Who loves to just put a bunch of ingredients in a crockpot and let it cook by itself? I know I do! I try to do one at least once a week. They’re so easy and usually super delicious!
Chicken Parmesan is a delightful dish, but can sometimes be a bit time consuming and messy. So I thought, why not try and make it in the crockpot? So I did, and it was so good! Not exactly like the classic version, because I haven’t figured out how to get the cheese on top crispy and the breadcrumbs would just become soggy. But, it’s still worth giving this recipe a try.
Maybe if you’re craving real chicken parmesan, just go make that. Nothing will be able to beat the classic dish.
Now, on to the recipe!
Ingredients:
6-8 boneless and skinless chicken thighs
2 cup tomato sauce
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 Tbsp parsley
½ Tbsp basil
½ cup shredded mozzarella
½ cup fresh parmesan
1 box (16 oz) of cooked spaghetti noodles
Instructions:
In a medium to large crockpot, grease it all around. Then, add everything else, give a little mix, and turn it on low for 5-6 hours (or 2-3 hours on high).
Once done, add the cheese and as many noodles as you want .
Notes:
- I use a 6 or 8 quart crockpot
- You technically don’t need to add the noodles to the crockpot, but it does help soak up the extra juice
- I wouldn’t recommend adding all of the noodles to the pot, because then the ratio to noodle and chicken will be off. I do about half, then store the other half in the fridge for another meal.
~Becky 🙂
So happy that this recipe has thighs! That is my favorite part and many recipes call for breasts. Looking forward to trying this. Thank you!
Chili in the crock pot is good and here is a good one: https://seekinggoodeats.com/quick-low-carb-slow-cooker-beef-stroganoff/
I also use my crock pot to make a tomato basil soup (really good) and bone broth.