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Parmesan Chicken I

Parmesan Chicken I

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A family favorite made in a slow cooker.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1303 mg
  • 52%

Based on a 2,000 calorie diet


  1. Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
  2. Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
  3. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
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This was not a winner when I first made it but I knew it could be redeemed with a little tweaking. Here are the changes I made to make it a winner: 1) Slice chicken breasts into 1 inch strips, sear in 1 stick of butter until just browned. Put half of the rice mixture on the bottom of the crockpot. Pour chicken / butter mixture into crock pot. Put about 3/4 c. shredded parmesan on top. Pour the rest of the over the rice / soup mixture on top. Cook on LOW for about 3 hours but no more or the chicken will dry out. High should not be used at all.


Well I was kinda nervous making this, with some of the mixed reviews I read, but I was very pleasantly surprised. I omitted the rice altogether, as we're not big rice fans. I also used an Onion/Mushroom dry soup mix. I only had three fat boneless, skinless chicken breasts, but didn't alter the amount of liquid. I sprayed my crock pot dish with Pam. Put a pat of butter on each breast, poured the soup mixture on top of that and lotsa parmesan on top of that and turned it on Low for about 8-9 hours. De-Lish-Us. Made up some egg noodles and green peas and a salad and scarfed it all up. This one went into my recipe book.


I was so excited to make a chicken crock pot recipe with these ingredients that SHOULD HAVE tasted wonderful. What a disapointment it didn't turn out as I had hoped. The rice turned to mush and the parmasean burned in the pot (cooked on low for 8 hours) plus it was WAY TOO SALTY. The chicken on the other hand was absolutely WONDERFUL! If (and I mean if) I make this again, I'll do it with 1/2 the onion soup mix and more milk in the soup. Leave out the rice and cook seperately then serve your mixture on top or on noodles. Proceed with caution if you make this recipe and be prepared for a mixed result!