Trim and pat dry two skinless boneless chicken breasts, about 1 to 1 ½ pounds. Chop into small bite-size pieces.
Chop 1 small onion or ½ medium.
Add 28 oz can of crushed tomatoes to a smaller (3-4 quart) crock pot.
Add 1 teaspoon salt, 1 ½ teaspoon basil, ½ teaspoon parsley, ½ teaspoon pepper, ⅛ teaspoon crushed pepper (optional) and 2 cloves crushed garlic. Mix well.
Add 1 cup shredded mozzarella and mix well. Add the prepared onion and chicken and mix well.
Mix in 2 cups uncooked pasta of your choice. Smooth the top.
Cover with ½ cup shredded mozzarella.
Cover and cook on low for 4 hours.
You need about 1 to 1 ½ pound of chicken. I use skinless boneless chicken breast, but skinless boneless thighs would work well.
This recipe uses a smaller 3-4 qt crock pot. You can double the rsecipe and use a larger 6-8 qt crock pot.
If you use a larger crock pot without doubling, it may cook a bit fast. See #5 below.
You may use jarred sauce, but then you only use the chicken, cheese, pasta, and your sauce. But you should use mine. So much better.
This recipe may cook a bit faster if your crock pot runs hotter. So if it does, check at 3 hours for temperature over 165 and tender pasta.
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