Slow Cooker Chicken Parmesan is an easy way to make Chicken Parmesan Sandwiches! Set it and forget it, you can let dinner cook its way to perfection by the time you are done with your day. Melty and delicious, you cannot go wrong with this great take on an Italian dinner night.
Look below for a printed version to make your in kitchen cooking easier.
This recipe is updated from the Chicken Parmigiana Recipe from years ago. Its still just as delicious and just as pain free for cooking as it gets.
Load up your lightly buttered and crisped rolls with your perfectly tender chicken, for a meal that everyone can enjoy for a few days (that is if there is any left over).
You can also make it an Italian weeks worth of dinners by adding Mozzarella Chicken with Homemade sauce to a night and Chicken Parmesan Fingers, a recipe your kids will love. Unless of course they are like my kids and only eat baked chicken nuggets…so I have that recipe too!
Slow Cooker Chicken Parmesan Recipe
- 29 ounces canned tomato sauce
- 14.5 ounces canned petite diced tomatoes
- 12 ounces canned tomato paste
- 2 cups sweet yellow onion, finely diced
- 1 tablespoon garlic, finely chopped (about 2 cloves)
- ½ teaspoon dried parsley leaves
- ½ teaspoon dried oregano leaves
- 2 bay leaves
- 4 tablespoons fresh basil, finely chopped (about 6 leaves)
- 3-4 large THAWED/FRESH boneless, skinless chicken breasts
- sliced or shredded mozzarella cheese
- grated parmesan cheese
- 4-6 hard rolls
- butter
(about 2 cloves)How to make Slow Cooker Chicken Parmesan Sandwiches
Start the slow cooker
on low heat.
Add tomato sauce, diced tomatoes, tomato paste and stir until combined.
Add onions, garlic, stir.
Add parsley, oregano, bay leaves, basil and stir.
Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 6 hours.
Use two forks to shred the chicken.
Slice the hard rolls in half and toast on a hot buttered skillet.
Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.
Top with lots of grated Parmesan, sliced mozzarella and serve.
- 29 ounces canned tomato sauce
- 14.5 ounces canned petite diced tomatoes
- 12 ounces canned tomato paste
- 2 cups sweet yellow onion finely diced
- 1 tablespoon garlic finely chopped (about 2 cloves)
- ½ teaspoon dried parsley leaves
- ½ teaspoon dried oregano leaves
- 2 bay leaves
- 4 tablespoons fresh basil finely chopped (about 6 leaves)
- 3-4 large THAWED/FRESH boneless skinless chicken breasts
- sliced or shredded mozzarella cheese
- grated parmesan cheese
- 4-6 hard rolls
- butter
-
Start the slow cooker on low heat.
-
Add tomato sauce, diced tomatoes, tomato paste and stir until combined.
-
Add onions, garlic, stir.
-
Add parsley, oregano, bay leaves, basil and stir.
-
Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 6 hours.
-
Use two forks to shred the chicken.
-
Slice the hard rolls in half and toast on a hot buttered skillet.
-
Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.
-
Top with a generous sprinkling of grated Parmesan, sliced mozzarella and serve.
Looking for other amazing chicken dishes? Do not leave without printing off this Lemon Butter Sauce Recipe! The sauce is so good you could eat it off the spoon…or chicken is probably better.
