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Anyone who has been following me for any length of time knows what a fan of Chicken Parmesan I am.
I have a Crockpot Chicken Parm recipe, and the ULTIMATE Chicken Parmesan recipe as well if you want to make traditional chicken parmesan.
But this is even easier. Slow Cooker Chicken Parmesan Casserole. And it’s so good!
Table of Contents
Key Takeaways
- Cook Time: Low – 4-6 hours
- Ingredients: Boneless chicken breasts, crushed tomatoes, mozzarella cheese, uncooked pasta, Italian breadcrumbs, and more
- Servings: 4-6
- Extras: Use whatever pasta you like- take out the chicken to shred, and add in uncooked pasta noodles to cook for 20 minutes in that sauce
- Tips: For a crispier top, broil the casserole for 2-3 minutes after slow cooking
Slow Cooker Chicken Parmesan Casserole
If you want to use jarred marinara sauce, be my guest (but make sure to use about 28 oz.). But I prefer to use my homemade spaghetti sauce recipe.
The flavors end up making a really tasty sauce, especially with the chicken cooking in it.
So anyway – just cook the chicken in the marinara sauce, shred it, and then add the pasta (I recommend something like penne).
Now the pasta will take longer to cook than if you were following the directions on the box. But a pasta like penne would take about 20 minutes to become al dente.
You could also use cooked pasta and just put it in for the last 5 minutes to warm up, but you may as well dump it in instead of boiling it up separately.
Once the pasta is done, top it with shredded mozzarella cheese and then close the lid. It’ll melt in about 10 minutes.
Ok – now for my favorite part… for any good chicken parmesan recipe, you will need a bit of crunch, right?
The best chicken parmesan always has a nice crispy breadcrumb crust on the outside. But making this as a casserole doesn’t give it that crunchy factor we usually get.
So to achieve that, we make a crispy breadcrumb topping.
Simply fry some breadcrumbs in oil for a few minutes, and that’s all it takes.
Use this awesome breadcrumb topping when you serve it; don’t mix it in right away, or it doesn’t stay as crunchy.
Then top with fresh basil and get read to dig in!
And if you know anything about Italian-style food, marinara sauce is messy, so get the napkins ready!
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Slow Cooker Chicken Parmesan Casserole
MY whole family LOVED this Slow Cooker Chicken Parmesan Casserole. And so easy to make!
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours 30 minutes minutes
Total Time: 4 hours hours 40 minutes minutes
Servings: 6
Author: Lauren Cobello
Ingredients
- 2 boneless skinless chicken breasts
- 1 can crushed tomatoes 28 oz
- 1/4 cup water
- 1 Tbsp dried basil
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 1/4 tsp salt
- 12 oz. uncooked pasta
- 2 cup shredded mozzarella cheese
- 2 Tbsp olive oil
- 1/2 cup breadcrumbs
Instructions
Place chicken, spices, garlic, crushed tomatoes, and water in the slow cooker.
Cook on high for 4 hours, medium for 6, or low for 8.
Shred chicken.
Add pasta and mix in well so that the pasta is covered in the liquid.
Cover and cook for another 20 minutes.
Add the cheese on top and close the lid and let it melt (this should take another 10 minutes).
While the cheese is melting, heat the olive oil over medium heat.
Add the breadcrumbs and mix well into the oil. Cook for a few minutes until the breadcrumbs are crispy.
Serve and top with the breadcrumbs and parmesan cheese.
Recipe Notes/Swaps
When it comes to personalizing this Slow Cooker Chicken Parmesan Casserole, you have several options to tweak the recipe to your liking:
The Pasta
If you’re looking to cut down on carbs, you can swap traditional pasta with a whole grain or legume-based alternative, like chickpea or lentil penne.
For a gluten-free option, choose gluten-free pasta or even spiralized vegetables such as zucchini noodles.
However, if you’ve cooked with gluten-free pasta before, you know it can be a bit difficult, and it can be wonky in the slow cooker.
Any pasta alternatives I make, I choose to do cooked pasta and then add it in at the end so I know it’s cooked the way through without getting mushy.
For any veggie noodles like zoodles, it’s definitely a preference thing, just like any other pasta alternative.
I like them a bit more crisp and crunchy to bring texture to a dish, so I lightly saute them and scoop the chicken parm casserole right on top.
Another way you could do it is to get a prepared baking dish, pop it in the casserole, top it with bread crumbs, and broil it for 5-10 minutes.
The Meat
If you don’t have chicken breasts on hand, feel free to use chicken thighs, which will also render a juicy and flavorful result.
I find chicken thighs and drumsticks can be so flavorful, and I prefer them with the bone in, but it does mean you’ll have some chopping to do after it cooks.
Shredded chicken is definitely best for casseroles, which is why chicken breast is king, but the extra cutting is worth the juicy meat from chicken thighs, in my opinion.
Also, you can add Italian seasoning to the chicken to give the meat more flavor or to help if the pasta sauce is a bit bland.
And for those who are vegetarian, slices of eggplant or portobello mushrooms make a great chicken substitute, absorbing the rich flavors of the tomato sauce delightfully.
The Cheese
For the topping, while mozzarella cheese is the classic choice, you can also change things up with pecorino, gruyere, and more.
This is called chicken parmesan, but most people don’t actually have Parmesan cheese in the dish, which is so crazy!
You can certainly use Parmesan cheese as your main cheese; it’s what restaurants often use since it’s so flavorful.
Even try adding sprinkled Parmesan (aka shaker cheese in our family) for an extra flavor kick; sprinkled cheese just hits differently; it really doesn’t taste like the cheese slices!
Or use a dairy-free cheese if you’re catering to a vegan diet or lactose intolerance.
The Sauce
Remember that the quality of your marinara sauce can make or break this dish, so even if you’re using a jarred variety, select one that has robust flavor and minimal additives.
If you’re meh on the spaghetti sauce you’ve picked, simmer it on the stove first and add in some additional Italian seasoning and fresh basil and garlic to give it a flavor kick before adding it to the slow cooker.
You can get the traditional Italian seasoning mix or doctor up the sauce however you like.
Or, if you have extra time, making your own tomato sauce will undoubtedly elevate the flavor profile of this dish.
FAQs
Can I make this Chicken Parmesan Casserole ahead of time?
Absolutely! If you want to prepare the Chicken Parmesan Casserole in advance, you can assemble it the day before and store it in the refrigerator.
When ready to bake, allow for an additional 5-10 minutes of cooking time to ensure it heats through perfectly.
Can I use pre-cooked chicken for this recipe?
Yes, using pre-cooked chicken is a great time-saving option for this recipe. By incorporating pre-cooked chicken, you can shorten the overall cooking time.
I suggest either baking your chicken breasts ahead like you would when meal prepping or using a rotisserie chicken.
If it’s rotisserie chicken, shake up the whole thing in its container to start loosening the meat, and then use forks to shred up the chicken before adding it to your meal.
To prevent the chicken from becoming dry, add it towards the end of the cooking process and not at the beginning.
Rotisserie chicken will be throughoutly cooked ahead of time, so you can just pop it in to cook for the last 10 minutes and be set.
What if I don’t have penne pasta?
If you’re missing penne pasta, feel free to swap it with any pasta variety you prefer.
Just keep in mind that different types of pasta may have varying cooking times, so adjust accordingly for the best results.
I usually stick with “short shapes” like penne, rotini, shells, and the like because they’re easy in the pot.
Longer pasta may need more cook time or need stirring often to keep them from clumping.
Is there a way to make this gluten-free?
For a gluten-free version of the Chicken Parmesan Casserole, simply substitute gluten-free pasta and breadcrumbs.
This modification allows you to enjoy a delicious gluten-free meal without compromising on flavor.
How should I store leftovers?
After enjoying the Chicken Parmesan Casserole, store any remaining portions in an airtight container in the refrigerator.
These leftovers will stay fresh for up to 3 days. When reheating, use the microwave or oven until the dish is thoroughly warm for another tasty meal.
You can also freeze chicken parmesan casserole and have it stay good for up to 3 months.
Final Thoughts
The possibilities are endless with this versatile and delicious Slow Cooker Chicken Parmesan Casserole recipe, so don’t be afraid to get creative in the kitchen!
So if you’re a fan of chicken parmesan like me, give this easy slow cooker version a try for a tasty and effortless meal that will surely become a family favorite.
If you’re interested in some other recipes like this one, I’ve got a whole BUNCH of amazing slow cooker recipes that you’ve got to check out.
Make sure to bookmark or pin this one, because I’m sure you will make it again!
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING! The Slow Cooker Ribs are one of my favorites!
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About Brittany Kline
Hi, I'm Brittany Kline! A organization, productivity, and home systems expert. With my master's degree in education and life experience as a mom I help other moms simplify and organize their entires lives. I have been featured in online publications like Forbes, TIME, USA Today, Huffington Post, Business Insider, Marie Claire, The Penny Hoarder, Bankrate, Nerd Wallet, CNBC, Acorns, Yahoo Finance, MSN, GoBankingRates, Her Money, Thrive Global, The Simple Dollar, Money Crashers, Readers Digest, FinCon, Best Company, Rent Cafe, Romper, Intuit Turbo, Opp Loans, CreditCards.com, Debt.com, Discover, LifeLock, Quick Sprout, Money Geek and many more! Click here to read all of my posts.
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Jill
7 years ago
When cooking the pasta for twenty minutes do you leave the slow cooker on high or low?
Reply
Lauren Cobello
7 years ago
Reply to Jill
It doesn’t matter at that point – just leave it at the temp that you used to cook the rest.
Reply
Jesse B
6 years ago
Reply to Lauren Cobello
Wait so you are cooking the pasta in the sauce in the slow cooker?
Reply
Birthday Shenanigans Part 1 – Woven Words
7 years ago
[…] in the morning, Mike and I threw a recipe for Chicken Parmesan Casserole in the crock pot so that by the time we got home for dinner, it […]
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Julie
7 years ago
Will this work with spaghetti?
Reply
Lauren Cobello
7 years ago
Reply to Julie
Yes it will 🙂
Reply
Kathleen Pendleton
4 years ago
Reply to Lauren Cobello
How much dry spaghetti would you use for this recipe.
Thanks!
Reply
The BEST Recipe for Chicken Parmesan on the Internet!
7 years ago
[…] Slow Cooker Chicken Parmesan Casserole […]
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Chaniis89
7 years ago
just made this last night for the family and they totally LOVED IT!.. At first once the 4 hours where done i saw still too much water so I was a little worried it was going o end up being soggy pasta, but in the end it was perfectly done.. not today nor watery..
baby approved too
Reply
Lauren Cobello
7 years ago
Reply to Chaniis89
Yes, it does look a little watery at first but it always turns out beautifully! So happy you loved it.
Reply
Danielle
6 years ago
Reply to Lauren Cobello
Can I use more chicken and more macaroni? Will I need to double sauce or other ingredients?
Reply
Megan Hoeft Aldridge
7 years ago
Has anyone tried this with GF pasta?
Reply
Lauren Cobello
7 years ago
Reply to Megan Hoeft Aldridge
Yes, we do it often and it turns out great!
Reply
Emily
7 years ago
Hi! Excited to make this tonight! Did you add GF pasta at the same time as the recipe above for G pasta?
Reply
Lauren
7 years ago
Reply to Emily
Yes, and it was GREAT!
Reply
Meal Planning… For Two – rebecca gets real
7 years ago
[…] Slow Cooker Chicken Parmesan Casserole […]
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Brittany Lentz
7 years ago
Have you tried it with fresh mozzarella? Wondering if it would work okay. Thanks!!
Reply
Lauren
7 years ago
Reply to Brittany Lentz
yes, it will still work great!
Reply
Jan-Feb Monthly Meal Planning – It's Never Planned
7 years ago
[…] Chicken Parmesan in the Slow Cooker […]
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Shannon
7 years ago
This sounds delicious, I am always looking for new crockpot recipes. Can’t wait to try, I will make sure to add your blog link to my post if I make it! I would love if you checked in out as well! https://shansthecollegecookbook.blogspot.com
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Ashley
7 years ago
Chicken parm in slow cooker. Does it have to be thawed chicken or frozen
Reply
Lauren
7 years ago
Reply to Ashley
Either way works, but if frozen make the cook time about 30 minutes longer.
Reply
Sharon
7 years ago
If using the sauce instead of the crushed tomatoes, do I still need to use the water?
Reply
Lauren
7 years ago
Reply to Sharon
Yes, you will still use the water.
Reply
Chantal
7 years ago
Can i add the pasta at the beginning? I want to make this before going to work and let it cook all day. So i wont be able to put the pasta in until i get home which is late. I would like it to be ready for when i get home
Reply
Mark
7 years ago
Reply to Chantal
Hi Chantal – the pasta will definitely get way too mushy if you add it in the beginning.
Reply
Ashley
7 years ago
Do you put the pasta in uncooked or do you cook it first?
Reply
Mark
7 years ago
Reply to Ashley
Put it in uncooked 🙂
Reply
Krystal
7 years ago
Does the chicken need to be unshaved or will it work frozen also?
Reply
Mark
7 years ago
Reply to Krystal
the chicken needs to be skinless, and it will work from frozen.
Reply
CHERYL
7 years ago
Can you cook the chicken in the sauce ahead of time then reheat and add the rest before serving? Would like to prep the say before since I won’t have enough time the same day.
Reply
Mark
7 years ago
Reply to CHERYL
Sure! I think that would work just fine 🙂
Reply
Jason
7 years ago
Made it and loved it!!!!
Reply
Jaimee
7 years ago
Can I use a traditional canned pasta sauce instead of crushed tomatoes?
Reply
Mark
7 years ago
Reply to Jaimee
Sure!
Reply
Lisa
7 years ago
Made this today it is Amazing and so easy.
Can I leave it in yhe crock pot over night and reheat tomorrow?
Reply
Mark
7 years ago
Reply to Lisa
Sure! As long as it is refrigerated that is fine 🙂
Reply
Agnes
7 years ago
Not flavorful enugh for me and needs more sauce. It was missing that ‘something’, some spoces maybe…
Reply
Aly
6 years ago
Reply to Agnes
I agree. Made it tonight it made the whole house smell amazing but it was very bland.
Reply
Kristy
6 years ago
Reply to Agnes
I totally agree. It smelled amazing, but I thought it was bland. Any ideas how to make the flavor pop?
Reply
Sarah T
5 years ago
Reply to Agnes
Agree. Mine was very dry and rather blah
Reply
Hilary
6 years ago
Hi Lauren,
I’m putting together my shopping list for making this casserole tonight. I’m surprised to see it called Chicken Parmesan when the recipe calls for mozzarella. In fact, parmesan did not make it onto your ingredients list. Am I missing something?
Reply
Heather
6 years ago
Reply to Hilary
It says you put parmesan cheese over the top with the browned bread crumbs.
Reply
Fiona
6 years ago
Reply to Heather
I wondered the same. There is no parmesan in the ingredients list. Still sounds good though. Making it tonight!
Reply
Sara
6 years ago
Where is the red sauce…I would think that it would have since the pics show some kind of red sauce?? I am just confused?? I am using pasta sauce..so far so good!
Reply
Brenda
6 years ago
Can you use diced tomatoes instead of crushed tomatoes?
Reply
Lauren
6 years ago
Reply to Brenda
I wouldn’t. It won’t make that sauce consistency you are after.
Reply
Elle
6 years ago
Do you shred the chicken and put it back in with the pasta?
Reply
Elle
6 years ago
Reply to Elle
*uncooked pasta – so, chicken in with the pasta while it cooks?
Reply
Lauren
6 years ago
Reply to Elle
Yes 🙂
Reply
Sherri Dzik
6 years ago
Made this today and my kids loved it! I used a jar of sauce and some extra water. Also used gluten free pasta and it was great! Thanks for the recipe, I am going to share with others!!
Reply
Krislynn
6 years ago
I made this tonight and have read some comments.. I haven’t tried it yet it’s still cooking waiting on pasta to be done but 1/4 cup of water was barely ANY liquid after 4 hours on high.. I’ve seen comment that they thought it was going to be to much but I barely had any when I went to add the pasta so I added some more.. I may have added to much
Reply
Jayne
6 years ago
Silly question, but how much parmesan cheese is needed? For some reason I don’t see it listed in the ingredients section.
TIA 🙂
Reply
Claire
6 years ago
Sounds delish. Over here we usually boil dried penne pasta in water for 11mins til al dente. Did I use dried or fresh pasta?
Reply
Liliana
6 years ago
Made this tonight for dinner, accidentally got petite diced tomatoes but it’s not too bad. Didn’t have much water in Crock-Pot so cook the penne some before adding it, was a lil bland so ended up adding some of my own spices. Only tried a bite and so far it taste pretty good. I cooked the chicken and sauce this morning and did the rest this evening.
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Alicia
6 years ago
Woke up to the glorious smell of simmering chicken breast in an AMAZING sauce. Just added in the pasta and getting ready for the day. This recipe is perfect and so easy to follow! Thanks ♥️
Reply
Elizabeth
6 years ago
I’m cooking this today but I don’t see Parmesan cheese listed in the ingredients list.
Reply
Stacy
6 years ago
If you are not adding the pasta at the end do you still need to add the water?
Reply
Lisa
6 years ago
What size crock pot is this recipe for?
Reply
Jamie Baker
6 years ago
This is such a great and easy recipe!!! The bread crumbs really add a lot too. I added a little garlic salt to them just because I got unseasoned crumbs. So cheap and easy plus it makes great leftovers!
Reply
Anne
6 years ago
I thought there wasn’t enough water so I added some. Big mistake. Turned out with mushy pasta that was pasty and bland. Next time I will follow the instructions or make the pasta separate as that seems the easiest. Maybe add some more spices too.
Reply
Mary
6 years ago
Did mine on high for 4hours. There was not enough water to cook all my pasta. Ended up adding almost a cup of hot water and letting the pasta continue to cook for another 20 minutes and then while the cheese was melting. Don’t know if there was supposed to be a loose sauce or more casserole consistency when finished but mine was definitely on the casserole side. Still it was delicious and even my picky 5 year old ate it without complaining.
Reply
Hannah
6 years ago
i followed the recipe to the T, and my can of crushed tomatoes looked like it had more chunks of tomatoes than yours. and also the parmesan was not included in the recipe so unfortunately missed that part. overall, it was ok. don’t think i would make again.
Reply
Danielle
6 years ago
Please correct the ingredients list to include Parmesan cheese. I’m just now seeing at the very end of the instructions to sprinkle some on at the end. I went shopping for all the ingredients yesterday, and since Parmesan wasn’t on the ingredients, I didn’t buy any. I thought it was funny the recipe didn’t call got any, but it’s usually best not to stray from a recipe but he first time around. I’ve already started making it, so hopefully it will taste ok without it
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Dawn
5 years ago
I made this for dinner this evening and was not impressed. To begin with, I followed the recipe exactly but when I went to put in the pasta, there was almost no water. I decided to trust the recipe and go with it. Unfortunately, 20 minutes later, the pasta was barely cooked so I had to add water, and a good bit of it. I ended up adding garlic salt and garlic powder to the top of the cheese, which turned out being the best part. I was very disappointed that the sauce was bland. This may have been because…Read more »
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Anne
5 years ago
How many cups of dry Penne would equal 12 oz? Making this now. ☺
Reply
Jen
5 years ago
Was anyone’s chicken dry? I seem to have that problem a lot with crock pot recipes I try. Any suggestions?
Reply
Jenn
5 years ago
Hi!
Might you know the nutritional vales for this dish?
Reply
Christy
5 years ago
What size crock pot? Two chicken breasts doesn’t seem like enough unless you have super chickens.
Reply
Christy
5 years ago
This was so bland and awful. No one in my famIly would eat it. Also, there wasn’t enough water to cook the pasta.
Reply
Gloria Tobin
5 years ago
Please add me to your newsletter someone mentioned.
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Molly
5 years ago
So you shred the chicken in the sauce, then add the pasta in with the chicken and sauce correct?
Reply
Dara
5 years ago
Can you use Parmesan cheese instead of mozzarella. That is all I have lol
Reply
Lisa
5 years ago
Two chicken breasts is enough to feed 6 people? How big are the chicken breasts?
Reply
Erin Corbin
5 years ago
I can’t wait to try this. If using a jarred sauce, do I still add the water? Thank you very much!
Reply