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** Slow Cooker Chicken Parmesan Sliders

Slow Cooker Chicken Parmesan Sliders

  • Cooking Time:

    4 Hours on LOW
  • Servings:



4 Bone­less, Skin­less Chick­en Breasts
Salt & Pep­per to taste
1 tsp. Gar­lic Pow­der
2 tsp. Sug­ar
1 T. Ital­ian Sea­son­ing
2 c. Mari­nara Sauce
¼ c. Fresh­ly Grat­ed Parme­san Cheese
12 Slices, Moz­zarel­la Cheese
12 Slid­er Rolls

Every­thing is bet­ter on a slid­er roll and these Slow Cook­er Chick­en Parme­san Slid­ers are no excep­tion! Per­fect for a week­night meal or wrapped up in foil and tak­en “on the go” — these slid­ers are always a hit!

  1. Place chick­en breasts in a 5-Quart Slow Cook­er
  2. In a small bowl, com­bine 2 c. mari­nara sauce, all the sea­son­ings, sug­ar, and ¼ c. grat­ed Parme­san cheese.
  3. Pour sauce mix­ture over chick­en in the slow cook­er.
  4. Cov­er, and cook on LOW for 4 hours.
  5. Remove only the chick­en from the slow cook­er and shred with a Meat Rake or two forks. (Anoth­er Option: An easy way to shred meat is to use two forks and pull in oppo­site direc­tions. Since slow cooked meat is so ten­der, it should shred quite eas­i­ly!)
  6. Place shred­ded chick­en back in the slow cook­er set to Warm and stir to com­bine well with sauce.
  7. To serve, split open slid­er rolls and place in a toast­er oven to warm.
  8. Top warmed slid­er rolls with shred­ded chick­en and top with a slice of moz­zarel­la cheese.

Yield is 12 slid­er rolls.  I usu­al­ly account for 2 per per­son.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Is this some­thing that I could make, freeze, and reheat in the Crock­pot? I’m look­ing for meal ideas for my elder­ly, shut-in in-laws. I was hop­ing to pre­pare freez­er meals for them that I could make ahead of time, place in the freez­er, & then they could thaw it out, and reheat in the Crock­pot that I’ve pur­chased for them. I live out of town from them, so that’s why I’m look­ing for some Crock­pot to freez­er to Crock­pot ideas. Thanks.


Is it 4 pounds of chick­en breast?? Or 4 full chick­en breasts??

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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