Ingredients
Equipment
Method
- Prepare the chicken: Pat the chicken breasts dry with paper towels. If they are very thick or uneven, gently pound them to a more uniform thickness.
- Season: Season both sides of the chicken with salt, black pepper, and Italian seasoning.
- Make the coating: In a shallow bowl, combine the Italian-seasoned breadcrumbs with ¼ cup of the grated Parmesan cheese.
- Coat the chicken: Press each chicken breast into the breadcrumb-Parmesan mixture, coating both sides evenly. Shake off any excess coating.
- Prepare the slow cooker: Lightly coat the inside of the slow cooker with olive oil or cooking spray. Spread a small amount of marinara sauce over the bottom and sprinkle in the minced garlic.
- Add the chicken: Arrange the breaded chicken breasts in the slow cooker, preferably in a single layer. Spoon the remaining marinara sauce around and partially over the chicken without completely submerging the breadcrumb coating.
- Cook: Cover and cook on LOW for 4–5 hours, or until the thickest part of the chicken reaches 165°F (74°C).
- Add the cheese: Once the chicken is cooked through, sprinkle the mozzarella and remaining ¼ cup Parmesan over the chicken.
- Melt the cheese: Cover and cook for another 10–20 minutes, or until the cheese is completely melted and bubbly.
- Garnish and serve: Turn off the slow cooker and let the chicken rest for a few minutes. Garnish with fresh parsley and additional Parmesan if desired. Serve warm with pasta, salad, garlic bread, or roasted vegetables.
Notes
Use chicken breasts of similar thickness for more even cooking.
A good-quality marinara sauce makes a noticeable difference because it provides much of the dish's flavor.
Freshly shredded mozzarella generally melts more smoothly than pre-shredded cheese.
For a crispier finish, transfer the cooked chicken to a broiler-safe baking sheet after adding the cheese and broil briefly until the cheese is lightly browned. Watch carefully.
For a gluten-free version, use certified gluten-free breadcrumbs and verify that the marinara sauce and seasonings are gluten-free.
For a lower-carb version, omit the breadcrumbs or use a suitable low-carb alternative.
Always check the thickest part of the chicken with a meat thermometer and make sure it reaches 165°F (74°C) before serving.
Refrigerate leftovers in an airtight container for up to 3–4 days.
A good-quality marinara sauce makes a noticeable difference because it provides much of the dish's flavor.
Freshly shredded mozzarella generally melts more smoothly than pre-shredded cheese.
For a crispier finish, transfer the cooked chicken to a broiler-safe baking sheet after adding the cheese and broil briefly until the cheese is lightly browned. Watch carefully.
For a gluten-free version, use certified gluten-free breadcrumbs and verify that the marinara sauce and seasonings are gluten-free.
For a lower-carb version, omit the breadcrumbs or use a suitable low-carb alternative.
Always check the thickest part of the chicken with a meat thermometer and make sure it reaches 165°F (74°C) before serving.
Refrigerate leftovers in an airtight container for up to 3–4 days.