I was just a little skeptical about Chicken Parmesan in the crockpot, but I do love my crockpot, so I decided to give it a try. I was pleasantly surprised. I got the recipe on Pinterest and here: http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan/. I did a little tweaking in which I did not use a jar of marinara sauce. I instead made my own. I used some roated tomatoes I put up in the freezer. I roast them by cutting up about 8 tomatoes, halve 2 jalepenos (seeded if you do not like a little more kick), and quarter a yellow onion. I cut the tomatoes in half and place the skin side up on a cookie sheet (must have about 1 inch sides). I then put the halved jalepenos and onions on top of the tomatoes. I sprinkle about a tablespoon of garlic and 1 teaspoon of sea salt over the tomatoes, jalepenos, and onions. Lastly, I drizzle about a tablespoon over the top. I roast them in a 350 oven for about 1 1/2 hours. Most people peel off the skin of the tomatoes at this point, but I just leave them on and put the mixture (after it has cooled) in my Ninja and pulse until everything is still a little chunky but well mixed together. I then put it in quart size freezer bags and put in freezer. For the marinara sauce, I used the ingredients in this recipe http://budgetbytes.blogspot.com/2011/11/slow-cooker-marinara-515-recipe-040.html found on pinterest. I mixed all the ingredients including my quart of tomatoes and let it simmer on the stove while I prepared the chicken according to the chicken parmesan recipe. When it got about 20 minutes before the chicken was done, I prepared the whole wheat spaghetti. After 6 hours, this was a GREAT flavor sensation. I believe the marinara sauce made all the difference. You must try this recipe if you are looking for something easy and tasty and won't heat up the house.