In last week’s January Round-Up, I mentioned how much I love turning on the Crock Pot on a cold winter day and letting the aromas of slow-cooking food perfume my house. But I always make the same old things – chili, BBQ pulled pork, Chicago-Style Italian Beef. Not that they’re not delicious, but I wanted to try something different. So off I went to Pinterest to see if I could find something new. What I discovered was Crock Pot Chicken Parmesan Pasta, courtesy of Damn Delicious, and since I know that one of my husband’s favorite meals is chicken parmesan, I thought he’d love it. And we both did! It’s everything you’d want in a hearty winter meal, and the leftovers heat beautifully. Paired with fresh garlic herb dinner rolls from the local Amish market, it was exactly what I wanted. We’ve been eating it all week and I’m already thinking about making it again. I did adapt it slightly to work with ingredients I already had – we were expecting an ice storm, which thankfully didn’t materialize, but I didn’t want to have to go out in it – and a few other things I’ve learned from cooking with canned tomato products, but considering the success I’ve had with each recipe from Damn Delicious, I’m sure it’s just as good (if not better) as originally written.
- 4 boneless, skinless chicken breasts, trimmed of all fat
- kosher salt and pepper
- 2 28 oz cans tomato sauce
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 healthy pinch sugar
- 1 lb whole-wheat penne pasta
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated or shredded parmesan cheese
- Season chicken with salt and pepper to taste. Place on the bottom of the crock pot.
- In a large bowl, combine next 6 ingredients (through sugar) and pour over the chicken. Using tongs, turn chicken over until coated with sauce.
- Cover and cook on low for 4 hours. Remove from crock pot and shred into bite-sized pieces using two forks.
- Cook pasta according to directions, but don’t cook all the way through – remove about 2 minutes before it’s al dente. The pasta will finish cooking as the cheese melts, and you don’t want to turn it to mush.
- Add shredded chicken and pasta to the slow cooker and stir to fully combine.
- Sprinkle shredded cheese evenly over the top and cover. Continue cooking on low 10-20 minutes, or until cheese is completely melted.
- Serve with crusty Italian bread or garlic herb dinner rolls.
Did you try this? I’d love to know what you think!