Start by patting your chicken breasts dry with a paper towel. Season both sides generously with salt and pepper; this is the base of all the flavor. Trust me, seasoning makes a huge difference in the final taste.

Set up three bowls. One should have flour, the second whisked eggs, and the third breadcrumbs. Dip each chicken breast into the flour to coat completely, followed by the egg, and finally into the breadcrumbs. This creates a crispy coating that’s essential for Chicken Parmesan.

Spread a thin, even layer of marinara sauce at the bottom of your Crock-Pot. Place the breaded chicken breasts over the sauce, making sure they sit in a single layer. This ensures they cook evenly and soak up all the yummy flavors.

Pour the rest of the marinara sauce over the chicken. Then, sprinkle a generous layer of shredded mozzarella and grated Parmesan over the top. Be sure to cover the chicken completely so the cheese melts evenly and beautifully.

Cover and set the Crock-Pot to cook on low for 4–5 hours. During this time, the flavors meld together, and your chicken becomes unbelievably tender. Try not to open the lid, as this will release heat and lengthen your cooking time.

When ready, serve your Crock-Pot Chicken Parmesan over a bed of pasta, like spaghetti or penne. Garnish with fresh basil leaves for a pop of color and a burst of fresh flavor.