How to Video
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
- 2 pounds boneless skinless chicken breasts
- Salt and pepper
- 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)
Instructions
- 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.
Freezer Instructions
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.)
Nutrition
Serving: 1 slider | Calories: 280 kcal (14%) | Carbohydrates: 26 g (9%) | Protein: 25 g (50%) | Fat: 8 g (12%) | Cholesterol: 60 mg (20%) | Sodium: 803 mg (35%) | Fiber: 2 g (8%) | Sugar: 2 g (2%)
If you make this, please leave a review and rating letting us know how you liked this recipe!