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!
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.
I’m trying this recipe tomorrow. I’ve never really cooked before so fingers crossed I don’t somehow mess it up!
Just scrolled back and found my original comments from December 2016. Made this today and it was more yummy than ever! Pssst…have lost count on the number of times it has graced my slow cooker. Thank you again, Sarah!
I love your comments Debbie from Florida! So glad you have found a favorite.
Can you put ricotta/egg mixture in here if so, when?
Hi! This is a similar recipe that I do a ricotta and cream cheese layer. Here it is: https://www.themagicalslowcooker.com/slow-cooker-baked-spaghetti/
Would this freeze well?
I think i would freeze just as well as a lasagna 🙂
My daughter-in-law made this for
dinner tonight. She made it with spaghetti instead, and I must say it was outstanding. I definitely pinned this recipe. Easy AND delicious.
I’m so happy to hear that Babs. We love this meal too.
It seems everyone has cooked this on HIGH…has anyone cooked on LOW? And if so, for how long? 6-8hrs is too general. I don’t want the chicken to be dry—( so is it closer to 6hrs or 8hrs is the issue). REALLY looking forward to dinner tonight.
6 hours will be perfect. The chicken doesn’t get dry in this, there’s so much sauce.
Made this last night so easy and yummy, made to much for the two of us so I sent half home with my daughter. Definitely will be making it again.
This chicken looks so yummy! Thanks for including my Tiramisu recipe!
Ive made this before and have the ingredients to do again this week, super easy and very delicious!!!
Glad you enjoyed it!
so i made this and after reading comments i realized i used way to much ragu sauce because that ingredient is listed in a confusing way.. I read it as 2 jars of 48 oz ragu… i think it needs to be a little more clear.
So sorry! I fixed it.
I made this yesterday. We loved it! It makes a lot, especially for just the two of us, but my Hubby gladly said we’ll eat it again today and then freeze the leftovers.