Bev’s Crock Pot Italian Chicken Recipe

Enjoy it with roast chicken hot cooked with spaghetti or penne pasta. Add to a fabulous meal with lettuce and crusty bread.

Beverly chicken calls for frozen chicken breast on the side. Food safety experts warn against using frozen chicken breasts in a slow cooker, as the chicken may be in the “danger zone” for bacteria growth for too long (40 F to 140 F). If you have concerns, or someone is cooking who is considered high risk, thaw the chicken breasts before use. People at risk for foodborne illness include young children, older adults, pregnant women, and people with weakened immune systems.

If you thaw the chicken breasts, it will take less time. Check them for about 4 to 5 hours low or 2 to 3 hours high. Check out some of the suggestions and reader comments for tips and variations.

What You’ll Need

6 to 8 frozen chicken breasts (boneless) 1 envelope French French spaghetti box (dry mix) 1 can (14.5 oz) tomatoes (diced) 1 small can (8 oz) tomato sauce

How to Make It

Place chicken on a baking sheet. Drizzle dried spaghetti sauce over the top. Add the tomatoes and tomato sauce to the chicken. Bake for 7 to 9 hours on low or about 3 to 4 hours on high. Serve with penne pasta and top with Parmesan cheese.

Tips and Variations

Insert a needle into boneless chicken breasts instead of chicken breasts. Use thawed chicken tenders in the recipe and reduce cooking time. Add chopped or sliced onions in a bag to the pot before adding the chicken. Add chopped bell peppers or pepper strips. Add the pasta to the jar of pasta sauce (reader comment, below).

Reader Comments

“…finished this recipe tonight.Worked out perfectly! The chicken breasts were loose crisp and the flavor was perfect. I modified the recipe by adding a bag of frozen okra to the sauce and tomatoes under the breasts.The properly thick and crispy sauce was a great side or topping for the chicken. ” – LM

“This was a really great recipe, a classic ‘set it and forget’ dish. The chicken came out flavoursome and tender and the sauce, although thinner than I’m used to was perfect for the meal. Very inexpensive and easy, it will definitely be on our regular recipe list. ” – MM

“We like to make it once a week, it’s our Wednesday night church dinner, I only have to make the pasta. However, in addition to the recipe, I also add a traditional style Ragu sauce to the other ingredients. I have shared it with friends and family. I give it 5 stars. ” – Marsha