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Crockpot Zucchini Chicken Parmesan

All the flavors of slow cooker chicken parmesan are combined in this crockpot recipe that uses up that extra summer squash! Just dump the ingredients in your slow cooker and let it cook itself.

Crockpot Zucchini Chicken Parmesan
Guys … this summer has been BUSY! And I know fall is busy for a lot of people, so easy crockpot meals are a must.

With two jobs and a blog to maintain (oh and a social life, gym schedule, etc), I tend to run out of time for basic things – like cooking. And showering. And wearing makeup. Oops.

That’s why I love this Crockpot Zucchini Chicken Parmesan recipe so much. I literally just threw all these ingredients in my slow cooker and let it do the cooking for me.

Sometimes I like to imagine that a tiny hot guy wearing nothing but an apron lives in my crockpot. And he’s cooking over a stove, and then POOF – the meal is cooked to perfection and ready for consumption. No? …. just me?

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This slow cooker chicken parmesan is packed with veggies and protein for a filling dinner. It’s even great as leftovers for lunch.

Top it with some cheese at the end for an extra special treat! You can serve over pasta or quinoa, but I just ate this plain and was totally satisfied. Yay for protein!

So, next time you need a quick and easy recipe for dinner, give this slow cooker chicken parmesan recipe a try. Your family is sure to love Crockpot Zucchini Chicken Parmesan.

Crockpot Zucchini Chicken Parmesan
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5 based on 2 review(s)

Ingredients

  • 1 1/2 pounds (about 4) chicken breasts, cut into cubes
  • 1 small onion, diced
  • 1 large zucchini, diced
  • 1 green pepper, diced
  • 1 teaspoon garlic, minced (or 1/2 tsp garlic powder)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt (or to taste)
  • 1 tablespoon Italian seasoning
  • 1.5 cups pasta or pizza sauce (or tomato sauce)
  • 1 cup low fat shredded Parmesan cheese

Instructions

  1. Spray your slow cooker with non-stick spray. Combine all ingredients but shredded cheese and stir to combine.
  2. Cover and cook on high for about 3-4 hours or low for about 6-8, or until chicken is cooked through. In the last 30 minutes of cooking, add cheese and cook until it's melted.
  3. Serve over pasta or quinoa sprinkled with Parmesan cheese, if desired.
7.8.1.2
55
https://smilesandwich.com/2014/09/10/crockpot-zucchini-chicken-parmesan/

Nutrition

Calories

96 cal

Fat

1 g

Carbs

21 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

 

Reader Interactions

Comments

  1. Janet says

    Hi Jordan... I am making this today! I have a big squash and lots of chicken... can I make this recipe a little bit bigger if it fits?
    Reply

  2. Crystal says

    I followed the recipe and added cayenne pepper for the love of spicy foods. I used Rao’s Homemade Marinara Sauce because I wanted to keep it low sugar. This was quite tasty without the noodles, but still would be awesome with whole wheat pasta. This is a great low carb meal to meal prep my lunches for the week. Thanks for sharing the easy and healthy recipe. I adding this one to my list!
    ★★★★★
    Reply

  4. Erica says

    So easy and delicious, I've made this recipe many times. Over time I've tweaked it just slightly to fit my tastes. I find that it is best not to add the zucchini and bell pepper until the last half and hour. They provide more texture not having cooked down all day. On some occasions, I put the chicken breasts in whole and shred when I add in the veggies. Also, I don't add in a cup of parmesan and instead sprinkle it in the bowl when serving as a way to help cut calories. I found a 1/2 tsp of crushed red pepper adds a nice depth of flavor. Overall, super solid...easy, cost effective, flavorful and leftovers freeze beautifully. I've passed this on to more than a few friends for easy weeknight meals.
    Reply

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