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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. Lynn says

    Hi, the recipe looks great and I am trying it today. But, I think the cooking instructions are reversed. Shouldn't it say high for 3-4 hours, or low 6-8?
    Reply

    • jordansward@gmail.com says

      YES! Thanks so much for catching that - it's high for 3-4 and low for 6-8. Note to self: sleep more before writing out recipe instructions. :) I hope you enjoy!
      Reply

      • jordansward@gmail.com says

        Sorry to hear that Rebecca! I would suggest using a slotted spoon to serve. You can also sprinkle some salt on the zucchini before putting it in, wait 10-15 minutes, then squeeze the access moisture out with a cheese cloth.
        Reply

  3. Monique says

    I'd love to try this! Dump and cook recipes are my fave. Makes life so much more simple. I always have pasta on hand and to save me from using up another pot, I think I'll dump half a box of spiral or bow tie into the crockpot while this is cooking. Anything to make the kitchen less messy. :)
    Reply

    • jordansward@gmail.com says

      Definitely agree Monique - I sometimes even let my slow cooker cook while I sleep! Adding pasta is a great idea - let me know how it goes!
      Reply

    • jordansward@gmail.com says

      So glad you liked it! If you serve this without any pasta or grain, here are the nutrition facts. 4 Servings 185 Calories per Serving 5 g Fat 13 g Carbohdyrate 4 g Fiber 7 g Sugar 29 g Protein
      Reply

  5. vanessa says

    This looks yummy, I just dumped a while bunch of stuff in my crockpot inspired by this!!:) chicken, pasta sauce, spinach, carrots celery, garlic...thats all I had in the fridge..hope its yummy thank u!!
    Reply

  7. America M. says

    Hello, I'm thinking of trying this but would like to know if you can leave the breasts whole instead of cutting them into cubes? If so would that change the amount of time it needs to remain in the crockpot?
    Reply

    • jordansward@gmail.com says

      Hi there! It should be okay to leave the chicken breast whole. I would check it at the 4 hour mark (if it's on high) to make sure the chicken is no longer pink! It might need a bit longer depending on the size of the chicken breasts.
      Reply

    • jordansward@gmail.com says

      Hi Laurie - You can use any cheese you'd like in this recipe! Shredded parmesan would be great. :)
      Reply

    • jordansward@gmail.com says

      Hi Theresa! If you're adding uncooked pasta, I would add it with about 20 or 30 minutes left in the cooking cycle. You may need to also add about 1/2 - 1 cup of hot water, depending on how much liquid you have in the slow cooker at this time. I'd suggest keeping a close eye on it during this time, as the pasta can quickly turn mushy if overcooked! Also, I would transfer the contents into a large bowl once done so the noodles don't overcook while on the warm setting or in the hot slow cooker. Good luck!
      Reply

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