Introduction
Craving a restaurant-quality dish that combines tender chicken with a crispy, cheesy crust straight from the Longhorn Steakhouse menu? Look no further than Slow Cooker Longhorn Steakhouse Parmesan Chicken! This indulgent recipe features boneless chicken breasts coated in a seasoned breadcrumb mixture, slow-cooked to perfection, and topped with a melty blend of Parmesan and mozzarella cheese, accented with garlic. The slow cooker makes the chicken juicy and flavorful, while an optional broil or skillet step ensures a golden, bubbly cheese topping. Perfect for a cozy family dinner or an impressive gathering, this dish brings steakhouse vibes to your home. Ready to fill your kitchen with the irresistible aroma of cheesy, Italian-seasoned goodness? Let’s dive into this easy, crowd-pleasing recipe that’s sure to become a favorite!
Overview: Why Slow Cooker Longhorn Steakhouse Parmesan Chicken is a Must-Try
Slow Cooker Longhorn Steakhouse Parmesan Chicken is a savory, American-inspired dish that blends the crunch of Italian-style breadcrumbs with the richness of a Parmesan-mozzarella topping, all while keeping the chicken tender and juicy. The slow cooker simplifies the cooking process, infusing the chicken with seasonings, and a quick finishing step delivers the crispy, cheesy crust you love. It’s a protein-packed, family-friendly meal that’s perfect for satisfying comfort food cravings with a touch of steakhouse elegance.
- Time Requirement: 20 minutes prep, 4-6 hours on low or 2-3 hours on high, plus 10-15 minutes for optional crisping and serving.
- Difficulty Level: Easy! It involves simple breading and an optional finishing step, suitable for all skill levels.
- Why It’s Special: This dish is kid-friendly, customizable, and perfect for weeknight dinners or special occasions. The slow cooker makes it mostly hands-off, and the cheesy garlic topping adds a Longhorn Steakhouse-inspired flair.
This recipe is ideal for cozy dinners, date nights, or anytime you want a rich, savory meal with minimal effort. It’s steakhouse comfort, slow-cooked to perfection!
Essential Ingredients
The magic of Slow Cooker Longhorn Steakhouse Parmesan Chicken comes from its bold, cheesy ingredients. Each one adds flavor, texture, or richness to create a harmonious, Italian-American dish. Here’s what you’ll need:
For the Chicken
- Boneless, Skinless Chicken Breasts (4, about 1.5 lbs): Tender and lean, the star of the dish.
- Substitution: Chicken thighs (for richer flavor), pork chops, or firm tofu for vegetarian (adjust cooking time).
- All-Purpose Flour (½ cup): Helps create a base for the breadcrumb coating.
- Substitution: Gluten-free flour or almond flour for gluten-free or low-carb.
- Large Eggs (2): Binds the breadcrumb coating.
- Substitution: Aquafaba or a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan.
- Milk (¼ cup): Thins the egg wash for even coating.
- Substitution: Water, plant-based milk, or heavy cream for richer flavor.
- Italian-Style Bread Crumbs (1 cup): Provides a crispy, seasoned crust.
- Substitution: Panko breadcrumbs (add ½ tsp extra Italian seasoning), gluten-free breadcrumbs, or crushed cornflakes.
- Italian Seasoning (1 tsp): Adds classic herb flavor.
- Substitution: Dried oregano, basil, or a mix of thyme and rosemary.
- Salt (½ tsp): Enhances the chicken’s flavor.
- Substitution: Sea salt or low-sodium options for dietary needs.
- Black Pepper (¼ tsp): Adds mild heat and depth.
- Substitution: White pepper or a pinch of cayenne for extra spice.
- Olive Oil (2 tbsp): Used for optional searing to lock in flavor.
- Substitution: Vegetable oil, avocado oil, or butter.
For the Topping
- Grated Parmesan Cheese (1 cup): Delivers nutty, salty flavor.
- Substitution: Pecorino Romano, nutritional yeast, or vegan Parmesan.
- Shredded Mozzarella Cheese (1 cup): Melts into a gooey, stretchy topping.
- Substitution: Provolone, cheddar, or vegan mozzarella.
- Garlic (2 cloves, minced): Infuses the topping with savory warmth.
- Substitution: ½ tsp garlic powder if fresh isn’t available.
Optional for Serving
- Fresh Parsley (chopped): Adds vibrant color and freshness.
- Substitution: Chives, basil, or no garnish.
Why They’re Important: The chicken breasts provide a lean, protein-packed base, breadcrumbs create the signature crispy crust, and the Parmesan-mozzarella topping delivers the indulgent, cheesy flavor. Garlic and Italian seasoning add Longhorn Steakhouse-inspired depth, while garnishes elevate the dish with a fresh, polished finish.
Step-by-Step Instructions
To adapt the oven-baked Longhorn Steakhouse Parmesan Chicken for the slow cooker, we’ll slow-cook the chicken to tenderness, apply the breadcrumb coating afterward, and finish with a cheesy topping, with an optional broil or skillet step for crispiness. Here’s how to do it:
Step 1: Prepare the Chicken
- Pat 4 boneless, skinless chicken breasts (about 1.5 lbs) dry with paper towels. Season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp Italian seasoning.
- Optional Sear: In a large skillet over medium heat, heat 2 tbsp olive oil. Sear the chicken for 2-3 minutes per side until lightly golden (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be delicious.)
- Tip: Searing locks in flavor but isn’t necessary for the slow cooker. Pat the chicken dry for better browning if searing.
Step 2: Slow Cook the Chicken
- Place the chicken breasts (seared or raw) in the slow cooker in a single layer. Add ¼ cup chicken broth or water to keep the chicken moist during cooking.
- Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Tip: Check at the lower end of the time range to avoid overcooking. The chicken should be juicy but not falling apart, as it will be coated later.
Step 3: Prepare the Coating Stations
- Set up three shallow bowls:
- Bowl 1: ½ cup all-purpose flour.
- Bowl 2: 2 large eggs beaten with ¼ cup milk.
- Bowl 3: 1 cup Italian-style bread crumbs mixed with ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp black pepper.
- Remove the cooked chicken from the slow cooker and pat dry with paper towels to remove excess moisture. Let it cool slightly for easier handling.
- Tip: If the chicken is too wet, dust lightly with flour before breading to help the coating stick. Save any slow cooker liquid for another use (e.g., soup).
Step 4: Bread the Chicken
- Dredge each chicken breast in the flour, shaking off excess.
- Dip in the egg-milk mixture, letting excess drip off.
- Coat evenly with the breadcrumb mixture, pressing gently to ensure the crumbs adhere.
- Tip: For extra crunch, double-coat by repeating the egg and breadcrumb steps. Refrigerate breaded chicken for 10 minutes to set the coating if time allows.
Step 5: Add Cheese Topping and Crisp
- Option 1: Broiler (preferred for Longhorn Steakhouse-style results):
- Preheat the oven to broil (500°F/260°C). Line a baking sheet with foil or a silicone mat and lightly spray with cooking spray.
- Place the breaded chicken on the baking sheet. In a small bowl, mix 1 cup grated Parmesan, 1 cup shredded mozzarella, and 2 minced garlic cloves. Sprinkle evenly over the chicken.
- Broil for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and golden. No need to flip.
- Option 2: Skillet (for stovetop crisping):
- Heat 2 tbsp olive oil in a large skillet over medium heat. Place the breaded chicken in the skillet and cook for 2-3 minutes per side until the coating is golden.
- Sprinkle the Parmesan-mozzarella-garlic mixture over the chicken, cover the skillet, and cook for 2-3 minutes until the cheese melts. Alternatively, transfer to an oven-safe dish and broil for 1-2 minutes for a bubblier topping.
- Option 3: Slow Cooker Finish (for a softer texture):
- Return the breaded chicken to the slow cooker. Sprinkle with the Parmesan-mozzarella-garlic mixture, cover, and cook on high for 10-15 minutes until the cheese melts. The coating will be softer, not crispy.
- Tip: Ensure the chicken remains at 165°F (74°C) internally after crisping (it should already be cooked). Keep cooked chicken warm in a 200°F (93°C) oven while preparing others.
Step 6: Serve
- Serve hot, garnished with chopped fresh parsley for a vibrant, fresh finish.
- Pair with your favorite sides, such as mashed potatoes, green beans, or a Caesar salad, for a complete Longhorn Steakhouse-inspired meal.
- Tip: Slice the chicken for easier eating or a prettier presentation, and drizzle with a bit of olive oil or lemon juice for extra flair.
Assembly: Serving Your Slow Cooker Longhorn Steakhouse Parmesan Chicken
Now it’s time to plate this cheesy, crispy dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Longhorn Steakhouse Parmesan Chicken:
- Serve the Chicken: Place each cheesy chicken breast on a plate, ensuring a generous layer of melted Parmesan and mozzarella. Slice into strips for a more elegant look if desired.
- Garnish: Sprinkle with chopped fresh parsley for a pop of color and freshness. A pinch of extra Italian seasoning or a drizzle of olive oil adds a festive touch.
- Presentation Tip: Use white or rustic plates to highlight the golden crust and bubbly cheese. A parsley sprig or a lemon wedge makes it Instagram-worthy.
- Optional Sides: Pair with Longhorn Steakhouse-inspired sides like garlic mashed potatoes, roasted asparagus, or a house salad with ranch dressing. Dinner rolls or garlic bread complement the Italian flavors. A glass of red wine (like Merlot), iced tea, or a light beer enhances the meal.
- Optional Add-Ins: Offer marinara sauce, extra Parmesan, or a sprinkle of red pepper flakes on the side for customization.
Pro Tip: Serve family-style by arranging the cheesy chicken on a large platter with a spatula, alongside a dish of parsley and extra cheese, letting everyone help themselves—it’s a warm, communal way to enjoy this steakhouse-inspired dish!
Storage and Make-Ahead Tips
Slow Cooker Longhorn Steakhouse Parmesan Chicken is best enjoyed fresh for maximum crispiness, but leftovers can be stored with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Let the chicken cool, then store in an airtight container in the fridge for up to 3 days. Store garnishes separately to maintain texture.
- Reheat in a 350°F (175°C) oven for 8-10 minutes or an air fryer at 375°F (190°C) for 5-7 minutes to restore some crispiness. Avoid microwaving to prevent soggy coating.
- Make-Ahead Tips:
- Chicken: Slow-cook the chicken up to 1 day ahead, cool, and refrigerate in the slow cooker insert. Bread and add cheese topping just before serving.
- Breading: Prepare the breadcrumb mixture up to 3 days ahead and store in an airtight container. Bread the chicken after slow-cooking for the best texture.
- Freezing: Freeze slow-cooked (unbreaded, uncheesed) chicken for up to 2 months in an airtight container. Thaw in the fridge, then bread, top with cheese, and crisp as directed. Avoid freezing breaded or cheesed chicken, as the coating and cheese may lose texture.
- Garnishes: Prep parsley just before serving to keep it vibrant. Store extra cheese in the fridge for up to a week.
Tip: Use leftovers in sandwiches with marinara and lettuce, as a topping for pasta, or chopped in a salad with Caesar dressing for a quick, flavorful meal.
Recipe Variations
Slow Cooker Longhorn Steakhouse Parmesan Chicken is super versatile—here are some fun ways to mix it up:
- Spicy Parmesan Chicken: Add ½ tsp red pepper flakes or cayenne to the breadcrumb mixture for a spicy kick.
- Herb-Infused: Mix 1 tsp fresh rosemary or thyme into the breadcrumb mixture for an herby twist.
- Gluten-Free: Use gluten-free flour and breadcrumbs, ensuring all seasonings are gluten-free (most are, but check labels).
- Cheesy Deluxe: Add ½ cup shredded provolone or gouda to the cheese topping for an even richer, stretchier melt.
- Veggie Boost: Serve with a side of sautéed mushrooms or zucchini, or add a layer of roasted red peppers under the cheese topping.
- Low-Carb: Skip the breadcrumb coating and simply top the slow-cooked chicken with the cheese-garlic mixture, serving with cauliflower mash or zucchini noodles.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Longhorn Steakhouse Parmesan Chicken that’ll bring crispy, cheesy, steakhouse-inspired flavors to your table! This dish is all about tender chicken breasts with a seasoned breadcrumb crust and a melty Parmesan-mozzarella topping, made mostly effortless by the slow cooker with a quick crisping step. Whether you’re serving it for a weeknight dinner, a special date night, or a family gathering, it’s sure to impress with its Longhorn Steakhouse flair. So grab your slow cooker, bread that chicken, and let the kitchen fill with the irresistible aroma of garlic and cheese. Play with garnishes, try new sides, and enjoy every savory, cheesy bite. Happy cooking!
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Longhorn Steakhouse Parmesan Chicken Recipe
Description
Craving a restaurant-quality dish that combines tender chicken with a crispy, cheesy crust straight from the Longhorn Steakhouse menu? Look no further than Slow Cooker Longhorn Steakhouse Parmesan Chicken! This indulgent recipe features boneless chicken breasts coated in a seasoned breadcrumb mixture, slow-cooked to perfection, and topped with a melty blend of Parmesan and mozzarella cheese, accented with garlic.
Ingredients
For the Chicken
-
Boneless, Skinless Chicken Breasts (4, about 1.5 lbs): Tender and lean, the star of the dish.
-
Substitution: Chicken thighs (for richer flavor), pork chops, or firm tofu for vegetarian (adjust cooking time).
-
-
All-Purpose Flour (½ cup): Helps create a base for the breadcrumb coating.
-
Substitution: Gluten-free flour or almond flour for gluten-free or low-carb.
-
-
Large Eggs (2): Binds the breadcrumb coating.
-
Substitution: Aquafaba or a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan.
-
-
Milk (¼ cup): Thins the egg wash for even coating.
-
Substitution: Water, plant-based milk, or heavy cream for richer flavor.
-
-
Italian-Style Bread Crumbs (1 cup): Provides a crispy, seasoned crust.
-
Substitution: Panko breadcrumbs (add ½ tsp extra Italian seasoning), gluten-free breadcrumbs, or crushed cornflakes.
-
-
Italian Seasoning (1 tsp): Adds classic herb flavor.
-
Substitution: Dried oregano, basil, or a mix of thyme and rosemary.
-
-
Salt (½ tsp): Enhances the chicken’s flavor.
-
Substitution: Sea salt or low-sodium options for dietary needs.
-
-
Black Pepper (¼ tsp): Adds mild heat and depth.
-
Substitution: White pepper or a pinch of cayenne for extra spice.
-
-
Olive Oil (2 tbsp): Used for optional searing to lock in flavor.
-
Substitution: Vegetable oil, avocado oil, or butter.
-
For the Topping
-
Grated Parmesan Cheese (1 cup): Delivers nutty, salty flavor.
-
Substitution: Pecorino Romano, nutritional yeast, or vegan Parmesan.
-
-
Shredded Mozzarella Cheese (1 cup): Melts into a gooey, stretchy topping.
-
Substitution: Provolone, cheddar, or vegan mozzarella.
-
-
Garlic (2 cloves, minced): Infuses the topping with savory warmth.
-
Substitution: ½ tsp garlic powder if fresh isn’t available.
-
Optional for Serving
-
Fresh Parsley (chopped): Adds vibrant color and freshness.
-
Substitution: Chives, basil, or no garnish.
-
Why They’re Important: The chicken breasts provide a lean, protein-packed base, breadcrumbs create the signature crispy crust, and the Parmesan-mozzarella topping delivers the indulgent, cheesy flavor. Garlic and Italian seasoning add Longhorn Steakhouse-inspired depth, while garnishes elevate the dish with a fresh, polished finish.
Instructions
Step 1: Prepare the Chicken
-
Pat 4 boneless, skinless chicken breasts (about 1.5 lbs) dry with paper towels. Season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp Italian seasoning.
-
Optional Sear: In a large skillet over medium heat, heat 2 tbsp olive oil. Sear the chicken for 2-3 minutes per side until lightly golden (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be delicious.)
-
Tip: Searing locks in flavor but isn’t necessary for the slow cooker. Pat the chicken dry for better browning if searing.
-
Step 2: Slow Cook the Chicken
-
Place the chicken breasts (seared or raw) in the slow cooker in a single layer. Add ¼ cup chicken broth or water to keep the chicken moist during cooking.
-
Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
-
Tip: Check at the lower end of the time range to avoid overcooking. The chicken should be juicy but not falling apart, as it will be coated later.
-
Step 3: Prepare the Coating Stations
-
Set up three shallow bowls:
-
Bowl 1: ½ cup all-purpose flour.
-
Bowl 2: 2 large eggs beaten with ¼ cup milk.
-
Bowl 3: 1 cup Italian-style bread crumbs mixed with ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp black pepper.
-
-
Remove the cooked chicken from the slow cooker and pat dry with paper towels to remove excess moisture. Let it cool slightly for easier handling.
-
Tip: If the chicken is too wet, dust lightly with flour before breading to help the coating stick. Save any slow cooker liquid for another use (e.g., soup).
-
Step 4: Bread the Chicken
-
Dredge each chicken breast in the flour, shaking off excess.
-
Dip in the egg-milk mixture, letting excess drip off.
-
Coat evenly with the breadcrumb mixture, pressing gently to ensure the crumbs adhere.
-
Tip: For extra crunch, double-coat by repeating the egg and breadcrumb steps. Refrigerate breaded chicken for 10 minutes to set the coating if time allows.
-
Step 5: Add Cheese Topping and Crisp
-
Option 1: Broiler (preferred for Longhorn Steakhouse-style results):
-
Preheat the oven to broil (500°F/260°C). Line a baking sheet with foil or a silicone mat and lightly spray with cooking spray.
-
Place the breaded chicken on the baking sheet. In a small bowl, mix 1 cup grated Parmesan, 1 cup shredded mozzarella, and 2 minced garlic cloves. Sprinkle evenly over the chicken.
-
Broil for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and golden. No need to flip.
-
-
Option 2: Skillet (for stovetop crisping):
-
Heat 2 tbsp olive oil in a large skillet over medium heat. Place the breaded chicken in the skillet and cook for 2-3 minutes per side until the coating is golden.
-
Sprinkle the Parmesan-mozzarella-garlic mixture over the chicken, cover the skillet, and cook for 2-3 minutes until the cheese melts. Alternatively, transfer to an oven-safe dish and broil for 1-2 minutes for a bubblier topping.
-
-
Option 3: Slow Cooker Finish (for a softer texture):
-
Return the breaded chicken to the slow cooker. Sprinkle with the Parmesan-mozzarella-garlic mixture, cover, and cook on high for 10-15 minutes until the cheese melts. The coating will be softer, not crispy.
-
Tip: Ensure the chicken remains at 165°F (74°C) internally after crisping (it should already be cooked). Keep cooked chicken warm in a 200°F (93°C) oven while preparing others.
-
Step 6: Serve
-
Serve hot, garnished with chopped fresh parsley for a vibrant, fresh finish.
-
Pair with your favorite sides, such as mashed potatoes, green beans, or a Caesar salad, for a complete Longhorn Steakhouse-inspired meal.
-
Tip: Slice the chicken for easier eating or a prettier presentation, and drizzle with a bit of olive oil or lemon juice for extra flair.
-
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs are juicier and work well. Cook for the same time (4-6 hours on low or 2-3 hours on high), checking for an internal temperature of 165°F (74°C).
Q: Can I skip the breading step?
A: Yes! For a simpler, softer dish, slow-cook the chicken, top with the Parmesan-mozzarella-garlic mixture, and cook on high for 10-15 minutes until melted. The flavor will still be delicious, though less crispy.
Q: Is this recipe gluten-free?
A: It can be! Use gluten-free flour and breadcrumbs, and ensure seasonings are gluten-free (most are, but check labels). The other ingredients are naturally gluten-free.
Q: Can I make this in the oven like the original recipe?
A: Yes! Follow the original instructions: bread the chicken, sear in a skillet for 3-4 minutes per side, top with cheese, and bake at 375°F (190°C) for 20-25 minutes until bubbly and cooked through.
Q: Can I freeze leftovers?
A: Freeze slow-cooked (unbreaded, uncheesed) chicken for up to 2 months in an airtight container. Thaw in the fridge, then bread, top with cheese, and crisp before serving. Avoid freezing breaded or cheesed chicken to preserve texture.
Q: What’s the best way to serve this for a crowd?
A: Serve the cheesy chicken warm on a large platter with a spatula, alongside dishes of parsley and extra cheese. Let guests serve themselves with sides like mashed potatoes or salad for a cozy, communal meal perfect for gatherings.