Instructions
Step 1: Season the Chicken Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, garlic powder, and Italian seasoning.
Step 2: Layer the Sauce Pour about 1/2 cup of the marinara sauce into the bottom of a 6-quart slow cooker to prevent sticking. Place the seasoned chicken breasts in a single layer on top of the sauce.
Step 3: Slow Cook Pour the remaining marinara sauce over the chicken, ensuring each piece is well-covered. Cover and cook on LOW for 3 to 4 hours or HIGH for 1.5 to 2 hours. The chicken is done when it reaches an internal temperature of 165°F.
Step 4: The Cheese Topping Once the chicken is cooked through, sprinkle the grated Parmesan and the shredded Mozzarella evenly over the top of the chicken breasts. Place the lid back on for 10–15 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve Sprinkle with fresh parsley. Use a large spatula to carefully lift each breast out of the slow cooker to keep the cheese layer intact. Serve over a bed of pasta with an extra spoonful of the sauce from the pot.
Storage and Reheating
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: For the best texture, reheat in the oven at 350°F until the cheese is bubbly again. If using a microwave, heat in 45-second intervals to avoid toughening the chicken.
Freezing: This dish freezes well! You can freeze the cooked chicken and sauce (without the cheese) for up to 2 months. Thaw overnight in the fridge and add fresh cheese during the reheating process.
