Crockpot Chicken Parmesan Pasta Recipe

Crockpot Chicken Parmesan Pasta Recipe

Crockpot Chicken Parmesan Pasta Recipe is an easy chicken crockpot recipe loaded with a tomato sauce, pasta, and shredded chicken. Get the flavors of chicken parmesan in a slow cooker form! An easy weeknight dinner idea.

Course Dinner

Cuisine Italian

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Prep Time 10

Cook Time 5

Total Time 5 10

Servings -8 servings

Calories 512kcal

Author Kelsey

Equipment

Ingredients

5 chicken thighs or boneless chicken
Salt and pepper to taste
1-16 oz can tomatoes in juice
1-14 oz can tomato sauce
1 teaspoon oregano
1 teaspoon basil
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon red chile flakes
1 lb pasta of choice we used shells
2 cups marble cheese grated
1 cup Parmesan cheese grated or shaved
Handful parsley chopped for garnish

Instructions

Season your chicken liberally with salt and pepper on all sides.
Add the chicken to the crockpot, and then pour in the tomatoes and juce, tomato sauce, and all the herbs and spices. Stir around to combine the mixture.
Cover with the lid and do low for 4 hours.
Remove the crockpot lid and remove the chicken. Shred it up, and place it back into the crockpot. Add in your dry pasta, stir to cover all the pasta with the sauce.
Cook another 1 hour on low heat.
At the one hour mark, check your chicken to ensure done, and test pasta. If close to done, sprinkle with cheese and cover for another 15-20 minutes. Then serve. If the chicken needs to cook longer, wait to put the cheese on.

Notes

If you prefer you can just stir in cooked pasta at the end right before you top with cheese, if you don't care for crockpot pasta.

Any cut of chicken works in this recipe, as long as it is boneless. Depending on how thick your chicken is cook time can vary.

If you want pre-cut or even dice chicken to help speed up the cooking time.

Any shape of pasta works - elbow, shells, bowtie, rigatoni, etc.

If you do not want to make your own sauce, feel free to use marina or pasta sauce .I would recommend 2 jars for this recipe.

Store leftovers in the fridge for up to 3 days. Or freeze for 3-4 months.

Nutrition