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I made this up the other day when I couldn't find any other recipes that were what I was looking for. I like this because the noddles are added dry which eliminates a step & makes it a lot easier, & also allows the noodles to absorb the broth & thickens the sauce. This is obviously not a "traditional" Chicken Parmesan recipe since it is in a crock pot, but the flavor was what I was going for. It was really great & everyone in the family (particularly my picky son) loved it. I used a quart sized bag of frozen tomatoes & their juice that I had, but canned tomatoes will work fine too, so I guessed on the canned amount. It doesn't have a lot of strong flavors, so you can kick it up to be spicier if that's what you're going for. I like a sweeter tomato sauce, but if you don't, you can eliminate the sugar. All these amounts are approximate & can be altered to suit your personal preferences.
- 4 pieces skinless chicken (your choice on cut, I used thighs & legs)
- 32 ounces tomatoes (canned or frozen, whole or chopped with the juice)
- 14 ounces dry pasta (your choice on type, I used wide egg noodles)
- 2⁄3 cup plain yogurt (or sour creme)
- 1⁄2 cup shredded provolone cheese (or mozzarella, use as much as is needed to adequately cover the top)
- 2 -3 cups water
- 1 teaspoon oregano (amount is for dried)
- 1 teaspoon ground oregano (amount is for dried)
- 2 teaspoons sweet basil (amount is for dried)
- 1 tablespoon garlic powder (or 2-3 cloves fresh minced garlic)
- 1 -2 teaspoon italian seasoning (dried)
- 1 teaspoon crushed red pepper flakes (more or less to suit your taste)
- 2 tablespoons balsamic vinegar (or less to suit your taste)
- 2 -3 tablespoons sugar (or less to suit your taste)
- 1 -2 teaspoon salt (more or less to suit your taste)
- Put tomatoes & chicken into crock pot.
- Add 1/2 of the dried herbs 1/2 vinegar.
- If using chicken with bone in, cook on high until chicken begins to come off of bone (approx 3 hrs), remove bones, return chicken to pot, at this point add water to within 1" of the pot rim (2-3 C was a guess, use more or less as needed, you will need it at the end for the noodles, & will want it to cook with rest of ingredients so that it has flavor).
- Continue to cook for another 2 hours.
- Then add remaining dry herbs, rest of vinegar, sugar, stir.
- Then add pasta, stir & cook for approximately another hour & a half. You should be able to tell when it is done by the consistency of the noodles, most of the sauce should be absorbed, but not all of it.
- 5-10 min before serving, add the yogurt (or sour creme), stir, then add cheese to top & cover for another 5 min or so, or until cheese has melted.
- When serving, try to give each portion part of the cheese top.
- Serve with a nice salad, or whatever strikes your fancy.
- This reheats nicely for leftovers.
- **Do Not substitute Balsamic with another type of vinegar, omit it if you don't have it, as you need balsamic for the sweetness.
- This would also really be nice with 1-2 Cups of fresh or frozen spinach added 1/2 way through.