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Thursday, March 6, 2014

Slow Cooker Chicken Parmesan Sliders



These Chicken Parmesan Sliders have all the flavors of chicken parmesan without all the work! These are super quick and easy to make. Just throw everything into the slow cooker and let it do all the work. All you have to do is shred the chicken and serve it up on buns.

We used Hawaiian Rolls for the sliders. I love the hint of sweetness in those rolls. I could just eat a pack rolls for dinner! (You know you could too!) I toasted the buns before topping them with the chicken mixture. I think it helps keep them from getting soggy.


Slow Cooker Chicken Parmesan Sliders
approximately 24 sliders
(Printable Recipe)


  • 3 large boneless chicken breasts (can use frozen)
  • 1 jar (28oz) spaghetti sauce
  • 1 Tbsp minced garlic
  • Mozzarella cheese slices
  • slider buns

Place chicken breast in the bottom of a slow cooker. Top with spaghetti sauce and minced garlic. Cook on LOW for 6-8 hours. Shred chicken and stir.

Preheat broiler. Toast buns. Top toasted buns with chicken and a slice of mozzarella cheese. Place chicken sandwiches under broiler to melt cheese.

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CONNECT WITH PLAIN CHICKEN

13 comments:

  1. Can you put the chicken in frozen or should I thaw first? This sounds fantastic and I think it is going to be dinner tonight! Thank you!

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  2. What a great idea...and, yes, Hawaiian rolls are the BEST!

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  3. I know Grayson will love these! Can't wait to try them.

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  4. THANK YOU for another great recipe & for helping me decide what to have for dinner tonight lol =D The chicken is cooking away in the sauce in my crockpot & my bread machine is kneading the dough for the rolls :-) My boys are going to love this I just know it! Thanks again & keep the fantastic recipes coming!

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  5. I love getting your recipe ideas and many have become favorites. But shouldn't these be called Chicken Mozzarella sliders?

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    Replies
    1. Technically, no. Parmigiana, parmigiana di melanzane, or melanzane alla parmigiana is an Italian dish made with a shallow or deep-fried sliced filling, layered with cheese and tomato sauce, then baked. It has nothing to do with Parmesan cheese.

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  6. Wow, this looks super easy. Delicious, too!

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  7. Oh my gosh, these look so yummy - have pinned the recipe to my slow cooker board on Pinterest!

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  8. I have a very nice crockpot that I never use. It has timers, temp settings and everything. I would love to use it more. My problem in the cooking time. We leave our house at 7am and don't return home until 3:30/4 everyday. That's pushing 9 hours. I know I could probably use the timer to delay the start of cooking, but how long is too long? I don't want to delay cooking so long that the meat starts to go bad. Thoughts?

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    Replies
    1. its okay to cook something in the crockpot for 9 hours you just have to make sure their is enough liquid in in to keep it from drying and burning. or you could delay the time it starts but If the meat is already thawed I wouldn't let it sit out for more than 45 minutes if its frozen you could delay it a lot longer probably 2 hours
      hope this helped

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    2. I would let the crockpot switch to warm after 8 hours. There was plenty of liquid in mine.

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  9. Turned out pretty good. We used French rolls rather than the small buns.

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