Crock Pot Italian Chicken & Carrots

Jackie Marinoff


My favorite thing to do is create a recipe from scratch. My family fell in love with this dish last night and have already asked me to put it in the recipe book for next time. This is the first time I have ever posted one of my own creations. I'm not one to stick to measuring cups and spoons, I usually use a pinch of this and a fist or handful of that.

I hope I didn't get too carried away with my descriptions. I sure would appreciate any comments or feedback on the way I posted this recipe so I know for the future. ENJOY!!!

Blue Ribbon Recipe

The fresh herbs really take this recipe over the top. There are a few steps, but this is a really easy recipe that will impress guests. The chicken literally fell off the bone after cooking in the crock pot. Add some crusty bread and a salad and your meal is complete! Test Kitchen Avatar The Test Kitchen


★★★★☆ 6 votes

1 Hr 30 Min
5 Hr
Slow Cooker Crock Pot



  • 1 large
    soup kettle or pot
  • 1
    spoon to stir the pot
  • 1 1/2 c
    kosher salt or 1 cup table salt without iodine
  • 6
    chicken leg quarters or breasts without skin, frozen or thawed

  • 1
    oval crock pot preferred but any will do
  • 1
    dicing knife
  • 1
    set of measuring cups and spoons for wet and dry ingredients
  • 1
    wooden spoon to mix dry ingredients
  • 1 small
    mixing bowl
  • 1
    spoon to mix sauce in crock pot
  • 1
    pasta spoon to ladle pasta onto serving plate
  • 1 small
  • 1 large
    spoon to ladle crock pot ingredients on to serving plate

  • 1 small
    yellow onion finely diced
  • 1 Tbsp
    garlic finely minced
  • ·
    extra virgin olive oil
  • 30 small
    fresh carrots - baby cut
  • 14 1/2 oz
    Italian or plain diced tomatoes with the juice
  • 26 1/2 oz
    Hunt's tomato sauce like mushroom, four cheese, etc. or any other brand that you like to use
  • 1 Tbsp
    fresh oregano
  • 1/2 Tbsp
    fresh basil leaves
  • 1 Tbsp
    parsley flakes
  • 1 Tbsp
    Italian seasoning
  • 2
    bay leaves
  • 1 Tbsp
    garlic powder
  • ·
    sea salt or table salt to taste
  • ·
    coarse ground black pepper to taste
  • 1 1/2 c
    cold bottled water
  • 1 lb
    regular or angel hair pasta
  • ·
    Parmesan cheese for shaking onto each plate served

How to Make Crock Pot Italian Chicken & Carrots


  2. Soak or Brine CHICKEN 1 to 1 1/2 hours. In a pot put in the KOSHER or TABLE SALT and COLD WATER to almost the top of the pot. Stir the SALT/WATER mixture. Put in the 6 CHICKEN PIECES making sure they are completely submerged in the SALT/WATER mixture. Soak or brine for 1 to 1 1/2 hrs. FYI: Brining helps to remove all excess blood from the chicken and it keeps the chicken pieces moist and tender. Brining or salting is a way of increasing the moisture holding capacity of the chicken resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the chicken, which allows it to swell and absorb water and flavorings that results in a tender chicken and less shrinkage once cooked. Brining is also good for meat, poultry and/or pork.
  3. While the chicken pieces are brining you can begin preparing your meal. Before starting to cook I like to gather and measure all my ingredients to make sure I have everything needed to prepare the meal. If you are like me and like to be organized the next thing I do is gather all the cooking utensils, pots and pans, etc I will be using.
  4. Turn crock pot on LOW and begin placing into it the following ingredients:
    OLIVE OIL to just cover the bottom of the crock pot, DO NOT OVER FILL or your dish will be too greasy
    Spread evenly in crock pot the GARLIC and ONION to soak in the Olive Oil for 15 -20 minutes. This process really does enhance the flavor of the Garlic and Onion
    After soaking the Garlic and Onion turn the crock pot to HIGH
    Evenly spread the CARROTS around the crock pot
    Evenly spread the ITALIAN DICE TOMATOES and the juice from the can around the crock pot
    Take each CHICKEN PIECE individually and rinse it good under cold water
    Evenly lay the CHICKEN PIECES around the crock pot. Try to make it one layer and not put one piece on top of another
    Spread evenly the HUNT'S TOMATO SAUCE making sure each CHICKEN PIECE is covered with the sauce
    Measure FRESH OREGANO into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl
    Measure FRESH BASIL LEAVES into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl
    Mix all the ingredients together well then sprinkle evenly over the tomato sauce in the Crockpot
    Place 1 BAY LEAF down into the sauce on each
    end of the crockpot.
    Pour the WATER around the edges of the Crockpot evenly.
    Cover the Crockpot with the lid and let cook for 4 hrs stiring occassionally.
  6. After 4 hours prepare a pot of water on the stove adding some VEGITABLE OIL so that the PASTA doesn't stick together and a few shakes of TABLE SALT. When the water comes to a boil add in the PASTA. Cook PASTA to the desired consistency.
    Once the PASTA is cooked pour it into a collander to drain off any excess water.
  7. To serve place the Pasta on the plate in the center fanning out the Pasta to cover the plate. Spoon out sauce with Italian Diced Tomatoes, 5 Baby carrots and onions and put on top of Pasta. With a slotted spoon take out a piece of Chicken and place it in the center of the Pasta. Sprinkle with Parmesan Cheese and enjoy!!!

Printable Recipe Card

About Crock Pot Italian Chicken & Carrots

Course/Dish: Chicken Pasta
Main Ingredient: Chicken
Regional Style: Italian

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