably make a classic chicken Parmesan two, maybe three times a year. I don’t love that you have to bread the chicken and then pan-fry it in hot oil — it’s just a little too time-consuming and messy for a typical weeknight. I think a lot of us feel the same way! You really have to be in the mood (and have the energy) to make it.
That being said, my brothers love chicken Parmesan. So I wanted to create an easier, cozier version — and of course, I turned to the crockpot. I’m all about hands-off cooking right now: less prep, less work, and totally effortless but still incredibly delicious. It’s not always easy to achieve, but this slow-cooked chicken Parmesan is so, so good. I added a few special touches that make it extra flavorful and truly delicious.
Full disclosure — this isn’t your traditional chicken Parmesan, but the flavors are just the same. It’s lighter, simpler, and even more comforting. We love that, of course!
You just can’t beat a cozy crockpot dinner this time of year — it’s the ultimate comfort food made easy.
These are the details
Ingredients – for the Crockpot
- chicken breasts
- canned crushed tomatoes – love Italian style
- tomato paste
- shallots
- Italian seasoning
- fresh basil – feel free to use dried basil if necessary!
- chili flakes
- parmesan rind – if you have one lying around, use it!
- fresh grated parmesan
- whole milk mozzarella or provolone cheese – I mix them
For Topping
- salted butter
- panko breadcrumbs
- garlic
- parmesan
For Serving
- fresh parsley or basil – or use both
- cooked spaghetti – or your favorite pasta!
The Tools
For this recipe, you’ll need a crockpot, a small skillet, and a nice big pot for boiling spaghetti at the end.
The Steps
Step 1: Prep the Chicken
Arrange the chicken in the bowl of your crockpot. Add the canned tomatoes, tomato paste, shallots, Italian seasoning, basil, and season with chili flakes, salt, and pepper.
Pour in a splash of water — or for even more flavor, use broth, red wine, or white wine. (I usually just use water.) Give everything a quick mix to combine.
Step 2: Slow Cook the Chicken
Cover and cook on low for a few hours, or on high for a couple of hours if you’re short on time.
About 20 minutes before dinner, remove the lid and shred the chicken — it should fall apart easily. Add the cheeses and let them melt right over the chicken and sauce.
Step 3: Make the Parmesan Crumbs
While the cheese melts, take a few minutes to make the crumbs — it’s so worth it!
In a small skillet, melt the butter over medium heat. Add the panko breadcrumbs and garlic, toasting until the butter turns golden and the crumbs are fragrant. Stir in the Parmesan cheese and remove from the heat.
Step 4: To Serve
Boil the spaghetti, then toss it with butter and fresh basil. Spoon the chicken, sauce, and melted cheese over each bowl of pasta. Top with the crispy Parmesan breadcrumbs and plenty of fresh parsley (and extra basil if you’d like!).
Recommendations
Serve this cozy crockpot chicken parmesan with homemade garlic bread — trust me, it’s worth it and so yummy with the chicken Parmesan! Add a simple fall salad on the side for a dinner that’s effortless, comforting, and completely delicious.
Looking for other slow cooked fall recipes? Here are a few ideas:
Red Wine Cranberry Braised Short Ribs
Slow Cooker Red Wine Braised Short Rib Pasta
Slow Cooker Coq au Vin with Parmesan Mashed Potatoes
Cider Braised Short Ribs with Caramelized Onions
Lastly, if you make this Crockpot Chicken Parmesan, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Chicken Parmesan
Servings: 6
Calories Per Serving: 672 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds chicken breasts
- 1 can (28 ounces) crushed tomatoes
- 3 tablespoons tomato paste
- 2 shallots, chopped
- 1/4 cup Italian seasoning
- 1/2 cup fresh basil leaves
- chili flakes
- sea salt and black pepper
- 1-2 Parmesan rinds
- 1 cup grated Parmesan
- 1 cup shredded whole milk mozzarella or provolone
- 2 tablespoons salted butter
- 1 cup Panko bread crumbs
- 2 cloves garlic, chopped
- fresh parsley or basil, chopped
- 1 pound (16 ounces) hot cooked spaghetti, for serving
Instructions
- 1. In the bowl of your crockpot, add the chicken, tomatoes, tomato paste, shallots, Italian seasoning, basil, and season with chili flakes, salt, and pepper. Add 1/2 cup of water. Stir it. Drop in 1-2 Parmesan rinds. Cover and cook on low for 3-4 hours or on high for 2 hours.2. Crank the heat on the slow cooker to high. Remove the lid, stir, and shred the chicken. Stir in the 1/2 cup parmesan, then top with mozzarella/provolone. Cook for 20 minutes on HIGH, until the cheese is melted.3. Meanwhile, add the butter to a skillet with the Panko and garlic. Cook over medium heat until the butter browns and the panko is toasted. Remove and mix in 1/2 cup Parmesan. Season with salt. 4. Serve the sauce, chicken, and cheese over bowls of cooked spaghetti. Top with Parmesan crumbs and fresh basil. Enjoy!
This post was originally published on October 27, 2025
This was soo yummy and easy! I will make it again!
Yay!! Thanks so much, Tyra! I love to hear this recipe was a hit, thanks for trying it!
😮💨🔥🔥. Amazing. Swapped the 1/2 cup water for red wine and it’s so good!! Seriously gives you all the goodness of a chickparm without all the madness haha. Keeping this as a staple recipe in my house.
Hey Sedona,
Happy Monday! I’m so glad to hear you enjoyed this recipe. Thanks a lot for making it and your comment!
can you use chicken thighs? what do i need to change if so?
Hi Samantha,
Totally, I would just use boneless thighs and you can keep the recipe as written.
Please let me know if you have any other questions!
Hi Tieghan,
as usual, this recipe sound so delicious and I would love to make it !! could you please let me know if this recipe can be made on the stove top, and also provide brief instructions on how to do so… thanks so much and have a wonderful week ahead !!
Hi Tahniat,
I did not test this recipe on the stove top so I do not have those exact instructions, but I don’t see why it wouldn’t work for you!
Please let me know if I can help in any other way!
Would doubling or doing for 8 people still work in that size crockpot? Sounds perfect for the night before Thanksgiving.
Hi Susan,
It will work as long as your crockpot is large enough!
Please let me know if you have any other questions!
We made this and it was delicious!
Thanks so much, Jane! I’m so glad to hear this dish was enjoyed, I appreciate you making it!
This was an easy and delicious dinner for a World Series night! The Italian tomatoes were key for their special magic. We used chickpea fusilli from Trader Joe’s to stay gluten free (and I made the breadcrumbs with gluten free crackers). Easy cleanup always appreciated. Thank you, Tieghan!
Hey Kellie,
Love to hear this! Thanks so much for trying this recipe and your comment! Enjoy your day!
This looks delicious! I’d love to try it as is but have some requests for ground meat this time, so I am considering making this with ground chicken made into meatballs, and using your crock pot meatball method from other recipes… if any tips come to mind for that, i’d love to hear them! Wish me luck 🙂
Hey Jesse,
I think that would be a great idea! Let me know how this recipe turns out for you! Thanks for giving it a try!
My husband and I loved this recipe! My only change is I won’t be adding mozzarella till it’s in my bowl because it sticks to everything when it’s melted and makes clean up a little annoying!
Hey Audrey,
Love to hear this! Thanks a bunch for making this recipe and your comment! So glad it turned out well:)
I love that your brothers all still live with you, and enjoy your food! Must be so much work cooking for them for all these years though. Don’t you get tired?
Hi Marge,
My brothers do not live with me:) Thanks for asking though!
Let me know if you give this recipe a try!
This looks amazing and easy but would I have to shred the chicken? Do you think I could pull the chicken breasts out whole with a big spoon or in half pieces or chunks vs shredding the whole bunch of chicken? I know it will be tender but wondering if you think I could pull it out like this when done?
Hi Terri,
That would be just fine for you to do:)
I hope you love this dish, please let me know if you give it a try!
Made this tonight and it was delicious! You still get chicken parm flavor without the work and extra dishes of making real chicken Parmesan. Perfect for a busy weekday night (or if you just don’t like dredging and frying chicken, like me). Thanks for the great recipe!
Hey Caitlin,
Amazing! I appreciate you trying this dish and your comment, so glad it was a hit!
This recipe was another hit (I have yet to find one of your recipes that isn’t) and we loved it! The fresh basil is the perfect touch at the end and this was my first time using parmesan rinds this way. I thought the flavor infused beautifully and made it really rich tasting in the best way (the smoky provolone was such a nice touch, too)! Thanks for another delicious, easy recipe 💜.
Thanks so much, Summer:) I am so glad to hear your family enjoyed this recipe, thanks a lot for making it and your comment!
I just made this for dinner tonight and we loved it. Hubby even had seconds. My chicken breasts were frozen so I loved how easy it was to put them in the crockpot with the tomatoes and seasonings and I could leave it alone most of the day while I worked. That crumb topping was so tasty sprinkled on top. Will make this again!
Hey Cynthia,
Fantastic! Thanks a bunch for making this dish and your feedback, I’m so glad to hear it turned out well!
Just made this tonight, it’s super tasty! The only change I made was using my instant pot instead of crock pot and thighs instead of breasts. And I agree, don’t make it if you don’t want to! Why do people need to comment on how it seems harder, etc. That’s not helpful. I’ll be making again.
Hey Crystal,
Awesome! Thanks so much for trying this recipe and sharing what worked well for you! So glad it turned out well!