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    You are in: Home / Recipes / Chicken Parmesan for Crock Pot Recipe
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    Chicken Parmesan for Crock Pot

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs

    6 hrs

    0 mins

    Yrhaven (aka Condiment Queen)'s Note:

    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.

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    Units: US | Metric

    • 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)


    1. 1
      Put tomatoes & chicken into crock pot.
    2. 2
      Add 1/2 of the dried herbs 1/2 vinegar.
    3. 3
      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).
    4. 4
      Continue to cook for another 2 hours.
    5. 5
      Then add remaining dry herbs, rest of vinegar, sugar, stir.
    6. 6
      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.
    7. 7
      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.
    8. 8
      When serving, try to give each portion part of the cheese top.
    9. 9
      Serve with a nice salad, or whatever strikes your fancy.
    10. 10
      This reheats nicely for leftovers.
    11. 11
      **Do Not substitute Balsamic with another type of vinegar, omit it if you don't have it, as you need balsamic for the sweetness.
    12. 12
      This would also really be nice with 1-2 Cups of fresh or frozen spinach added 1/2 way through.

    Ratings & Reviews:


    Nutritional Facts for Chicken Parmesan for Crock Pot

    Serving Size: 1 (209 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 351.8
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 2.7 g
    Cholesterol 11.1 mg
    Sodium 509.5 mg
    Total Carbohydrate 62.6 g
    Dietary Fiber 4.3 g
    Sugars 11.1 g
    Protein 14.0 g

    The following items or measurements are not included:

    skinless chicken

    italian seasoning

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