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)
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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.)
I’ve tried this several times and the chicken mixture is always very soupy and is very hard to make a sandwich. Any tips?
Hi Amy. Well shucks. My guess is it has to do with the brand/type of marinara you are using. I always use Newman’s Own Marinara because it’s pretty thick. Or if you use our homemade marinara, you may want to reduce it down long in the crockpot so it’s thicker. Another thought is…are your chicken breasts previously frozen or injected with a solution (the package will say that)? If so, they are likely releasing more liquid than a chicken breast that doesn’t have that. I would recommend checking the chicken package. Hope that helps!
These look delicious. I need to feed 20 adults and about 10 kids. How much chicken would you recommend? Double or triple the recipe?
The recipe makes 6 servings (2 sliders per person), so for that many people, I’d AT LEAST quadruple it. What if you doubled the recipe in two different crockpots and then threw in an extra chicken breast or two in each crockpot for good measure?
3-4 chicken breasts is uselessly ambiguous as there is such a wide variation in the size of chicken breasts. Can you please provide a measurement by weight?
Agreed. I’d say about 2 pounds. The good thing about this recipe is that it’s very forgiving. 🙂
Hi I just found your site and I am so excited. I want to make the Chicken Parmrsan sliders for a group of twelve ladies. If I double the recipe will it cook ok and would the cook time be the same? Thank you!
Yes, the cook time should be close to the same, but do check to make sure that there is no more pink inside (or registers 165°F internally). Please reach out if you have any more questions. Enjoy!
This was a hit with my family! I made this several months ago (for the freezer), and defrosted and slow cooked it today. Served it with King Hawaiian rolls and a big green salad. My husband eats everything and made a special comment…”this one here is a winner.” Easy peasy no fuss dinner. Thank you!
Hooray! Thanks so much for taking the time to share a rating/review!
I’ve made these with brioche dinner rolls as well as Hawaiian rolls. Both are good, and so easy to have on hand!
Looks delicious. If you make your own sauce, how much do you put in the crock pot?
Great question! I just updated the recipe. You will need 3 cups of homemade marinara sauce.
Hi! Thanks so much for all of these recipes! It is so appreciated! I made this yesterday and it went over well-enough (of course one of the two kids didn’t like it as much! :)). But I wondered if there was a second recipe that the left over chicken could be used for (some sort of chicken Parmesan casserole)? My creations don’t always work out…LOL! Thanks!
Great question and yes! Our Chicken Parmesan Casserole is the #1 most popular recipe on our site. https://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/ P.S. Every meal is like what you described in our house too…usually there is on nay-sayer. Ha!
When you say 3-4 chicken breast, is that 3-4 full breasts or 3-4 1/2 breast, as they are packaged?
Thank you. Sounds delicious!
3-4 FULL.
Thank you. Making for our 4th of July party! Made the marinara sauce recipe. It rocks!!
Looks and sounds delicious! If using frozen chicken, will cooking times change?
Thank you!
I haven’t used frozen chicken before, so I’m sorry that I can’t advise on that one.
I used frozen chicken and it worked out perfectly, high for 6 hrs.
Making 9 batches of this for a meal swap this weekend. Sounds yummy!! Thanks!
That is awesome, Sharon! It’s so easy and a crowd favorite.
We are in the process of moving so I made this because it looked so simple. It was thoroughly enjoyed by 4 adults and a 1 year old! Thanks for the easy, delicious recipe!
I made this yesterday and it is DELICIOUS! Even my picky 3 year old asked for seconds. This will definitely be in rotation in my meal planning. Thank you for sharing these recipes!
Awesome! I love hearing success stories, especially with picky kiddos. yeah!
This recipe worked out great for my son’s first birthday party, so simple! Everyone was commenting on how delicious they were – My addition: I toasted up some panko breadcrumbs in butter.. People were able to scoop some on before adding the cheese and it gave it that crunch of chicken parm. Will definitely be making again!
Good idea!
Made these for dinner tonight and they were crazy good. The provolone really made the sandwiches. Love your recipes. I have a four month old and three year old and have just started freezer cooking. Freezer meals have allowed me to enjoy cooking again despite my busy work schedule. Your recipes and tips have been so much help. Thank you!
We love hearing that! I just made these last week too and am so glad we have leftovers!
This is in the crockpot right now and my house smells divine!!! Yum!
Yeah! You’ll have to let me know what the boys think. I hope they like it. You can tell Justin that this one doesn’t have any hidden spinach in it. 😉