Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (16 ounce) package pasta (penne, rotini, or your favorite shape)
- 1 (24 ounce) jar pasta sauce
- 1 cup shredded Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Place the chicken breasts in the bottom of your slow cooker. Sprinkle with salt, pepper, oregano, and half of the minced garlic.
- Step 2: Pour the jar of pasta sauce over the chicken.
- Step 3: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 4: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Stir the shredded chicken back into the sauce.
- Step 5: Stir in the remaining minced garlic and the Parmesan cheese. Cook for an additional 15 minutes on low to melt the cheese and allow the flavors to blend.
- Step 6: Cook pasta according to package directions. Drain the pasta and add it to the slow cooker with the chicken and sauce. Stir to combine. Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of pasta water or milk to prevent dryness.
- Serve this hearty dish with a side of crusty bread for sopping up the delicious sauce.
- For extra garlicky goodness, lightly toast the minced garlic before adding it to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American