Like most of you, I’ve been cooking way more meals during this time of staying home. As I meal planned for the week, I wanted to try something new and came across this recipe via Damn Delicious. Every time I try one of her recipes I find another winner and this time was no exception!!

This meal is super easy to make and is a good alternative to the more labor intensive Chicken Parmigiana I’ve previously shared when you’d rather not spend a ton of time.

I made the recipe as is but did add garlic because…garlic. A few adaptations I’ll make next time are: substitute shredded parmesan for grated and cut back slightly on the crushed tomatoes – perhaps 1 1/2 cans vs 2. I thought it turned out a little too saucy for my taste but that may come in handy when reheated leftovers…we’ll see!

This made a TON of pasta…I had a container in the fridge for leftovers and a full container in the freezer for another time!

Here’s the recipe! Happy Crocking!! xoxo

SLOW COOKER CHICKEN PARMESAN PASTA

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 4 HOURS 30 MINUTES

total time: 4 HOURS 45 MINUTES

Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 (28-ounce) cans crushed tomatoes
• 1 onion, diced
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 pound penne
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
6. Serve immediately, garnished with parsley, if desired.