Slow Cooker Chicken Parmigiana Meatloaf
Transform your weeknight dinner game with this comforting and flavorful Slow Cooker Chicken Parmigiana Meatloaf! Combining the classic flavors of chicken Parmesan with the ease of a slow cooker, this recipe is a true crowd-pleaser. Made with lean ground chicken, Parmesan cheese, and a medley of Italian seasonings, the meatloaf is slow-cooked to tender perfection before being topped with gooey melted mozzarella and rich marinara sauce. With just 15 minutes of prep time and the slow cooker doing all the heavy lifting, this dish is perfect for busy days when you crave a hearty, homemade meal without the fuss. Serve it with your favorite pasta, a crisp salad, or roasted veggies for a complete and satisfying dinner that everyone will love. Keywords: Slow Cooker Chicken Parmigiana Meatloaf, easy Italian dinner, chicken Parmesan meatloaf, hearty slow-cooker recipes.
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Recipe Information
Ingredients
- 1.5 pounds Ground chicken
- 0.75 cups Breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 0.25 cups Milk
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Mozzarella cheese, shredded
- 2 cups Marinara sauce
- n/a Cooking spray
Instructions
Prepare your slow cooker by lining it with aluminum foil for easy cleanup and spraying it with cooking spray.
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, milk, fresh parsley, garlic powder, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
On a sheet of parchment paper or foil, shape the chicken mixture into a loaf shape that will fit inside your slow cooker.
Carefully transfer the shaped meatloaf into the prepared slow cooker.
Spread 1 cup of marinara sauce evenly over the top of the meatloaf.
Cover the slow cooker with its lid and cook on low heat for 4 hours or until the meatloaf's internal temperature reaches 165°F (74°C).
Once the meatloaf is cooked, sprinkle the shredded mozzarella cheese on top and spoon the remaining marinara sauce over the cheese.
Cover the slow cooker again and cook on low for an additional 15-20 minutes or until the cheese is fully melted and bubbly.
Carefully lift the meatloaf out of the slow cooker using the aluminum foil lining. Let it rest for 5-10 minutes before slicing.
Serve hot with a side of pasta, steamed vegetables, or a crisp salad.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 6556 mg | 285% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 21.5 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1980 mg | 152% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4172 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
