Slow Cooker Chicken Parmesan


It is hard to find someone who isn’t a fan of chicken parmesan.  The crunchy breaded chicken, lovely tomato sauce and cheesy goodness is enough to make anyone’s mouth water.

What would you say if I told you, I found a way to have this classic dish but with half the effort and calories but with all the flavor and goodness?

I did!

And it is so easy and delicious!

Now if you want to use jarred sauce, go right ahead, they did in the recipe I adapted this from.  Just make sure it is a good brand without lots of sugar and that you use at least 28 ounces.  I prefer using crushed tomatoes (from my garden if possible), fresh basil and garlic and some salt, and pepper.


Now for the easy part.  Just place the chicken in the slow cooker, dump the tomatoes or sauce over the top and add the herbs.  Cook it on low for 8 hours or high for 4 hours.



Once the chicken is done, shred it right in the slow cooker then add in your pasta (I used rotini) cover. Cook for about 25 minutes or until the pasta is al dente.  Just make sure all the pasta is covering in the tomatoes and juices before you cover and walk away.

Top with mozzarella cheese, cover and cook 10 more minutes or until the cheese is melted. Now for the best part!  The crunchies!


Toast whole wheat panko breadcrumbs in a skillet!  Right before serving, sprinkle some of that crunchy goodness on each serving!

There you go!  Totally easy and totally delicious without all the frying!

Yield: 6 Servings

Slow Cooker Chicken Parmesan

Chicken Parmesan made easy with the help of a slow cooker! Serve with a side salad.

10 minPrep Time:

8 hr, 30 Cook Time:

8 hr, 40 Total Time:

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  • 2 boneless skinless chicken breasts
  • 1 can BPA free crushed tomatoes (28 oz) or 28 oz jar sauce
  • 1/4 cup water
  • 2 Tbsp fresh basil
  • 1 tsp minced garlic
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 12 oz. uncooked whole grain pasta
  • 1 1/2 cups shredded mozzarella cheese
  • 1 Tbsp olive oil
  • 1/2 cup whole wheat panko breadcrumbs


  1. Place chicken, spices, garlic, crushed tomatoes and water in the slow cooker.
  2. Cook on high for 4 hours or low for 8.
  3. Shred chicken.
  4. Add pasta and mix in well so that the pasta is covered in the liquid.
  5. Cover and cook for another 25 minutes.
  6. Add the cheese on top and close the lid and let it melt (approx 10 minutes)
  7. While the cheese is melting, heat the olive oil over medium heat.
  8. Add the breadcrumbs and mix well into the oil.
  9. Cook for a few minutes until the breadcrumbs are crispy.
  10. Serve and top with the breadcrumbs and parmesan cheese.
Cuisine: Italian | Recipe Type: Main Dishes, Slow Cooker


Containers: 1P, 1R, 1B, 2Y


Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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