Chicken Parmesan for Crock Pot

Ingredients

• 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)

Directions

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.