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Slow Cooker Chicken Parmesan with Pasta

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Chicken Parmesan. The very name conjures images of crispy, breaded chicken cutlets, smothered in rich marinara, and blanketed with melted mozzarella and Parmesan cheese, often served alongside a generous tangle of pasta. It’s a beloved Italian-American classic, a dish that embodies comfort, indulgence, and the warmth of a family meal. While traditionally a multi-step process involving breading, frying, and baking, this Slow Cooker Chicken Parmesan with Pasta recipe brings all those cherished flavors and textures to your table with remarkable ease, transforming it into an effortless, one-pot wonder.

  • Total Time: Approximately 3.5 to 8.5 hours
  • Yield: 6-8 servings 1x

Ingredients

Scale

For the Chicken:

  • 1.5 lbs Boneless, Skinless Chicken Breasts: (2-3 large breasts)
  • ½ cup Italian Breadcrumbs: (or Panko for extra texture)
  • ¼ cup Grated Parmesan Cheese:
  • 1 tsp Garlic Powder:
  • ½ tsp Dried Oregano:
  • Salt and Black Pepper: To taste.
  • 1 large Egg: Beaten.
  • For the Sauce & Pasta:
  • 1 tbsp Olive Oil:
  • 1 medium Yellow Onion: Diced.
  • 4 cloves Garlic: Minced.
  • 1 (28 oz) can Crushed Tomatoes:
  • 1 (15 oz) can Tomato Sauce:
  • 1 (6 oz) can Tomato Paste:
  • 1 cup Chicken or Vegetable Broth: Low sodium.
  • 1 tsp Dried Italian Seasoning:
  • ½ tsp Red Pepper Flakes: (Optional, for a touch of heat)
  • 1 lb Penne or Ziti Pasta: Uncooked.

For Finishing:

  • 2 cups Shredded Mozzarella Cheese: (Approximately 8 oz)
  • ½ cup Grated Parmesan Cheese: Plus more for serving.
  • Fresh Basil or Parsley: Chopped, for garnish.

Instructions

  1. Prepare Chicken: Pat chicken breasts dry with paper towels. In a shallow dish, combine breadcrumbs, ¼ cup Parmesan cheese, garlic powder, oregano, salt, and pepper. In another shallow dish, beat the egg. Dip each chicken breast first in the egg, then dredge in the breadcrumb mixture, pressing to coat evenly. Note: The breading will soften during slow cooking, but it adds flavor.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced yellow onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Transfer to the slow cooker.
  3. Combine Sauce Ingredients: To the slow cooker, add crushed tomatoes, tomato sauce, tomato paste, chicken/vegetable broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well to combine.
  4. Layer Chicken: Carefully place the breaded chicken breasts on top of the sauce in the slow cooker. Ensure they are mostly submerged in the sauce.
  5. Slow Cook (Initial Phase): Cover and cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours, until the chicken is cooked through and very tender.
  6. Add Pasta: Remove the chicken from the slow cooker and set aside. Stir the uncooked penne or ziti pasta into the sauce, ensuring it is fully submerged. Return the chicken to the slow cooker, nestling it on top of the pasta and sauce. Cover and continue cooking on HIGH for 1-1.5 hours, or on LOW for 2-3 hours, until the pasta is al dente .
  7. Add Cheese: Once the pasta is cooked, sprinkle the shredded mozzarella cheese and ½ cup grated Parmesan cheese over the chicken and pasta. Cover and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.
  8. Serve: Remove the chicken breasts and slice or shred them as desired. Serve the chicken and pasta together, garnished with fresh basil or parsley and extra grated Parmesan cheese. Taste and adjust seasoning if necessary.

Notes

  • Browning Chicken (Optional): For an extra layer of flavor, you can quickly sear the breaded chicken breasts in a hot skillet for 2-3 minutes per side before adding them to the slow cooker. This helps develop a deeper crust, though it will soften during cooking.
  • Pasta Texture: Adding the pasta later in the cooking process is crucial to prevent it from becoming mushy. Ensure the pasta is fully submerged in the sauce for even cooking .
  • Sauce Consistency: If the sauce seems too thick after cooking, you can stir in a splash more broth or water until it reaches your desired consistency.
  • Cheese Choice: Freshly shredded mozzarella and Parmesan melt best. Pre-shredded cheeses often contain anti-caking agents that can affect melt quality.
  • Make Ahead: This dish is best served fresh, as pasta can continue to absorb liquid and soften over time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You may need to add a splash of broth or water when reheating.
  • Author: Elle
  • Prep Time: 25 minutes
  • Cook Time: 3-4 hours (High) or 6-8 hours (Low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American, Italian

Find it online: https://slowcookerrecipes.us/slow-cooker-chicken-parmesan-with-pasta-italian-american-comfort-simplified/