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Mar 05

Slow Cooker Chicken Parmesan

Slow Cooker Chicken Parmesan

I get a lot of requests for more slow cooker recipes and since I’ve been craving Italian food a lot lately, I decided to combine the two! I’ve slow cooked chicken breasts in various sauces before and they’ve always turned out well, so I figured Chicken Parmesan was the perfect next step. Who doesn’t love seasoned, breaded chicken smothered in marinara sauce and mozzarella cheese? As with all the best slow cooker recipes, this is very easy to make. The prep time is less than 10 minutes and then your work is done until you’re ready to eat! I served this with a side of wheat spaghetti and pasta sauce, but you could definitely serve it with vegetables or a salad if you want to get some greens in. Some days you just don’t want to spend a whole lot of time in the kitchen, and this is the perfect recipe for one of those days.

Slow Cooker Chicken Parmesan

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Slow Cooker Chicken Parmesan

Yield: 4 servings


  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons flour
  • 4 (4 oz each) raw boneless, skinless chicken breasts (1 lb total)
  • 2 egg whites
  • 1 ½ cups marinara sauce
  • ¾ cup 2% shredded Mozzarella cheese


  1. Spread the bread crumbs across the bottom of a large dry skillet and bring over medium heat. Cook for a few minutes, stirring every minute or so to rotate which crumbs are on the bottom until the crumbs are browned.
  2. Combine the flour and chicken breasts in a large Ziploc bag and seal shut. Shake until the breasts are coated with the flour.
  3. In a shallow bowl, lightly beat the 2 egg whites. Place the bread crumbs on a separate shallow bowl or plate. Dip one floured chicken breast in the egg whites, coating all sides, and then press it into the bread crumbs. Flip the breast to coat with crumbs and then place it into your slow cooker. Repeat with three remaining breasts, creating a single layer of breaded chicken breasts at the bottom of your slow cooker.
  4. Spread the marinara sauce over the top of the chicken layer. Place the lid on your slow cooker and cook on low for 5-6 hours. About 15-20 minutes before the cooking is finished, add the cheese so it can melt. Serve and enjoy!

Weight Watchers Freestyle SmartPoints:
6 per serving (SP calculated using the recipe builder on, a serving was 7 SP on the previous program

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on

Nutrition Information:
299 calories, 18 g carbs, 7 g sugars, 9 g fat, 2 g saturated fat, 33 g protein, 2 g fiber (from

An Emily Bites Original

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44 Responses to “Slow Cooker Chicken Parmesan”

  1. #
    whatnowtina — March 5, 2012 @ 3:50 pm

    I will defnitely be trying this! Thank You!

    • emilybites replied: — March 6th, 2012 @ 12:42 am

      Hope you love it!

  2. #
    Carbaholic Mama — March 5, 2012 @ 5:06 pm

    What a great idea! Thanks, Emily – it looks delicious!

    • emilybites replied: — March 6th, 2012 @ 12:42 am

      Thanks! Let me know if you try it!

  3. #
    Debra — March 6, 2012 @ 12:38 am

    Forget the pasta — use shiratake noodles. No points!

    • emilybites replied: — March 6th, 2012 @ 12:42 am

      I tried shiratake noodles once and I HATED them, but if you like them then go for it! 🙂

  4. #
    Gilly — March 6, 2012 @ 1:19 am

    I hated shiratake noodles too. Does the PP+ include spaghetti?

    • emilybites replied: — March 6th, 2012 @ 1:23 am

      No, the Points+ and nutrition info only include the ingredients I list in the recipe. People can choose to serve it with whatever side dishes they like for additional P+!

      I served mine with 3/4 cup of wheat spaghetti for 3 P+ and 1/4 cup of sauce for 1 P+, so with the Chicken Parm my whole plate was 11 P+ total.

    • Gotyourholidayon replied: — March 6th, 2012 @ 7:25 am

      Don’t mean to butt in but I heard about some new noodles yesterday they’re called Miracle Noodles. I haven’t tried them yet but I ordered them this morning. They contain zero net carbohydrates and zero calories, no gluten, no sugar, no fat and no starch. I tried the Shiratake too, yuck!! I’ll let you know what I think and I’ll post it to my blog.

    • emilybites replied: — March 7th, 2012 @ 1:48 am

      Okay, let us know! I really like normal wheat pasta, but if the miracle noodles are good I’d be willing to try them out.

    • Anonymous replied: — March 13th, 2012 @ 3:32 pm

      Miracle Noodles are the same thing as the Shiratake. That is just the brand name. They are still made from Konica and have the fishy rubbery texture.

    • Anonymous replied: — March 13th, 2012 @ 3:34 pm

      Sorry that is Konjac if you want to look it up. Stupid iPhone. 🙂

    • emilybites replied: — March 18th, 2012 @ 4:12 pm

      Oh, then no miracle noodles for me. I really, really hated the shiratake noodles. Real pasta is something I am willing to spend points on. I love wheat pasta!

  5. #
    Lawgirl29 — March 6, 2012 @ 4:02 am

    We must’ve been on the same wave length because I was totally craving chicken parmesan yesterday (3/4/12). I took the chicken out of the freezer & then changed my mind because I didnt feel like prepping it to bake in the oven (lazy, I know, lol). But now with this slow cooker recipe, I can make it & not have much to do for prep.

    • emilybites replied: — March 7th, 2012 @ 1:39 am

      Perfect timing! I hope you make it and love it! 🙂

  6. #
    Ali — March 6, 2012 @ 2:53 pm

    This looks AMAZING! I’ve been really breaking out the crock pot lately so I can’t wait to try it 🙂

    • emilybites replied: — March 7th, 2012 @ 1:39 am

      Thanks, Ali! I hope it’s a hit!

  7. #
    Stephanie — March 7, 2012 @ 1:07 am

    I made this tonight. Yummy.

    • emilybites replied: — March 7th, 2012 @ 1:39 am

      Glad you liked it 🙂

  8. #
    Roz @ weightingfor50 — March 8, 2012 @ 6:26 am

    Oh Emily, this looks amazing. Like many of your recipes, I’ve bookmarked. Thanks so much.

    • emilybites replied: — March 9th, 2012 @ 3:53 am

      Thanks, Roz! I hope you try it and love it 🙂

  9. #
    Kieliszeks — March 11, 2012 @ 12:56 pm

    We use spaghetti squash in place of noodles sometimes. Doesn’t taste exactly the same but good for veggie quota and no points

    • emilybites replied: — March 12th, 2012 @ 2:24 am

      I like spaghetti squash too. It depends on what I’m in the mood for, because if I want pasta there is no way squash is going to kill that craving! Haha. I do like it though. 🙂

  10. #
    Tmoss — March 12, 2012 @ 2:04 am

    Will it turn out if I doubled the recipt I have a big family?

    • emilybites replied: — March 12th, 2012 @ 2:25 am

      I guess it depends on how big your crock pot is. I wouldn’t do more than a single layer. If you can fit that much chicken across the bottom of your slow cooker then go for it!

    • Anonymous replied: — March 13th, 2012 @ 5:59 pm

      I made this dish yesterday for dinner. Everyone loved the chicken as so did I. I subbed the pasta for spaghetti squashed which I loved! My family not so hot on the squash. Thanks for such and easy dinner night.

    • emilybites replied: — March 18th, 2012 @ 4:11 pm

      Glad you loved it!

  11. #
    Justin Barlow — March 17, 2012 @ 10:35 pm

    I’m making it for the second time today. It was a big hit last time, and I’m looking forward to this evening! 😀

  12. #
    Stephanie — March 20, 2012 @ 11:07 am

    Does it matter what type of flour you use?

  13. #
    Stephanie — March 20, 2012 @ 11:08 am

    Does it matter what type of flour you use?

    • emilybites replied: — March 20th, 2012 @ 5:53 pm

      Nope. I just used regular all-purpose flour since it’s such a marginal amount, but you could use wheat or white whole wheat id that’s what you have.

  14. #
    Anonymous — April 11, 2012 @ 4:00 pm

    Doesn’t the breading get mushy??

  15. #
    Ashley — October 3, 2012 @ 4:03 pm

    What would you do if you couldn’t come back to it in 5-6 hours and needed to let it sit in the crock for closer to 9 hours? I want to make this tomorrow… I’m thinking extra sauce so it doesn’t dry out? Or add water? What would you suggest, or would you suggest making this on a day where I caannnn come back in 6 hours?

  16. #
    Anonymous — February 18, 2013 @ 5:27 pm

    This was really good, BUT the breading on the bottom of each piece of chicken sloughed off when removed from the crock pot. Just an FYI.

  17. #
    Anonymous — March 9, 2013 @ 1:31 pm

    What kind of marina sauce did you use? I found a mariana sauce that is 0 pts. Wondering if this would change the point value of the meal at all/

  18. #
    Kelsey — June 21, 2013 @ 10:06 pm

    Just came across this!! chicken parmesan is my favorite!! i like to use spaghetti squash in place of noodles!!

  19. #
    BlairKreiger — September 17, 2013 @ 2:59 am

    Made this for the first time tonight. It was really delicious! I did have an issue with the chicken burning onto the side of my crockpot, even though I only cooked it on low for 5 hours, like instructed. Did anyone else have this problem? I guess next time I could cook with a crockpot liner or tin foil?

  20. #
    Michael — January 3, 2014 @ 8:53 pm

    I’m assuming this could be made without the slowcooker and be baked in the overn in a casserole dish?

  21. #
    De b — April 22, 2014 @ 6:46 pm

    Why use the breading at all? Seems like unnecessary soggy carbs to me. :/

  22. #
    Jenny — February 2, 2016 @ 10:34 am

    I was very skeptical about this recipe. Slow cooker chicken parm??? Not possible!!! I thought I would try it anyway, and was pleasantly suprised! It was very easy and everyone in my family liked it a lot. I didn’t have mozzarella, so used thin sliced provolone, and it worked out perfectly!

  23. #
    Elisabeth — November 10, 2016 @ 7:47 pm

    What marinara sauce do you use to calculate the macros?

  24. #
    Jill — January 18, 2017 @ 5:36 am

    I left mine cooking for 5.5 hours on low and then edges on several were burnt what happened?

  25. #
    Katie @ The Crafty Blog Stalker — February 21, 2017 @ 8:30 pm

    Yum! Just made this for dinner tonight. Super yummy! Thanks for the great recipe!!

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