Slow Cooker Chicken Parmesan is a comforting and easy dish that brings together juicy breaded chicken, rich tomato sauce and gooey melted mozzarella—all made fuss-free in your slow cooker. Whether you’re prepping it ahead or enjoying a relaxed weeknight dinner, this recipe takes the guesswork out of dinner and delivers satisfying Italian-style flavour with minimal effort and maximum taste.
Why You’ll Love Slow Cooker Chicken Parmesan
You’ll love this Slow Cooker Chicken Parmesan because it lets you harness the convenience of a slow cooker while still serving up a dish that feels special and homemade. The sauce simmers slowly, deepening its flavour, while the breaded chicken stays crisp enough and the mozzarella melts beautifully on top. It’s perfect if you want comfort food without spending hours in the kitchen, and it’s crowd-pleasing for families or casual guests alike.
Ingredients
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1 package (26 to 32 oz) of frozen fully cooked breaded chicken strips or nuggets (refer to notes)
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8 oz sliced mozzarella cheese
Sauce
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28 oz can petit diced tomatoes
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6 oz can tomato paste
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2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon pepper
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1 teaspoon oregano
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1 teaspoon basil
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¼ cup brown sugar (see notes)
Step-by-Step: How to Make Slow Cooker Chicken Parmesan
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Spray the crock of your slow cooker with non-stick cooking spray to help prevent sticking and make cleanup easier.
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Combine all the sauce ingredients—diced tomatoes, tomato paste, minced garlic, salt, pepper, oregano, basil, and brown sugar—in the crock pot. Stir well to ensure they’re evenly mixed.
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Cover the slow cooker, and cook on low for 4–6 hours or on high for 3–5 hours.
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During the last hour of cooking time, add the frozen breaded chicken strips (or nuggets) into the sauce. This lets the chicken heat through and absorb some sauce flavour without becoming overly soggy.
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About 15 minutes before you plan to serve, place the slices of mozzarella cheese over the top of the chicken and sauce. Cover again so the cheese has time to melt into a delicious gooey layer.
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Serve the dish hot, optionally over pasta, with a side salad or garlic bread, and enjoy!
Helpful Tips
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Use a slow cooker liner if you want even easier cleanup—some sauce may bake on the sides and base.
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Make sure the frozen chicken is fully cooked breaded whole chicken breast meat (not “chopped and formed”) so you get better texture and flavour.
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If you like a bit more texture contrast, you can under-cook (slightly) the chicken in the last hour so it retains some crispness.
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Stir gently just once after you add the chicken so you don’t break the breading.
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If your mozzarella isn’t melting to your liking, switch the slow cooker to the “keep warm” or “high” setting for the final 10–15 minutes with the lid off so the cheese melts and bubbles a bit.
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To deepen flavour, sprinkle in a pinch of red pepper flakes or add a splash of balsamic vinegar when you add the sauce ingredients.
Substitutions And Variations
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Sauce sweetness: Omit or reduce the brown sugar to 2 tablespoons if you prefer a tarter, more traditional Italian tomato sauce.
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Chicken option: Use plain frozen breaded chicken breast strips, or even fresh breaded chicken if you’d rather bake then transfer to slow cooker.
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Cheese limit: Swap mozzarella for provolone, fontina or even a mixture of mozzarella and parmesan for extra richness.
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Add vegetables: Stir in sliced mushrooms, chopped zucchini, or spinach during the final hour to boost veg content.
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Spice it up: Add chopped jalapenos or red pepper flakes for heat.
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Make it gluten free: Use certified gluten-free breaded chicken and check that your tomato paste and diced tomatoes have no added gluten ingredients.
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Different serving style: Rather than over pasta, serve it as a hearty topping for zucchini noodles, roasted potatoes or even in a sandwich roll for a chicken parm sub.
Storage Instructions
Allow the dish to cool slightly, then transfer leftover Slow Cooker Chicken Parmesan to an airtight container. Store in the refrigerator for up to 3 days. When reheating, you can use the microwave or preheat an oven to 350°F (175°C) and bake for about 15–20 minutes until heated through and the cheese is bubbling again. For longer storage, you can freeze portions (without too much sauce-soaked breading) in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator then reheat.
Nutritional Information
Serving size: 1 serving
Calories: 325 kcal
Carbohydrates: 38 g
Protein: 18 g
Fat: 13 g
Saturated Fat: 8 g
Cholesterol: 45 mg
Sodium: 1,539 mg
Potassium: 1,074 mg
Fiber: 6 g
Sugar: 28 g
Vitamin A: 1,485 IU
Vitamin C: 28 mg
Calcium: 387 mg
Iron: 4 mg
Serving Suggestions
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Serve this Slow Cooker Chicken Parmesan over freshly cooked spaghetti or fettuccine with a sprinkle of extra basil or parsley.
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Pair it with garlic bread or focaccia to soak up extra sauce.
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Accompany with a fresh green salad lightly dressed with olive oil and lemon to balance the richness.
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For a lighter version, serve over zucchini noodles or spiralised veggies.
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A glass of crisp white wine (or sparkling water with lemon) helps cut through the tomato-cheese richness and elevate the meal.
Frequently Asked Questions About Slow Cooker Chicken Parmesan
Q: Can I use raw breaded chicken instead of fully cooked frozen chicken?
A: Yes, but you’ll need to adjust cooking time. Because raw breaded chicken takes longer to cook through (and you risk the breading getting soggy), it’s easiest to stick with fully cooked breaded chicken strips or nuggets that just need warming. If using raw, you might add them earlier, monitor internal temperature to ensure they reach 165°F (74°C), and consider crisping them under a broiler after slow-cooker time.
Q: Will the chicken stay crispy in the slow cooker?
A: The breaded chicken may soften a bit as it sits in the sauce, because slow cooking involves moisture and heat. To preserve some crispiness, add the frozen chicken only in the last hour of cooking (as the recipe suggests). Then if you prefer more texture, after the slow-cooker step you can place the dish under a broiler for a few minutes or use a hot oven for 5–10 minutes to crisp the top.
Q: Can I make this ahead of time for a freezer meal?
A: Absolutely. You can make the sauce ahead, freeze it, then when you’re ready, thaw the sauce, place in the slow cooker, add the frozen breaded chicken in the final hour, and proceed with the cheese topping. Alternatively, assemble everything (except cheese) in a slow-cooker liner, freeze, and later defrost and cook as directed—just add the cheese towards the end.
Q: What if I don’t have sliced mozzarella?
A: You can use shredded mozzarella instead—just sprinkle it over the top about 15 minutes before serving. You could also use a blend of mozzarella and shredded parmesan or provolone for variation. The key is adding the cheese near the end so it melts nicely without overcooking.
Q: My sauce seems too acidic—how can I reduce the tang?
A: If you find your tomato sauce too sharp, the brown sugar in the recipe helps balance acidity with sweetness. You can increase it slightly (taste and adjust) or add a splash of heavy cream or a knob of butter just before serving to mellow the flavour. Alternatively, a pinch of baking soda can reduce acidity, but use carefully.
Conclusion
Thank you for trying this Slow Cooker Chicken Parmesan recipe—I hope it becomes a favourite in your kitchen. It’s such a joy to pull out a comforting dish that feels special but didn’t require hours of work. The combination of rich tomato sauce, breaded chicken and gooey mozzarella always brings smiles around the table. I truly appreciate you reading and cooking along with me. Enjoy the ease and flavour of this dish, take a moment to savor each bite, and thank you for being part of our food-loving community. Happy cooking and bon appétit!
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Slow Cooker Chicken Parmesan
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Slow Cooker Chicken Parmesan is a simple, flavorful meal featuring breaded chicken, zesty tomato sauce, and melted mozzarella—made effortlessly in your slow cooker.
Ingredients
1 package (26 to 32 oz) frozen fully cooked breaded chicken strips or nuggets
8 oz sliced mozzarella cheese
Sauce:
28 oz can petit diced tomatoes
6 oz can tomato paste
2 cloves garlic, minced
1 tsp salt
½ tsp pepper
1 tsp oregano
1 tsp basil
¼ cup brown sugar
Instructions
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Spray the crock of your slow cooker with non-stick cooking spray to help prevent sticking and make cleanup easier.
-
Combine all the sauce ingredients—diced tomatoes, tomato paste, minced garlic, salt, pepper, oregano, basil, and brown sugar—in the crock pot. Stir well to ensure they’re evenly mixed.
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Cover the slow cooker, and cook on low for 4–6 hours or on high for 3–5 hours.
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During the last hour of cooking time, add the frozen breaded chicken strips (or nuggets) into the sauce. This lets the chicken heat through and absorb some sauce flavour without becoming overly soggy.
-
About 15 minutes before you plan to serve, place the slices of mozzarella cheese over the top of the chicken and sauce. Cover again so the cheese has time to melt into a delicious gooey layer.
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Serve the dish hot, optionally over pasta, with a side salad or garlic bread, and enjoy!
Notes
Omit the brown sugar for a tangier sauce. For a lightly sweet flavor, use 2 tbsp. Avoid using chicken made from “chopped and formed” meat—choose real chicken breast strips for best results. A slow cooker liner is recommended for easy cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 28 g
- Carbohydrates: 38 g
- Protein: 18 g
