The rain is gone and you’ll be heading outside soon. This month Drew brings you a “set it and forget it” recipe; one that you can start before you go and will be there waiting when you return from your adventure…
Slow cooker chicken parmesan and pasta
Ingredients:
- 2 24-oz jars of Ragu Chunky Tomato, Garlic, And Onion sauce (or equivalent)
- 5 lbs boneless skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp oregano
- 1 lb penne pasta (cooked according to package directions)
- 3 cups shredded mozzarella cheese
- ¼ cup parmesan cheese
Preparation:
- Add the chicken to a 6-quart or larger slow cooker. Sprinkle over the salt, pepper, and oregano. Pour over the tomato sauce.
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours, without opening the lid during the cooking time.
- When the slow cooker is done cooking, prepare the pasta on the stove top according to the package directions.
- While the pasta is cooking, remove the chicken onto a plate and cut into bite-size pieces. (The chicken will shred very easily, but I like to cut it up a bit so there aren’t long strings of chicken. Add the chicken back to the sauce.
- Drain the pasta very well. Add pasta to the chicken and sauce in the slow cooker. Flatten the pasta out into an even layer. Sprinkle over the shredded mozzarella cheese and parmesan cheese. Cover for 15 more minutes, or until the cheese has melted.
- Serve and enjoy!
Prep time 0:20, Cook time 6 hrs, Total time: 6:20, Serves 4
Original recipe by Sarah Olson on The Magical Slow Cooker
