Chicken Parmesan Sliders
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Say hello to one of our easiest recipes: Chicken Parmesan Sliders. Throw a few ingredients into the crockpot (or Instant Pot), and you’ll have a family-favorite dinner for a busy night.
“These are a go-to for us. They’re very simple to throw together and full of flavor!” ⭐️⭐️⭐️⭐️⭐️ – Renee
Why We Love This Recipe
- Easy – Throw the ingredients for this dump-and-go meal in the slow cooker and let the cooker do the work. Check out more Easy Crock Pot Recipes or our Chicken Instant Pot Recipes.
- Kids love this one!
- It can be made in the Instant Pot.
- Fast – Great one for a weeknight when everyone eats at different times.
- Freezer Friendly – Double and freeze one for your future self.
If you like simple recipes like this, you might also like our Baked Chicken Parmesan, Chicken Parmesan Sandwiches, or Chicken Parmesan Casserole.
Ingredients Needed
The ingredients are so simple for this recipe.
Ingredient Notes:
- Chicken breasts – Boneless, skinless. Frozen or fresh work.
- Marinara sauce – Store-bought or our Slow Cooker Marinara Sauce.
- Slider wheat buns or rolls – Or Bread Machine Wheat Rolls.
- Parmesan cheese – Grated or shredded will work.
- Provolone cheese slices – Sub: mozzarella cheese slices.
- Pre-minced garlic and Italian seasoning – Optional to add a little more flavor.
How to Make Chicken Parmesan Sliders in the Slow Cooker
- Lightly season all sides of chicken with salt and pepper. Add the chicken breasts, marinara sauce, garlic (optional), and Italian seasoning (optional) to a slow cooker.
- Cook on LOW for 2 1/2 – 3 hours. Chicken is done when it shreds easily and is white all the way through (or registers 165°F internally). Shred with two forks.
The cooking time might feel short but we wrote an entire post about how long to cook chicken in the slow cooker because so many people are doing it wrong!
How to Make Chicken Sliders in the Instant Pot
You can have Chicken Parmesan Sliders done in minutes using your Instant Pot!
- Place marinara sauce in the bottom of a 6-quart Instant Pot. Place the chicken on top.
- Lock and seal the lid. Cook for 7 minutes at high pressure. (Note: If using frozen chicken, cook for 15 minutes at high pressure). When cook time is done, use quick release of the pressure. (Chicken is done when it reaches 165°F internally or no longer has pink inside.)
If you are using an 8-quart Instant Pot, we’ve had readers say they got the burn signal. So I recommend putting 1 cup of water in the bottom and then adding the marinara and chicken to avoid that.
Make It a Freezer Meal
You can freeze these chicken Parmesan sliders before or after they are cooked. Here is how:
Freeze For Later:
Option #1 (Uncooked): Place raw chicken and marinara (and any optional seasonings) into a freezer-safe container or gallon-sized freezer bag and freeze. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.
Option #2 (Fully Cooked): Fully cook, shred, and cool the chicken. Place in a freezer-safe container or zip-top bag. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.
Prepare From Frozen:
Option #1 (Uncooked): Thaw everything in the fridge for 24-48 hours. Place chicken and marinara into the slow cooker and cook on LOW for 2 1/2 – 3 hours. Chicken is done when it shreds easily and is white all the way through (or registers 165°F internally). Shred with two forks.
Option #2 (Fully Cooked): Thaw everything in the fridge for 24-48 hours. If chicken is still partially frozen, use the defrost setting on the microwave. Warm chicken mixture over medium-low on the stove, in a slow cooker on low setting, or in the microwave.
Recipe FAQs
As cookbook authors and freezer meal experts, we commonly get the question, “Can I cook frozen food in the crockpot?” I hate to be the bearer of bad news, but simply put, the answer is no. You should not put frozen food in a crockpot. I know, we are sad too.
Sure. You can just omit the cheese.
Yes, different cuts of chicken such as chicken thighs will work. Just keep in mind cooking times may vary.
Yes. Place fully cooked chicken in a freezer-safe container or zip top bag. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.
More Slider Recipes
We are big fans of sliders because they are perfect for families (since kids can be smaller eaters) and can stretch a food budget pretty far. Here are some of the other slider recipes on our site.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Chicken Parmesan Sliders
Just put a few ingredients in to the crockpot and you’ll have one of your favorite meals for a busy night!
Ingredients
- 1 1/2 – 2 pounds boneless, skinless chicken breasts
- Salt and pepper
- 1 jar (24-ounce) or 3 cups all-natural marinara sauce (or make your own)
- Optional: 2 teaspoons fresh pre-minced garlic
- Optional: 1 teaspoon Italian seasoning, crushed in hand
- 12 slider wheat buns or rolls (or make your own)
- 3/4 cup freshly grated Parmesan cheese
- 6 slices of Provolone cheese, cut into fourths (sub: Mozzarella cheese slices)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Lightly season all sides of chicken with salt and pepper. Add the chicken breasts, marinara sauce, garlic (optional), and Italian seasoning (optional) to a slow cooker.
- Cook on LOW for 2 1/2 – 3 hours. Chicken is done when it shreds easily and is white all the way through (or registers 165°F internally). Shred with two forks.
- Optional: Preheat the broiler. Open up the buns and place them on a sheet pan, insides facing up. Broil for 1-2 minutes, until toasted. Watch closely so they don’t burn!
- To build a sandwich place some hot shredded chicken on a bun, sprinkle with 1 tablespoon Parmesan cheese, top with two little pieces of Provolone or Mozzarella cheese, and pop the top of the bun in place.* Enjoy!
*If you’d like, place the sliders (open-faced) on the sheet pan and broil for a minute to melt the cheese.
Freeze For Later:
Option #1 (Uncooked): Place raw chicken and marinara (and any optional seasonings) into a freezer-safe container or gallon-sized freezer bag and freeze. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.
Option #2 (Fully Cooked): Fully cook, shred, and cool the chicken. Place in a freezer-safe container or zip-top bag. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.
Prepare From Frozen:
Option #1 (Uncooked): Thaw everything in the fridge for 24-48 hours. Place chicken and marinara into the slow cooker and follow steps 3-4.
Option #2 (Fully Cooked): Thaw everything in the fridge for 24-48 hours. If chicken is still partially frozen, use the defrost setting on the microwave. Warm chicken mixture over medium-low on the stove, in a slow cooker on low setting, or in the microwave. Serve according to the instructions in Step 4 above.
Notes/Tips
- Storage Tip: A great way to store this freezer meal or leftovers is in our favorite reusable freezer bags.
- Make this in the Instant Pot:
- Place marinara sauce in the bottom of a 6-quart Instant Pot. Place the chicken on top. If you are using an 8-quart Instant Pot, we’ve had readers say they got the burn signal. So I recommend putting 1 cup of water in the bottom and then adding the marinara and chicken to avoid that.
- Lock and seal the lid. Cook for 7 minutes at high pressure. (Note: If using frozen chicken, cook for 15 minutes at high pressure). When cook time is done, use quick release of the pressure. (Chicken is done when it reaches 165°F internally or no longer has pink inside.)
Forget my comment about the temp. I think I was half asleep still.
I figured it out and they were a big hit
Glad you figured it out and found them to be a hit! Thanks for the update Sheri.
We really love this, butis there a way to remove some of the liquid from the marinara sauce as it can be a little messy? Thank you
I understand that. Chicken, especially chicken that has additives in it or has been frozen, can release liquid into the sauce. One idea is to take the crock pot lid off after it’s done and let it continue to slow cook a bit longer so some of that liquid evaporates.
Deliciosos y prácticos
Thanks Karla!
After a busy day, this was the perfect dinner. Absolutely delicious, comforting & definitely going on the repeat list. I used the Thriving Home marinara sauce too & extra chilli flakes for the adults. Highly recommend!
Hi Anna! These are such a crowd-pleaser, aren’t they? And definitely taken up a notch when you make the marinara. Thank you so much for taking the time to leave a review!
Son una delicia, a todos les han encantado
Hi Karla. I copied your words into google translate and it said: “They are a delight, everyone has loved them.” That is wonderful. So glad to hear the sliders were loved! Thank you for taking the time to leave a review.
After 3 hours in the slow cooker, the chicken was 152 degrees. Maybe it was safe because it had been that temperature for a while. I don’t know. I put it back for another half an hour on high. I used Rao’s Tomato Basil sauce which is my go-to for marinara sauce. The overall flavor was good but a little bland. Next time I will add the optional seasonings. It is just the 2 of us, so we ate a third of it on sandwiches. We froze a third. And then the next day we had the rest over pasta.
Hi Monica. Thank you for taking the time to leave a review. Many of our recipes can easily be jazzed up for adults, but we try to help families with picky eaters. Glad you were able to freeze some for later also!
Everyone in my family ate it and there’s left overs to make another meal tonight
Awesome! My family can be picky about leftovers, but this is one that they will eat a few times in a week if it’s available. Thank you for taking the time to leave a review Stephanie.
Easy & delicious!
Great to hear that, Amy. Thanks for the review!
These are a go-to for us. They’re very simple to throw together and full of flavor!