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Last Updated on February 20, 2021 by Jess
Can I start out with being real with you all? I love the slow cooker for simplicity’s sake, but man, I miss the texture that you lose when you cook with it. That, and does a meal ever turn out looking beautiful when it comes out of the slow cooker? I generally think not. HOWEVER…I had been craving a low and slow cooked chicken meal for a while and my take on a slow cooker chicken parmesan came out beautifully!
Okay, I’ll be honest, it isn’t truly a chicken parmesan. I did add some mushrooms and the chicken isn’t fried. But the flavor, it’s dynamite. My family reached for seconds…and thirds. I had to quickly put together the leftovers so I had lunches before they devoured it all.
But who wants to hear about how much my family loved it, right? You want to get cooking, don’t you? Let’s do it!
Your Ingredients
- 2 boneless, skinless chicken breasts (mine are generally frozen)
- ½ cup chopped onions
- 1 cup chopped fresh button mushrooms
- ½ tablespoon minced garlic
- 28 ounce can of diced tomatoes (mine had salt added so I didn’t add extra salt)
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- ¼ teaspoon pepper
- 3 cups cooked pasta, al dente (we generally use tri-colored rotini)
- 2 cups shredded cheese, I used a great mozzarella, cheddar, and provolone mix from the Burnett Dairy here in Wisconsin.
- ¼ cup parmesan cheese
- ½ cup Italian breadcrumbs, optional
Your Steps to a Great Slow Cooker Chicken Parmesan
Layer onions, mushrooms, garlic tomatoes, basil, oregano, and pepper in your slow cooker. Top with chicken breasts that have been lightly dusted with salt and pepper. Cook on low for 6 hours.
After approximately 5 ½ hours, cook pasta to al dente if you have not done so already. Remove chicken and shred. Stir noodles and shredded chicken into the slow cooker and cover with shredded cheese as well as the parmesan. Return cover and cook until cheese has melted.
Meanwhile, spray a small sauce pan with cooking spray. Head over medium heat. Once hot, add breadcrumbs and toast them, stirring every minute or so. Watch them carefully as not to burn them.
Serve up your delightful slow cooker meal, topping with the toasted breadcrumbs for texture.
Get the veggies first! Add a few spices and seasonings. Look at that glorious chicken ready to be shredded. Mix it back in with some al dente rotini! Cover in cheese… while you toast your breadcrumbs! Mmmmmm…. Let’s eat!
Slow Cooker Chicken Parmesan
Equipment
Ingredients
- 2 boneless skinless chicken breasts (mine are generally frozen)
- ½ cup chopped onions
- 1 cup chopped fresh button mushrooms
- ½ tablespoon minced garlic
- 28 ounce can of diced tomatoes
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- ¼ teaspoon pepper
- 3 cups cooked pasta al dente
- 2 cups shredded cheese any combination of mozzarella, cheddar, and provolone
- ¼ cup parmesan cheese
- ½ cup Italian breadcrumbs optional
Instructions
- Layer onions, mushrooms, garlic tomatoes, basil, oregano, and pepper in your slow cooker.
- Top with chicken breasts that have been lightly dusted with salt and pepper. Cook on low for 6 hours.
- After approximately 5 ½ hours, cook pasta to al dente if you have not done so already.
- Remove chicken and shred.
- Stir noodles and shredded chicken into the slow cooker and cover with shredded cheese as well as the parmesan. Return cover and cook until cheese has melted.
- Meanwhile, spray a small sauce pan with cooking spray. Head over medium heat.
- Once hot, add breadcrumbs and toast them, stirring every minute or so. Watch them carefully as not to burn them.
- Serve, topping with the toasted breadcrumbs for texture.
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