6 Reviews of Crock Pot Pasta Sauce with Chicken

From: Little T

On Apr 7, 2006

Very nice pasta recipe, especially for a chicken dish! I will use this one again. Here are my very minor alterations: I used 4 tsp Italian seasonings instead of oregano and basil (both included). I used canned whole tomatoes instead of chopped tomatoes, squeezing the whole tomatoes through my fingers to break them apart (yes, it seems icky, but this technique has been suggested on a previous tomato pasta recipe I regularly use and the resulting consistency is exquisite!) Finally, I doubled the garlic, as usual. Thanks for posting!

From: ~Bekah~

On Jul 22, 2003

I make this at least once a month, we love it! And so easy to throw together in the morning before work. I have made this with chicken, stew meat, round steak and pork chops! Doesn't get any easier, and your guests think you slaved! Just grab a loaf of crusty bread and a green salad and you are set. Thanks for sharing!

From: Audrey M

On Oct 14, 2005

Can you hear the applauds? I made this while my in-laws where up from Flordia. What a nice change from regular tomato sauce. I made this the night before and just placed the liner into the crockpot in the morning and it was good to go. It was nice coming home to a wonderful meal. Served it with a side salad and bread.

From: Mom2Madisyn

On Sep 3, 2008

This was wonderful. I even put the chicken breasts into the crock pot while they were still frozen! It was such a nice kick to a regular jarred sauce. I did not have the dry red wine, but it was still great. I will add it next time to give it a try.

From: TheDancingCook

On Jan 8, 2008

Very good, similar to chicken cacciatore. It made for a great meal to come home to after a day at work. I used 3 frozen chicken breasts, used 1/2 onion, 1/2 cup of red wine, added one sliced green pepper and used a 28 oz can of chopped tomatoes seasoned with oregeno, garlic and basil, 1 jar of Hunts low sugar pasta sauce and a sprinkling of dried oregano and basil over top of the sauce, then a stir to mix sauce. Cooked on low for about 9 1/2 hours. Chicken was very moist and tender. Served this with a side of penne pasta for my son; ate solo with a tossed salad for me because I'm watching my carbs. Will enjoy as leftovers for lunch tommorrow....will melt some shredded parm and/or mozzarella on top of chicken, upon reheating. Thanks for posting, will make again!

From: E.A.

On Aug 26, 2008

Yummy! I had to work late and it was nice to know I had a meal cooking and ready when I got home. I cut the recipe in half and used chicken tenders. They were very tender. Served with pasta and broccoli on the side. Thanks so much for sharing.