Looking for a family-friendly comfort food that’s both effortless and flavorful? This Crockpot Chicken Parm recipe is the ultimate weeknight dinner packed with tender chicken, rich tomato sauce, melty cheese, and hearty pasta. Perfect for busy days!
Ingredients:
48 oz Ragu pasta sauce (two 24-oz jars)
1 ½ lbs boneless, skinless chicken breasts
½ tsp salt
½ tsp black pepper
½ tsp oregano (or Italian seasoning)
1 lb penne pasta, cooked according to package directions
3 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Instructions:
- Layer in the Slow Cooker:
Place chicken breasts in a 6-quart or larger slow cooker. Sprinkle with salt, pepper, and oregano. Pour the pasta sauce over the chicken to coat evenly. - Cook:
Cover and cook on HIGH for 4 hours or LOW for 6–8 hours. Do not lift the lid during cooking to retain moisture and flavor. - Boil the Pasta:
When the cook time is nearly up, prepare the penne pasta according to package directions. Drain thoroughly. - Shred the Chicken:
Using two forks, shred the chicken directly in the slow cooker. It should be fall-apart tender. - Combine & Top with Cheese:
Stir the cooked, drained pasta into the chicken and sauce mixture. Spread into an even layer. Top with mozzarella and Parmesan cheese. - Melt the Cheese:
Cover the crockpot again and cook for 15 more minutes, or until the cheese is melted and gooey. - Serve & Enjoy:
Spoon into bowls and serve hot. This cheesy pasta bake pairs great with garlic bread or a fresh side salad!
SlowCookerMeals, CrockpotChickenRecipes, EasyWeeknightDinners, ComfortFoodClassic, CheesyPastaBake, FamilyDinnerIdeas, ChickenParmesan
