Slow Cooker Chicken Parmigiana Meatloaf

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Here’s a unique recipe for you to make in your slow cooker: Chicken Parmigiana Meatloaf

Chicken Parmigiana Meatloaf recipe - from

I really loved the idea behind this recipe – cooking a meatloaf (in a loaf pan) INSIDE the slow cooker.  How fun is that?

365 Slow Cooker Suppers

The recipe comes from my current favorite cookbook:  365 Slow Cooker Suppers by Stephanie O’Dea.  My son is involved in a ton of sports and activities, which means that I’m driving all over town most days carting him to this or that.  It’s totally hard to serve a decent dinner to my family when I’m not home to prepare it.  And I’m completely against picking up fast food.  My slow cooker is my best friend on busy days like this.  I’ve tried a ton of slow cooker recipes in the past that are just duds.  This cookbook is much different.  I’ve tried three recipes so far… and they have all been big successes.  This recipe was one of them.

Chicken Parmigiana Meatloaf recipe - from

Check it out:  You just mix the meatloaf ingredients together in a bowl, then stuff it in your loaf pan, then place your loaf pan in the slow cooker and press START!  That’s it!

Chicken Parmigiana Meatloaf recipe - from

7 or 8 hours later, the meatloaf is done.  It’s one of the most tender, juicy, flavorful meatloaf recipes I’ve ever tasted.  I used ground turkey instead of chicken, and it was completely wonderful (and low fat!)

Chicken Parmigiana Meatloaf recipe - from

I enjoyed the meatloaf straight out of the pan, unadorned and all by itself… served with a side salad.  My husband wanted a little more sauce drizzled on top (just a little marinara- easy).  I recommend the recipe to try out on your family for dinner.  It really is quite delicious.  And I recommend that you purchase the cookbook too- lots of great, easy recipes that I can’t wait to try.

Slow Cooker Chicken Parmigiana Meatloaf

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 7 hours

  • 1 pound ground chicken or turkey (93% lean)
  • 2 large eggs
  • 1 small onion, diced
  • 1/2 cup Italian breadcrumbs
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 cup marinara sauce (I use Classico Tomato- Basil), divided
  • 1 1/2 cups finely shredded mozzarella cheese, divided
  1. In a medium bowl, combine the chicken (or turkey), eggs, onion, breadcrumbs, Italian seasoning, garlic powder, 1/2 cup marinara and 1/2 cup cheese (it's easiest to just use your hands to do this).
  2. Spray an 8x5-inch loaf pan with nonstick spray (metal or glass- see notes below). Scoop the meatloaf mixture into the pan and smooth the top. Spread the remaining 1/2 cup of marinara sauce over the top. Sprinkle remaining 1 cup of cheese on top. Put the pan in a 6-quart slow cooker and place the lid on top. Cook for 7 to 8 hours on low (or 4 hours on high).
  3. Slice, and serve.
  • Note: I used a glass pan and cooked mine on LOW. If you're opting for cooking it on HIGH, you might consider using a metal pan instead. I'm not certain the glass would work well with such a high temperature.
  • If you are preparing this recipe as GLUTEN-FREE, be sure to use a sub for the regular breadcrumbs (like GF breadcrumbs), and be sure to use a brand of marinara sauce that is known to be GF (Classico Tomato Basil is GF).
  • Option: Place some small potatoes around the sides of the pan so that they can be slow cooked along with the meatloaf.
  • Nutritional Information per serving:  Serving size: 1/6th of the loaf, Calories: 296, Fat: 14g, Saturated Fat: 6.1g, Sugar: 1.6g, Sodium: 510.5mg, Fiber: .8g, Protein: 30g, Cholesterol: 143.3mg, Carbohydrates: 10.5g
  • Weight Watcher POINTS: Freestyle SmartPoints: 4 (only if you use 99% fat free ground turkey), Points Plus Program: 7 Old Points Program: 7
SOURCE:  Excerpted (and adapted slightly) from 365 Slow Cooker Suppers. Copyright © 2013 by Stephanie O’Dea. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Here are a few more meatloaf recipes you might enjoy:

Disclosure:  There are Amazon affiliate links within this post.

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  • Tracy Swain wrote:

    This was my 11 year olds’ first attempt at cooking dinner alone. It turned out amazing. 7 hours on low was too long in my crock pot, after 4.5 hours it was done so we left it on warm. It was delicious.

    • Lori Lange wrote:

      Happy to hear it was a success!

  • nancy McDonough wrote:

    loved this. I have made this a few times. the only tip I would offer is that I found out if you wait till about fifteen minutes before it’s done to add the additional cheese on top, it melts way nicer. I recommend this recipes. it is very good.

  • Lindsay Quick wrote:

    Parmigiana? Does this have parm in it and I’m just missing it? If not I’ll probably add some. 🙂

    • Lori Lange wrote:

      haha, yeah… that’s just the name I guess. Add Parmesan if you’d like!

  • Corrine Gartzke wrote:

    Can you do this in the oven and cook it the same way you would a regular meatloaf!! 350 for an hour???

    • Lori Lange wrote:

      If you read through the comments, there is someone who made hers in the oven. Looks like she did it at 350 for 50 minutes.

  • Linda wrote:

    and there was no liquid in the crock pot? and ti came out ok with no liquid? That seems weird to me….

    • Lori Lange wrote:

      no- no liquid needed in the slow cooker. Recipe comes from a Slow Cooker expert, so you can trust her!

  • Kristy wrote:

    That’s interesting and different! I’ve never seen a meatloaf cooked that way!! I’m going to have to try that.

  • Gisselle wrote:

    I used minced garlic instead of garlic powder, also I was a smidge short for the marinara sauce on top. So I added a little red wine (poured into marinara jar to clear it out), it came out very moist. Will be making it again. I’m thinking a light pasta side next time.

    My pan didn’t fit inside my crock pot, made it in the oven.
    350 for 50 minutes.

  • Nutmeg Nanny wrote:

    I just love this idea 🙂 definitely just saved this recipe, can’t wait to make it!

  • Bree wrote:

    Made this last night and it was soooooooo good! A big hit with the kids too!

  • Jen wrote:

    How would you adjust cooking time for beef? My kid is allergic to chicken.

    • Lori Lange wrote:

      I would think it would be the same.

  • Kathy wrote:

    This was so delicious. I made it with ground turkey and added a bit of chopped green pepper. It had a lot of great flavor.

  • Allison @ Life’s a Bowl wrote:

    Our crock-pot is round so a loaf pan won’t fit. Would it be possible to cook the meatloaf directly in the pot?

    • Lori Lange wrote:

      I don’t think so… but you could use an alternate pan (maybe a round casserole dish) instead. Anything that will fit in there!

  • Rachel @ Baked by Rachel wrote:

    My husband would seriously LOVE this!

  • Katrina @ In Katrina’s Kitchen wrote:

    I am seriously adding this one to my dinner rotation. YUM! I love how it is cooked in the slow cooker!!!

  • Susan wrote:

    Just made your recipe for dinner and it went over really big! My only alteration came from a recipe for turkey burgers that I use: I added one shredded zucchini to the mix (which allowed me to cut back on one egg). It keeps ground turkey or chicken amazingly juicy. This was delicious … Thanks!

  • Eva D wrote:

    Can’t wait to try this, and I love your idea of snuggling in a few small potatoes in the slow cooker too! Brilliant idea!

  • ANgel wrote:

    I assembled last night and put in my slow cooker late morning BUT I didn’t check the size of my pot and and the Meatloaf pan doesn’t fit on the bottom of the pot!! It’s hanging from the rim on top? Should I decrease the cook time for more heat? Can I cook in the oven if it isn’t done in 7-8 hours? HELP!

    • Lori Lange wrote:

      Does the lid still fit on tight? If not, I’d say try cooking it in the oven instead. Just google another meatloaf recipe to see for timing and temp. Let me know how it goes!!