Need a super easy, dump and go crockpot meal that is super delicious and tastes like you are eating out? I have a good one for you here!
Dump & Go Crockpot Parmesan Chicken
One of my husband's favorite home cooked meals is Parmesan Chicken. In fact, I think he could eat it once a week. I started making Parmesan Chicken when we first got married. Here we are as newlyweds. We were babies and after 39 years, we are still just this cute, kind of. LOL.
Doug was SUPER picky when we started out. (He had never even tasted spaghetti when he married me. Unbelievable.) I have no idea how he ever got brave enough to try Parmesan Chicken but, I'm glad he did. I usually always make this dish for our anniversary. (Hence the wedding photo lol.) We didn't have a stove for the first few months we were married but we did have a microwave. (They were a new gadget in the 80's but we got one for a wedding gift.) The recipe I started with was in the cookbook for the microwave. (Only newlyweds would enjoy chicken cooked in a microwave (ick!) but, we did.)
I usually make this in the oven (never the microwave anymore thankfully...) In the original recipe you had to dip the chicken in an egg/water combination, then in the bread crumb/parmesan cheese mixture, back in the egg/water, and then again in the bread crumb mixture. It was quite time consuming so we usually only had it on our anniversary.
Old age and practicality took over and I have shortened the process. It works great!
This week I decided to throw caution to the wind and try it in the crockpot. I told Doug, "I can't imagine that it could ever be bad enough that we wouldn't eat it, right?" We loved it! Super fast to prepare in the morning and only uses five ingredients.
Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY.
Crockpot Parmesan Chicken
**only 5 ingredients**
- 6 boneless, skinless chicken breasts
- 1 1/2 cups of seasoned canned bread crumbs
- 1/4 cup of parmesan cheese (I use the green can.)
- 1 or 2 jars of prepared spaghetti sauce (Prego, Ragu, etc.)
- Mozzarella (grated)
Instructions:
(Use tongs to handle the chicken if you don't want too much mess.)
Place chicken in the crockpot. Sprinkle the chicken heavily with bread crumbs and then again with parmesan cheese.
Dump on the jarred spaghetti sauce (1 or 2 jars). Two jars will give you more sauce for the pasta.
Cook on LOW -8-10 hours in your crockpot (covered) (no mozzarella yet; you add that when it is fully cooked):
After you arrive home, go ahead and top with grated/ shredded mozzarella. Place the lid back on.
Start some pasta water. We like to serve penne pasta with our Parmesan Chicken. By the time your pasta is done cooking, the cheese will be melted and you will be ready to eat!
Enjoy!
Gina
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YUM, I will be trying this! Have a blessed day and thanks for the recipe! HUGS!
ReplyDeleteMine turned out dry :(
ReplyDeleteSo sorry... maybe add more sauce next time?
DeleteI've found thawed b/s breast is done in 4 hours on low. Frozen 5-6. We sometimes switch it up and use birds eye frozen veggies on bottom (the variety with the squashes). I've never used the break crumbs before. May have to try. Thanks for sharing Gina! Love the story too :)
DeleteBrenna- Thanks so much for the follow up! The vegetables sound wonderful underneath! Will definitely tell my daughter to try that, too! She and her boyfriend love vegetables, especially squash! Thanks again!
DeleteDid you dredge them while frozen or did you thaw them first?
ReplyDeleteMy chicken was thawed or at least partially thawed.
DeleteI really want to try this tmrw. My question is does the bread crumbs get soagy? Sorry for the dumb question!
DeleteIs that 8 to 10 hours on high or low?
ReplyDeleteCook on LOW. I cook it all day while I'm at work. Good stuff!
DeleteFound this recipe while at the store. Trying it tonight!
DeleteWonderful! Let me know how you like it! We just love it!
Deletesounds so good
ReplyDeleteThe recipe calls for mozzarella, but the photo shows Parmesan cheese. Which is correct?
ReplyDeleteThe recipe calls for both. You mix the parmesan with the bread crumbs to coat the chicken. You sprinkle the top with mozzarella after all cooked and just keep heating until melted.
DeleteYour recipe doesn't specify and I bought a 24 oz jar of spaghetti sauce. Is that too much or do I need to do less?!?
ReplyDeleteThat should be just fine! We like to have extra sauce for our pasta so any excess will just be a plus. I use a large jar of sauce when I make it but I don't remember how many ounces that is. I'll check at the store to see what that is and update just to be safe.
DeleteDo you recommend high for less cooking hours?
DeleteI haven't cooked in the crockpot on high for less hours but I imagine cooking on high for 4-5 hours (using completely thawed chicken) would suffice? All crockpots are different so I just am not sure. You just want to make sure to cook the chicken all the way through.
DeleteAnother option would be cooking it in the oven - baking on 350 degrees for 1 1/2 hour.
Let me know if you try this recipe. We love it!
Can I put this on high to speed up the process?
ReplyDeleteI'm sure you could put it on high to speed up the process. I have never done that. Also you can bake in the oven at 350 degrees for 1 to 1 1/2 hour (if using completely thawed chicken).
DeleteI imagine you could cook in the crockpot on high for 4-5 hours but all crockpots are different and I just have never done that. You just want to make sure the chicken gets cooked completely. Let me know if you try it! We love this recipe!
just put this in the crock pot now as I was looking though quick recipes and had everything on hand ! thanks excited to see how it turns out :)
ReplyDeleteLet me know how this works out for you! Thinking I should have put this in the crockpot this morning before I left for work. I'm starving already!
DeleteI've got this going in the crock pot right now! So excited to try it!
ReplyDeleteHow did it turn out? Any recommendations? ⬆️⬆️⬆️
ReplyDeleteJust made this for my Mom... Her favorite meal! Hope it's GOOOOD!!!!
ReplyDeleteHow does the breading on the chicken cook up? Is it soggy? I love the idea of utilizing the crock pot for this recipe. I just wonder about the texture as I have a few picky eaters!
ReplyDeleteI wonder that too, Shannon. With breading it and then putting the sauce on top I don't know how it doesn't get mushy or all fall off whenever you take it out of the crock pot. I wonder why nobody has replied to your question :\
DeleteI have this cooking now. The breading does not stay on. I imagine the bread crumb mix will add flavor none the less.
DeleteI have this cooking now and I can't wait to eat it during the game tonight!!!
ReplyDeleteTurned out amazing!! Even the hubby loved it! Will be making again.. Thank you!
DeleteI am so GLAD this turned out well for you! My family loved it as well but everyone has different crockpots so sometimes crockpot cooking isn't an exact science LOL! Thanks so much for your followup so that I know your family liked it. Thank you also for your reply to the Anonymous post explaining your use of two jars of sauce. Have a great day!
DeleteMine came out burnt on the sides :\ maybe next time I'll use more sauce
ReplyDeleteI used 2 of the smaller ragu jars and it came out perfect. Extra is better when it comes to chicken parm
DeleteI forgot the bread crumbs will that affect anything?? And I'm doing the crock pot way on high hope it turns out good
ReplyDeleteSorry new to this... do you dip the chicken in egg first before you dip it in the bread crumb/parm cheese mixture?
ReplyDeleteHello Ashley! In my original recipe, it called for using a combination of egg/water, and dredging the chicken first in egg/water, then in crumbs/cheese, then in the egg/water, and in the crumbs/cheese again. But for this crockpot version, I just make sure my chicken is wet (from thawing or rinsing) and dredge in the bread crumbs/parmesan cheese without using any egg water. It makes the process quicker and for us - works just fine!
DeleteHow much mozzarella cheese. I didnt see any specifications?
ReplyDeleteI just sprinkled some on and didn't measure it. I would say about a cup is good unless y'all like lots of cheese.
DeleteMaking it this weekend! Excited but just curious on how the texture of the chicken comes out.... Soggy? Chewy? Crunchy?
ReplyDeleteI wonder about the mushy texture too!!
DeleteI started making this dish in the oven, covered in sauce to bake, so I don't notice any texture change really. My parmesan chicken isn't crunchy chicken with sauce as a topping, but is baked all together. I wouldn't call it soggy for sure, but definitely it won't be crunchy because it's cooked in a crockpot and gets steamy in there while it's cooking.
DeleteSorry I can't really help. My family really likes it though. :)
Gina
Absolutely amazing! Just got done making this. Inexpensive, easy and awesome! Thanks for the recipe. Will definitely make again!
ReplyDeleteGoing to try tomorrow! Thanks :)
ReplyDeleteJust threw it all in my crock pot! I added canned diced tomatoes & an extra little can of sauce. Hope it turns out this is my first time making anything in the crockpot (: thank you for the recipe gina!!
ReplyDeleteMy family loved it! I will make it again. Nice to come home after work and have a ready dinner thats taste great. Thank you for posting this
ReplyDeleteis this possible to make in 6.5 - 7 hours? suggestions? About to make it now... have different settings on our new crockpot (newlywed)
ReplyDeleteHello Sara! I believe most crockpots say you can use HIGH for 5 hours or LOW for 8-10 hours. I would say my crockpot would be done on LOW in 7 hours. But, you would just have to check it. Sorry, I haven't ever tried this but I would say a high setting for 5 hours would suffice. Just make sure your chicken is completely thawed if using one of the quicker time frames.
DeleteGood luck and let me know how it turns out.
Gina
super easy recipe that turned out delicious!
ReplyDeleteMine turned out really dry:( it was ok, my picky kids didn't like it:( but thank you for sharing.
ReplyDeleteWould this work for a big dinner, serving 6-8 people, just put that amount in & layer? Looking to make for next Saturday having family over for dinner.
ReplyDeleteThanks in advance.
Trying this tonight, will let you know how it turns out!!!! Love Chicken Parm!!!!!!
ReplyDeleteThis turned out great. It cooked for longer than I wanted it to. I will start it during my lunch break and should be good to go when I get home. 6 hours on LOW with 6 semi-frozen tenderloins. The breading (parmesan & bread crumbs) falls off and cook within the spaghetti sauce so its not soggy. I added 2 24oz jars of Prego meat flavored spaghetti sauce and that fed my teenage son and I and still had leftovers. I also added fresh garlic, oregano and about a tablespoon of brown sugar (its the Filipina in me-we like things a little sweet). I topped mine with more freshly grated mozzarella. Will do this again.
ReplyDeleteHello Jennifer! Thank you for your nice message and so glad this turned out well for you. The added spices and sugar sounds yummy. So glad your family liked it! Aren't crockpots just the most amazing thing? No way can I get home at 6PM and start any sort of dinner that takes very long. Mentally I cannot deal with it LOL so the crockpot really saves me most of the time. Today I'm having chicken tenderloins just topped with BBQ sauce and cooked all day. I know tonight, I will be so glad I spent the 5 minutes it took to throw it all in there. Thanks again for the message. I really appreciate knowing how it turned out for you! Have a great day.
DeleteHi Gina. I don't have a crock-pot. Can I use a pressure cooker or the oven? If so, how long should I cook it in the pressure cooker or oven? The recipe sounds good and I'm always looking for new ways to make something.
ReplyDeleteHello! Yes, you can use the oven! I haven't tried in a pressure cooker yet (although I do have a small one).
DeleteFor the oven - I bread the chicken and place in the sprayed dish (without sauce). I bake covered for about 30 minutes and 30 minutes uncovered (total one hour or until your chicken is done). Then I top with the sauce, bake again for about 15 minutes or so until hot and bubbly and then top with the cheese to melt.
You're going to love it! (And if your family likes lots of sauce for the pasta, feel free to use more than one jar of sauce. Its' just about whatever your family's preferences are and how many people you are feeding.)
Let me know how you like it!
What temperature do you bake it at in the oven?
DeleteWhat temperature do you cook it in the oven?
DeleteVery good recipe but I would definitely recommend another jar of sauce or maybe a large can of diced tomatoes to make more sauce for the noodles since the sauce thins out but the chicken is delicious.
ReplyDeleteSo glad this worked out for you, Jasmine!
DeleteI tried this recipe tonight and it was DE-LISH!!! Thanks for sharing!
ReplyDeleteThanks so much for letting me know this worked out for you. I am so glad you liked it.
DeleteCan I prep this the night before and turn on in morning?
ReplyDeleteI haven't tried that before?? I'm afraid it may allow too much time and let the breading get soggy??
DeleteMy chicken became a finely shredded mess after cooking on low for 8hrs. I didn't care for it like that at all. Maybe I should reduce the time?
ReplyDeleteI make chicken parmesan in the crock pot and cook on LOW for 5 hours ONLY! otherwise it will either turn to mush or be dry. That should take care of the problem.
ReplyDeleteMaking this in the crockpot now and it looks watery and the breading is coming off of the chicken. It has been cooking.on.low for 6&1/2 hours now,should i go ahead and cut it off and check it?
ReplyDeleteIt wouldn't hurt if you are home. All crockpots are so different. By all means - check it out and see what you think.
DeleteCurrently putting together right now b4 work!!!
ReplyDeleteI forgot to mix cheese with bread crumbs when coating, can I just add it after its cooked?
ReplyDelete5 hours on low...no bread crumbs, completely submerged in sauce and my chicken is dry. Last week I grilled the same chicken and it was incredibly juicy.
ReplyDeleteI made this yesterday and it turned out extremely good. I used thinly sliced boneless, skinless chicken breasts. I dipped my chicken in beaten egg before coating in breadcrumbs. I sprayed the slow cooker with nonstick cooking spray then layered the chicken alternating with sauce. I used a lot of sauce (2 1/2 jars with 2.5 lbs of chicken). I cooked it for 3 hours on high because I was pressed for time. The chicken came out juicy, nothing burned and it was great. I will make again for sure!
ReplyDeleteSo thrilled that this worked out for you and that you liked it. Thanks for the message!
DeleteLooks So Yummy! And it looks easier than I thought.
ReplyDeleteI can't wait to try this recipe this week. As a new Mom I'm always looking for easy, halthy meals to prepare for myself and my husband (with leftovers)! Thanks, Gina!
ReplyDeletetried this tonight and it turned out great! Thanks for the recipe!!
ReplyDeleteFan-Tastic!!!! Our awesome friend made this last night and it was so delicious I couldn't stop thinking about it. So I am making it again tonight! This recipe is a keeper!!
ReplyDeleteI tried this today, and it was great! I used two small Gladware-sized containers of homemade sauce and cooked on low for 6 hours. Perfect.
ReplyDeleteJust made this today, and it was delicious. I used two Gladware-sized containers of homemade sauce and cooked six mostly defrosted chicken thighs on low for 6 hours. Perfect.
ReplyDeletecan this recipe be frozen?
ReplyDeleteI'm not the author, but I don't see a reason why it couldn't be frozen. If you're serving it with pasta, I wouldn't freeze the pasta.
DeleteWill the chicken be crispy?
ReplyDeleteHas anyone ever tried this recipe without the sauce? I'm full-blooded Italian, and my family will not eat jarred sauce, and I don't have any frozen to use today. They do however love chicken romano which is what this would be without the sauce
ReplyDeleteI made this yesterday and it was so bland. This recipe doesn't call for any spices. Will not be making this ever again. Sorry
ReplyDeleteOops - just made this but, out of habit, I dredged the chicken in flour & parm instead of bread crumbs and parm. Hopefully it won't make a huge difference.
ReplyDeleteOops - I just made this and, out of habit, dredged the chicken in FLOUR and parm instead of breadcrumbs. I hope it doesn't make a huge difference!
ReplyDelete