Easy Slow Cooker Chicken Parmesan

14 Servings360 cals

Can you guess what we’re finally doing today? If you guessed another slow cooker recipe, you’re right! This Slow Cooker Chicken Parmesan recipe is one of my favorites, it’s super easy to make with just a few ingredients, and it’s for meal prep!

All you’ll need for this one is your slow cooker and an optional slow cooker liner for easy clean up.

Add into your slow cooker 3 pounds of chicken breast, 2 28 ounces cans of crushed tomatoes, salsa, or your favorite pasta sauce, 1 chopped up red onion, 1 tablespoon of basil, 1 teaspoon of parsley, and 1 teaspoon of oregano.

No salted added crushed tomatoes or salsa will be your healthiest option but a flavored pasta sauce will make the recipe taste even better!

Mix those ingredients together and throw your lid on.

You can cook it on high for around 4 hours or low for 6-7 hours. Cooking time will depend on how thick or thin your chicken breast is.

Remove your lid after cooking your slow cooker chicken parmesan for the allotted time and shred your chicken using two forks. It should shred pretty easy if it’s cooked.

Continue by adding in 3 ounces of cream cheese and 1 box of a higher protein pasta.

If you’re watching your carbs or want to improve the macros a bit you can just use half a box or even none!

Mix those ingredients in.

On top, sprinkle 1/2 cup of parmesan cheese and 1 1/2 cups of a reduced fat mozzarella cheese once those are mixed.

Cover and continue cooking on low for around 10-15 minutes.

If you cook it too long, your pasta will get a bit mushy so keep an eye on it. You’ll know it’s done when it thickens up.

Slow Cooker Portioning

To portion this slow cooker chicken parmesan out all you have to do is weigh the whole recipe and divide into how many portions you want. I made 7 and each portion today was around 470 grams.

Another “hack” here is to weigh your slow cooker bowl before adding in all of your ingredients and remember that number. When it’s done you can just reweigh it and subtract the weight of the bowl then divide.

That definitely sounds more confusing than it is. Let me know how you portion yours out below in the comments.

Ready for your next slow cooker recipe? Try our Slow Cooker Chicken and Biscuits next!

Slow Cooker Chicken Parmesan Recipe

Easy Slow Cooker Chicken Parmesan

This Slow Cooker Chicken Parmesan is one of our weekly meal prep favorites! Packed with protein, easy to make, and absolutely delicious.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: chicken parmesan, crockpot, slow cooker
Servings: 14 Servings
Calories: 360kcal
Cost: $10
Course: Main Course
Cuisine: American
Keyword: chicken parmesan, crockpot, slow cooker
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 14 Servings
Calories: 360kcal
Cost: $10

Ingredients

  • 3 Pounds Chicken Breast48 Ounces
  • 2 Cans Crushed Tomatoes56 Ounces Total No Salt Added (Salsa or Pasta Sauce work too)
  • 1 Red OnionChopped
  • 1 Tablespoon Basil
  • 1 Teaspoon Parsley
  • 1 Teaspoon Oregano
  • 1 Box Pasta14.5 Ounces (or HALF/NONE)
  • 3 Ounces Cream CheeseFat Free or Reduced/Full Fat
  • ½ Cup Parmesan Cheese
  • 1 ½ Cups Mozzarella CheeseReduced Fat or Full Fat

Instructions

  • Add your Chicken, Sauce, Onion, Basil, Parsley, and Oregano into your slow cooker
  • Mix everything up a bit
  • Cook those on Low for 6-7 hours or High for 4 hours (cooking time depends on how thick your chicken breast is)
  • Remove your cover and shred your chicken using two forks
  • Mix in your Cream Cheese and Pasta
  • Sprinkle on your cheese
  • Continue cooking on Low for 10-15 minutes

Video

Notes

Calories in the whole recipe WITHOUT PASTA:
  • Calories: 2477
  • Fat: 45g
  • Saturated Fat: 23g
  • Sodium: 3057mg
  • Carbs: 109g Net Carbs = 87g
  • Fiber: 22g
  • Sugar: 71g
  • Protein: 409g
 
Calories in the whole recipe:
  • Calories: 5045
  • Fat: 69g
  • Saturated Fat: 26g
  • Sodium: 3372mg
  • Carbs: 578g Net Carbs = 507g
  • Fiber: 71g
  • Sugar: 92g
  • Protein: 528g
 
Calories in each serving (if you make 7 w/ pasta):
  • Calories: 720
  • Fat: 9.8g
  • Saturated Fat: 3.7g
  • Sodium: 481.7mg
  • Carbs: 82.5g Net Carbs = 72.4g
  • Fiber: 10.1g
  • Sugar: 13.1g
  • Protein: 75.4g

Nutrition

Calories: 360kcal | Carbohydrates: 41.2g | Protein: 37.7g | Fat: 4.9g | Saturated Fat: 1.8g | Sodium: 240.8mg | Fiber: 5g | Sugar: 6.5g

Ingredients

  • 3 Pounds Chicken Breast 48 Ounces
  • 2 Cans Crushed Tomatoes 56 Ounces Total No Salt Added (Salsa or Pasta Sauce work too)
  • 1 Red Onion Chopped
  • 1 Tablespoon Basil
  • 1 Teaspoon Parsley
  • 1 Teaspoon Oregano
  • 1 Box Pasta 14.5 Ounces (or HALF/NONE)
  • 3 Ounces Cream Cheese Fat Free or Reduced/Full Fat
  • ½ Cup Parmesan Cheese
  • 1 ½ Cups Mozzarella Cheese Reduced Fat or Full Fat

Instructions

  • Add your Chicken, Sauce, Onion, Basil, Parsley, and Oregano into your slow cooker
  • Mix everything up a bit
  • Cook those on Low for 6-7 hours or High for 4 hours (cooking time depends on how thick your chicken breast is)
  • Remove your cover and shred your chicken using two forks
  • Mix in your Cream Cheese and Pasta
  • Sprinkle on your cheese
  • Continue cooking on Low for 10-15 minutes

Video

Notes

Calories in the whole recipe WITHOUT PASTA:
  • Calories: 2477
  • Fat: 45g
  • Saturated Fat: 23g
  • Sodium: 3057mg
  • Carbs: 109g Net Carbs = 87g
  • Fiber: 22g
  • Sugar: 71g
  • Protein: 409g
 
Calories in the whole recipe:
  • Calories: 5045
  • Fat: 69g
  • Saturated Fat: 26g
  • Sodium: 3372mg
  • Carbs: 578g Net Carbs = 507g
  • Fiber: 71g
  • Sugar: 92g
  • Protein: 528g
 
Calories in each serving (if you make 7 w/ pasta):
  • Calories: 720
  • Fat: 9.8g
  • Saturated Fat: 3.7g
  • Sodium: 481.7mg
  • Carbs: 82.5g Net Carbs = 72.4g
  • Fiber: 10.1g
  • Sugar: 13.1g
  • Protein: 75.4g

Nutrition

Calories: 360kcal | Carbohydrates: 41.2g | Protein: 37.7g | Fat: 4.9g | Saturated Fat: 1.8g | Sodium: 240.8mg | Fiber: 5g | Sugar: 6.5g

6 Comments

  1. Kasimir on May 17, 2017 at 12:00 am

    Is it ok to use chicken thighs instead of breasts on your recipes?

  2. Veronica Sanders on September 7, 2017 at 12:00 am

    Love your recipes! Don’t know how we ever lived without them!

  3. Alice on September 15, 2017 at 12:00 am

    Would love to see recipes using pea protein. I bought some….and it’s yucky so far. How can I cook or bake with it and end up with something yummy and good for me?

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