This recipe is for Crock Pot Chicken Parmesan Subs made with ground chicken meatballs, marinara sauce, and mozzarella cheese. The meatballs are slow-cooked in the sauce until tender and flavorful, then served on sub buns with melted mozzarella cheese on top. It's an easy and delicious meal that's perfect for a weeknight dinner or a casual gathering.
Pour half of the marinara sauce into a slow cooker.
In a large mixing bowl, whisk together the eggs and add the breadcrumbs, minced onion, chopped parsley, minced garlic, salt, dried oregano, and black pepper. Mix until well combined.
Add the ground chicken to the mixture and use your hands to mix until thoroughly combined.
Form the mixture into 1 1/2-inch meatballs, and place them in the slow cooker. Pour the remaining marinara sauce over the meatballs and cover the slow cooker.
Cook on low for 4-6 hours, or until the chicken is cooked through and tender.
About 5 minutes before serving, place 2 slices of mozzarella cheese on top of each meatball that you want on your sub bun. Cover with the lid and wait until the cheese is slightly melted.
Scoop out the meatballs with a large spoon and place them onto the sub buns. Sprinkle with parsley (optional) and serve.
Notes
If you have the time, you can sear the meatballs in a skillet with a little bit of oil before adding them to the slow cooker. This will help them hold their shape better, and will give them a better crust.
Toast the bread: To make the perfect chicken parm sub, toast the bread in the oven or under the broiler until it is golden brown and crispy before adding the meatballs with the sauce.