SLOW COOKER CHICKEN PARMESAN PASTA
Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!
Is it me or is it way too hot to put the stove on?
Because right now, it’s 96 degrees F.
And I’m not about to make my house any hotter than it already is.
Butters will begin to sweat in that sweater of his.
So instead, let’s make this crockpot chicken parmesan.
The chicken gets cooked low and slow for 4 hours, yielding the juiciest chicken of all.
Plus, Butters gets to keep his cardigan sweater on.
We all win.
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:
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- 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.
- Remove chicken from the slow cooker and shred, using two forks.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- Serve immediately, garnished with parsley, if desired.
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