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Slow Cooker Chicken Parmesan with Spaghetti Squash & Balsamic Roasted Tomatoes

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Number of Servings: 4


  • 1 lb. chicken breasts tenderloins
  • 1 medium size spaghetti squash
  • 1 Tbsp. olive oil
  • 1 can crushed tomatoes
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. pepper
  • ¼ tsp. dried oregano
  • 3 oz. fresh mozzarella cheese
  • 1 pint grape tomatoes
  • 1 Tbsp. Profile Balsamic Vinaigrette
  • 1 tsp. dried basil
  • Additional salt and pepper to taste


  1. In a food processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth.
  2. Place chicken in crock pot and top with tomato puree.
  3. Cut spaghetti squash in half lengthwise and place cut side up on top of chicken.
  4. Drizzle squash with olive oil.
  5. Cover and cook on high for 4-5 hours or low for 6-8 hours until squash is tender and chicken cooked through.
  6. Remove squash and use fork to pull squash into spaghetti like strands.
  7. Place chicken on foil lined pan and top each piece with mozzarella cheese.
  8. Cut grape tomatoes in half and toss with Profile Balsamic Vinaigrette, basil and salt and pepper.
  9. Place on pan with chicken and broil both until cheese is hot and bubbly (around 5-10 minutes).
  10. Serve squash topped with chicken and tomatoes and extra sauce if desired.

Profile Exchange: 4oz very lean protein, 2 cups vegetables