Slow Cooker Chicken Parmesan and Pasta is everything you love in one pot. Chicken, tomato sauce, and pasta topped with Parmesan and Mozzarella Cheese.
This post sponsored by Ragu, though all opinions are mine alone.
Today I’m sharing this easy recipe for Slow Cooker Chicken Parmesan and Pasta. My mom would always slow cook her sauce with meat all-day; she would stir her sauce often throughout the day. I like to use my slow cooker, so I can set it and walk away.
This is the first time I had cooked chicken with tomato sauce, and the results were great.
How to make Slow Cooker Chicken Parmesan and Pasta:
You will need these ingredients:
- Boneless skinless chicken breasts
- Ragu Pasta Sauce
- Salt and pepper
- Oregano
- Penne pasta
- Mozzarella cheese
- Parmesan cheese
Directions:
- Add the chicken to the slow cooker and sprinkle over the salt, pepper, and oregano
- Pour over the pasta sauce.
- Place the lid on the slow cooker and cook on high for 4 hours or on low for 6-8 hours.
- Shred the chicken with two forks. Cook the pasta on the stove top according to the package directions.
- Stir the drained pasta into the chicken and sauce. Sprinkle over the mozzarella cheese and then the parmesan. Place the lid back on the slow cooker just long enough for the cheese to melt; this usually takes 15 minutes.
What to serve this with:
When I’m picking sides, I often think about what my favorite restaurant would serve with the dish. Here are my favorites for this dish:
- Sauteed Broccoli or Asparagus
- Ceaser salad
- Breadsticks or French rolls
- Don’t forget about dessert! Such as tiramisu or strawberry gelato!
This is the easiest chicken Parmesan I have ever made. My daughter loved this meal! She and I ate this on our way out the door to girl scouts. I left the slow cooker on warm for my husband who comes home after we have left. Enjoy this recipe!
Slow Cooker Chicken Parmesan and Pasta
Equipment
- Slow Cooker- 6 quart or larger
Ingredients
- 48 oz Ragu Pasta Sauce
- 1.5 lbs. boneless skinless chicken breasts
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ tsp. oregano
- 1 lb. penne pasta cooked according to package directions
- 3 cups shredded mozzarella cheese
- ¼ cup Parmesan cheese
Instructions
- Add the chicken to a 6-quart or larger slow cooker. Sprinkle over the salt, pepper, and oregano. Pour over the pasta sauce.
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours, without opening the lid during the cooking time.
- When the cooking time is done, prepare the pasta on the stove-top according to the package directions.
- While the pasta is cooking, remove the chicken on to a plate and cut into bite-size pieces, the chicken will shred very easy, but I still like to cut it up a bit so there aren't long strings of chicken. Add the chicken back to the sauce.
- Drain the pasta very well. Add the pasta to the chicken and sauce in the slow cooker. Stir. Flatten the pasta out into an even layer. Sprinkle over the shredded mozzarella cheese and parmesan cheese. Cover for 15 more minutes, or until the cheese has melted.
- Serve and enjoy!
Video
Notes
Nutrition
This post sponsored by Ragu, though all opinions are mine alone.
What kind of oregano did yall use
I use the dry leafy kind, not ground.
Why flatten the pasta? Then just lay it on top?
I made a casserole, I wanted the cheese layer to be even. I didn’t put pressure on it just made it a flat layer. 🙂
I did enjoy but thought it was a bit bland. But next time a make it i think it needs a little spice of some kind. Famy said it was lovely. X
If I wanted to make this for someone else as a freezer meal what would I need to do differently?
I think if you bagged up the sauce stuff and chicken, freeze that. Then give them the pasta and cheese on the side.
Pasta can be cooked al dente and then frozen. So you could cook the pasta in advance for a freezer meal.
This is seriously so good!! I only used one can of Ragu (meat one) had the chicken on high for 4 hours and only used one box of noodles. DELICIOUS!
How many chicken breasts should I put in the crockpot?
Hi Madison. Chicken breasts from different brands can each weigh differently. I am used to eyeballing how much a pound weighs. Even better, use how much chicken your family will eat, this recipe isn’t easy to mess up!
I always do this with different tomato sauces for different flavours. Thank you so much for this one. Is my fav pasta recipe so far. Hi five to your mum!
I just made this with whole wheat penne–it is soooo good and the macronutrient breakdown is great too! So glad I found your blog and thank you!
Would it be okay to cut the chicken into pieces before putting it into the crockpot? Would it make a difference in how it is cooked?
I think it will cook up fine. Though it still will be shredded meat because when everything gets stirred together, the cut up chicken pieces fall apart.
Ok so I left the chicken frozen, crossing fingers it would be done by 7 hours
It should be. Leave the lid on the entire time for sure. 🙂
Can I use skinless boneless chicken from butcher? Also do you think I should brown the chicken? And bread them?
Any boneless skinless chicken would do fine. You can brown them if you want. If you bread them, they will get soggy.
Is the Parmesan cheese shredded or grated?
I used grated 🙂
Thanks for replying. I have both in the house, shredded and grated, but didn’t know what you had used. I will most likely make this meal within this upcoming week.
My family absolutely loved this meal! So flavorful. My husband and son are really picky but went back for seconds. Thanks so much for the recipe.
you need a phone app!!
I have thought about it! 🙂
You’ve done it again, Sarah. Thank you for this recipe. I made it today for an early New Year’s Eve dinner and it was delicious!! (4 hours on high.)
That is so great to hear Debbie 🙂 that made my day
Hey i am trying to cook this now. I accidently put 4ish lbs of chicken. Do i need to double other ingredients to make this okay? I thought it needed 5lbs of chicken.
I think this should be fine, you could take out some of the chicken after it’s done cooking and use for something else. Then carry on with the original recipe. If you double everything else it won’t fit.
Hey thanks for getting back to me. It turned out good. Thank you so much.
Love this recipe. So good and super cheesy! I’ve made it twice now and use this recipe for when I want to make planned-overs (i.e. making lunches for work for the week). It usually makes about 7 servings for me. I couldn’t find the Chunky Tomato, Garlic and Onion Ragu this time, so I improvised and added a half teaspoon of garlic powder and a half teaspoon of onion powder to make up for it and it still turned out pretty awesome. I use a 4 quart slow cooker which is really pushing it. It just barely fits all the ingredients in but it’s still doable! Would recommend to anyone who is new to cooking or needs a really easy meal.
My mom doesn’t like pasta so I left pasta aside so everyone could dish up their own. Cooked everything else like shown just omitted pasta
This is super good. This time I was thinking of adding zucchini and spinach. Any advice when I should add it so it’s cooked a little bit.
I would add the zucchini 1 hour before adding the pasta and the spinach at the same time as the pasta, it will wither down very quickly! I hope that helps!
Turned out perfect! Thank you!
Has anyone tried adding uncooked pasta at the same time a the other ingredients instead of cooking it on the stove and adding it?
I was curious about this too. Did you end up trying it?
I tried once that way because it was late & I was in a rush. The pasta did not get as tender & it did not taste as good. It tastes much better when follow the recipe by boiling the pasta & then adding it.
Great recipe! Made it tonight and turned out really well. I basically followed the recipe to the T, and felt the only drawback was that the chicken was kind of dry after 4 hrs on high. But my husband liked it – this is a recipe for the books.
Does the recipe call for a total of 48 oz of ragu or only a total of 24 oz?
2 of the 24 ounce jars. 48 ounces total 🙂
I assume I can use chicken thighs and then just decrease cook time?
This looks so yummy. I need to make this for 8-10 people. Any advice on the amount of ingredients ?
This recipe is so easy and oh so delicious. My 2 year old grandson told me that it was very yummy. Whenever I make it I have to set aside a container for each of my married son’s to take for lunch. I gave some to my sister and everyone at her house loved it also. Thank you so much for sharing the recipe.
What about using a different brand then ragu, like classico?