You'll enjoy this crockpot chicken with hot cooked spaghetti or penne pasta. Add a salad and crusty bread for a fabulous meal.
Beverly's chicken calls for frozen chicken breast halves. Food safety experts warn against using frozen chicken breasts in the slow cooker because the chicken could be in the "danger zone" for bacteria growth for too long (40 F to 140 F). If you are concerned or are cooking for anyone who would be considered high risk, thaw the chicken breasts before using. People at greater risk for foodborne illness are young children, older adults, pregnant women, and people with weakened immune systems.
If you do thaw the chicken breasts, they will take less time. Check them after about 4 to 5 hours on low or 2 to 3 hours on high. See the tips and variations for some suggestions and reader comments.
- 6 to 8 frozen chicken breast halves (boneless)
- 1 envelope French's Brand Italian Spaghetti Sauce (dry mix)
- 1 can (14.5 ounces) tomatoes (diced)
- 1 small can (8 ounces) tomato sauce
- Place the chicken in the crock pot.
- Sprinkle the dry mix spaghetti sauce over top.
- Add the can of tomatoes and the can of tomato sauce.
- Cook 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
- Make the dish with boneless chicken thighs instead of the chicken breasts.
- Use thawed chicken tenders in the recipe and reduce the cooking time.
- Add coarsely chopped or sliced onions to the crock pot before you add the chicken.
- Add chopped bell pepper or bell pepper strips.
- Add a jar of pasta sauce (reader comment, below).
"...just finished this recipe tonight. Worked out perfectly! The chicken breasts were fall-apart tender and the flavor was perfect. I modified the recipe by adding a bag of frozen okra around the breasts below the sauce and tomatoes. This made a decently thick and chunky sauce that was a great side or topping for the chicken." — L.M.
"This was a really great recipe, a classic "set it and forget it" dish. The chicken came out flavorful and tender and the sauce, though thinner than I'm used to, was perfect for the meal. Very inexpensive and easy, this is definitely going on our regular recipe list." — M.M.
"We love this and have it once a week. It's our Wednesday night church dinner. All I have to do is cook pasta. I did add to the recipe, though. In addition to the other ingredients, I add a jar of Traditional Style Ragu sauce. I have shared this with friends and family. I give it 5 stars." — Marsha
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