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Home » Chicken » Slow Cooker Chicken Parmesan and Pasta

Slow Cooker Chicken Parmesan and Pasta

by Sarah Olson on May 28, 2020 132 Comments

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collage of chicken parmesan pasta for pinterest

This post sponsored by Ragu, though all opinions are mine alone.

Slow Cooker Chicken Parmesan and Pasta is everything you love in one pot. Chicken, tomato sauce, and pasta topped with Parmesan and Mozzarella Cheese.

You can make pasta dishes in the slow cooker like this recipe or Olive Garden Chicken Pasta or even Chicken Bacon Pasta.

Spoon scooping out chicken Parmesan pasta from slow cooker.

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.

Chicken and marinara sauce cooked in slow cooker

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
Pasta, marinara, chicken and penne pasta cooked in slow cooker.

Directions:

  1. Add the chicken to the slow cooker and sprinkle over the salt, pepper, and oregano
  2. Pour over the pasta sauce.
  3. Place the lid on the slow cooker and cook on high for 4 hours or on low for 6-8 hours.
  4. Shred the chicken with two forks. Cook the pasta on the stove top according to the package directions.
  5. 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.
Bowl of penne pasta with fork taking a scoop out.

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!

More recipes for your slow cooker that have pasta:

  • Slow Cooker Baked Spaghetti
  • Slow Cooker Southwestern Cheesy Chicken Pasta
  • Slow Cooker Pesto Mozzarella Chicken Pasta
  • Slow Cooker Short Rib Ragu

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cheesy penne on spoon scooping from slow cooker

Slow Cooker Chicken Parmesan and Pasta

4.97 from 27 votes
Slow Cooker Chicken Parmesan Pasta has everything you love in one pot! Chicken, tomato sauce, and pasta topped with Mozzarella and Parmesan Cheese.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chicken Parmesan and Pasta
Prep Time: 20 minutes
Cook Time: 6 hours 20 minutes
Total Time: 6 hours 40 minutes
Servings: 8
Calories: 489kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 48 oz Ragu Pasta Sauce
  • 1 1/2 lbs. boneless skinless chicken breasts
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. oregano
  • 1 lb. penne pasta cooked according to package directions
  • 3 cups shredded mozzarella cheese
  • 1/4 cup Parmesan cheese
US Customary – Metric

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!

How to Video:

Recipe Notes:

A different type of pasta can be substituted in this recipe. Make sure it’s another sturdy noodle such as rigatoni, bow-tie or large shells. I do not recommend egg noodles for they fall apart very easily.
Nutritional Values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/8 of the recipe.

Nutrition:

Calories: 489kcal | Carbohydrates: 53g | Protein: 38g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 1364mg | Potassium: 1036mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1075IU | Vitamin C: 13mg | Calcium: 290mg | Iron: 3.1mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

This post sponsored by Ragu, though all opinions are mine alone.

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    Filed Under: Chicken, Dinner Tagged With: Chicken, Crock pot, crocpot, dinner, pasta, slow cooker, tomato sauce

    Comments

    1. Debbie from Florida says

      December 31, 2016 at 1:18 pm

      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.)

      Reply
      • Sarah Olson says

        December 31, 2016 at 3:14 pm

        That is so great to hear Debbie 🙂 that made my day

        Reply
    2. BRITTANY DAVIS says

      December 13, 2016 at 8:20 am

      you need a phone app!!

      Reply
      • Sarah Olson says

        December 13, 2016 at 9:11 pm

        I have thought about it! 🙂

        Reply
    3. Angil says

      November 30, 2016 at 7:20 pm

      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.

      Reply
    4. Jessica H says

      November 16, 2016 at 12:48 pm

      Is the Parmesan cheese shredded or grated?

      Reply
      • Sarah Olson says

        November 16, 2016 at 1:42 pm

        I used grated 🙂

        Reply
        • Jessica H says

          November 18, 2016 at 10:19 am

          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.

          Reply
    5. deb says

      October 31, 2016 at 8:29 pm

      Can I use skinless boneless chicken from butcher? Also do you think I should brown the chicken? And bread them?

      Reply
      • Sarah Olson says

        November 1, 2016 at 2:14 am

        Any boneless skinless chicken would do fine. You can brown them if you want. If you bread them, they will get soggy.

        Reply
    6. Diana says

      October 2, 2016 at 9:23 am

      Ok so I left the chicken frozen, crossing fingers it would be done by 7 hours

      Reply
      • Sarah Olson says

        October 2, 2016 at 10:37 am

        It should be. Leave the lid on the entire time for sure. 🙂

        Reply
    7. Beth says

      September 26, 2016 at 3:10 pm

      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?

      Reply
      • Sarah Olson says

        September 26, 2016 at 3:32 pm

        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.

        Reply
    8. MJ says

      September 13, 2016 at 8:55 pm

      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!

      Reply
    9. Elizabeth Bodea says

      September 13, 2016 at 8:07 am

      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!

      Reply
    10. Madison says

      September 13, 2016 at 8:06 am

      How many chicken breasts should I put in the crockpot?

      Reply
      • Sarah Olson says

        September 13, 2016 at 7:06 pm

        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!

        Reply
    11. Jen says

      September 5, 2016 at 3:28 pm

      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!

      Reply
    12. Kacie says

      August 26, 2016 at 3:02 pm

      If I wanted to make this for someone else as a freezer meal what would I need to do differently?

      Reply
      • Sarah Olson says

        August 26, 2016 at 3:40 pm

        I think if you bagged up the sauce stuff and chicken, freeze that. Then give them the pasta and cheese on the side.

        Reply
      • Lori Krause Austin says

        August 24, 2017 at 8:50 am

        Pasta can be cooked al dente and then frozen. So you could cook the pasta in advance for a freezer meal.

        Reply
    13. Carol says

      August 15, 2016 at 10:50 am

      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

      Reply
    14. Carol Korb says

      August 10, 2016 at 12:14 pm

      Why flatten the pasta? Then just lay it on top?

      Reply
      • Sarah Olson says

        August 10, 2016 at 2:32 pm

        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. 🙂

        Reply
    15. Erica says

      July 19, 2016 at 6:35 am

      What kind of oregano did yall use

      Reply
      • Sarah Olson says

        July 19, 2016 at 7:10 am

        I use the dry leafy kind, not ground.

        Reply
    16. Karen Angeli says

      July 18, 2016 at 1:39 pm

      Can you double the recipe? Will it all fit in the crockpot? Mine is pretty big, it’s oval and has an insert.

      Reply
      • Sarah Olson says

        July 18, 2016 at 1:51 pm

        The only problem you may run into is when you add the pasta, it may be over full at that point, but you could spoon part of it into another dish if your run into that problem.

        Reply
    17. Shae says

      July 16, 2016 at 12:26 pm

      I’ve been wanting to make chicken parm for a while but haven’t been able to with my 11 month old constantly being attached to my hip so I’m super excited to see how this turns out tonight! Slow cooker meals are this mamas best friend! I’m not cook savy enough to have known this could be made in the crock pot before now haha.

      Reply
    18. Brooke says

      June 21, 2016 at 3:14 pm

      It tasted fantastic! Thanks for the awesome recipe!

      Reply
      • Sarah Olson says

        June 21, 2016 at 3:33 pm

        That is great to hear Brooke!

        Reply
    19. Ashley says

      June 15, 2016 at 6:45 am

      Should I boil the chicken so it doesn’t make the sauce runny and also get the extra fat off?

      Reply
      • Sarah Olson says

        June 15, 2016 at 6:59 am

        I wouldn’t, you can cut any fat off the chicken. I think the juices from the chicken make the sauce the perfect consistency. It’s like adding a touch of chicken broth.

        Reply
    20. Tim says

      May 8, 2016 at 12:57 pm

      I’m cooking it in high right now for 4 hrs. I’ll let you know how it turns out

      Reply
      • Sarah Olson says

        May 9, 2016 at 6:37 am

        Thanks Tim!

        Reply
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