Ingredients (Serves 4-6)
2-3 boneless, skinless chicken breasts
12 oz (about 3 cups) uncooked penne pasta
3 cups marinara sauce (store-bought or homemade)
1 ½ cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup heavy cream (optional, for extra creaminess)
Fresh basil or parsley for garnish
Instructions
Prepare the slow cooker: Spray the inside of your slow cooker with nonstick cooking spray or lightly oil it.
Layer ingredients:
Place the chicken breasts in the bottom of the slow cooker.
Sprinkle garlic powder, onion powder, Italian seasoning, salt, and pepper over the chicken.
Pour marinara sauce and chicken broth over the chicken.
Cook the chicken:
Cover and cook on LOW for 3-4 hours or HIGH for 2 hours, until chicken is fully cooked (internal temp 165°F / 74°C).
Shred the chicken:
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
Add pasta:
Add the uncooked penne to the slow cooker and stir. If using, pour in the heavy cream now.
Cover and cook on HIGH for 20-30 minutes, stirring occasionally, until pasta is tender and cooked through.
Add cheese:
Stir in mozzarella and Parmesan cheese until melted and creamy. Taste and adjust salt and pepper if needed.
Serve:
Garnish with fresh basil or parsley. Serve hot with extra Parmesan on the side.
slow cooker chiken parma san penne
