Just think how this is going to transform your life. Not only are you going to have a brand-spanking new slow cooker recipe that your friends will be dying to know, but you also will be able to share with them your newly-learned pro tip about how to quickly shred meat. Can you contain your excitement?

Probably not! So listen up! Get busy in your kitchen with this easy recipe. Serve it to your family or invite some friends over to give it a trial run. Get their feedback on it. Then make like social media and share, share, share!

 

 

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

½ teaspoon crushed red pepper flakes, optional

1 pound penne

1½ cups shredded mozzarella cheese

¼ cup freshly-grated Parmesan cheese

2 tablespoons chopped fresh parsley leaves

 

INSTRUCTIONS

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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Quick Tip:  This dish can be frozen, pasta and all! Freeze it in the portion sizes you would like, then when you want to serve it, thaw it overnight in your fridge and reheat in your microwave until heated through.

Recipe and image courtesy of Chung-Ah at Damn Delicious