Recipe: Crock Pot Chicken & Eggplant Parmigiana

Crock Pot Chicken and Eggplant Recipe

The secret of the crock pot is that you can basically throw stuff in it, add some spices and herbs, pour some liquid over the top, then leave. And dinner will ready for you in 4-8 hours.  I like to layer the ingredients of this Crock Pot Chicken and Eggplant Parmigiana recipe into the crock pot so I can feel like I’m actually doing something culinaryish, but it’s not even necessary.

Here is a recipe adapted from a recipe I created for a paleo slow cooker competition last fall called Paleo Chicken and Eggplant No Parmigiana.  It was selected to be in the Fast Paleo Top 100 of 2012 – my first “publishing!” I’ve added some potatoes, leeks and spring peas, mostly because they are seasonal and I think the recipe can handle additional veggies. This is a great meal to showcase your family’s favorite marinara sauce.  I like to make a large batch and have spaghetti one night and use the rest up in this crock pot recipe.  If that’s just not happening, there are some great clean options for marinara sauce in the health food aisle of most grocery stores.  Look for sauces that have low sugar and salt, and ingredients you would use in your own kitchen – no strange chemicals!  Throw it all in and get on with your busy life.  Enjoy!


Recipe: Crock Pot Chicken and Eggplant Parmigiana


  • 1.5 lbs organic chicken (boneless breasts and/or thighs)
  • 3 cups veggie stock
  • 2 cups spicy marinara sauce (or your family favorite marinara sauce)
  • 1/2 eggplant, cubed
  • 1 cup chopped kale
  • 1 can artichoke hearts in water
  • 4 small potatoes, cut in half
  • 1/2 cup spring peas
  • 1 small leek, cleaned well and sliced in thin rounds
  • 1 cup mozzarella (optional)


  • 1/2 cup extra virgin olive oil
  • three handfuls of basil leaves
  • 1/2 cup of pine nuts
  • 2 cloves garlic, salt and pepper to taste
  • 1/2 cup shredded parmesan cheese (optional)


  1. Place ingredients in crock pot (chicken and potatoes on the bottom and veggies on top).
  2. Pour stock and marinara sauce over the top.
  3. Cook on high for 4 hours or low for 8 hours.
  4. During final 30 minutes in the crock pot, add mozzarella on top if desired.
  5. Right before serving blend olive oil, basil, pine nuts, garlic, salt and pepper to a pesto consistency (include shredded parmesan cheese if using).
  6. Place a dollop of pesto on each serving.

Preparation time: 15 minute(s)

Cooking time: 4-8 hours

Number of servings (yield): 6

Chicken Eggplant Parm 2

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7 thoughts on “Recipe: Crock Pot Chicken & Eggplant Parmigiana

  1. Hi Jenn,
    If we don’t eat meat is there a good substitute? Or would you just leave out the chicken and not replace it?


    • Great question… Yes, you could definitely leave out the meat. I’d up the amount of eggplant and add a can of garbanzo beans to round it out a bit. Sounds delicious!

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