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Crockpot Chicken Parmesan with Spaghetti

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • For Serving:
  • 8 oz spaghetti (cooked according to package instructions)
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan cheese, for topping

Instructions
 

  • Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and onion powder.
  • Sear (Optional but Recommended): In a skillet, heat olive oil over medium heat. Sear the chicken for 1–2 minutes per side until lightly golden. This step adds flavor but can be skipped if you’re short on time.
  • Assemble in the Crockpot: Pour 1 cup of marinara sauce into the bottom of the slow cooker. Place the chicken breasts on top of the sauce. Pour the remaining sauce over the chicken and sprinkle with Italian seasoning.
  • Slow Cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours, until the chicken is fully cooked and tender (internal temperature should reach 165°F / 74°C).
  • Add the Cheese: About 15 minutes before serving, sprinkle the mozzarella and Parmesan cheeses on top of the chicken. Cover again and cook until the cheese is melted and bubbly.
  • Cook the Spaghetti: While the chicken finishes cooking, prepare the spaghetti according to the package instructions. Drain and set aside.
  • Serve: Place a serving of spaghetti on each plate, top with a chicken breast, spoon over some of the marinara sauce, and garnish with fresh basil or parsley.