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Join me as I venture into unknown territories with cooking and baking. Here you'll find the latest and greatest mishaps and accomplishments! 

Slow Cooker Chicken Parmesan Pasta

Slow Cooker Chicken Parmesan Pasta

I had yet to try a pasta dish in the slow cooker so I found this recipe from Damn Delicious and went to town! Here you make your own pasta sauce...this was also new. This was also a lot harder than I anticipated. Biggest lesson learned: Don't be afraid of adding salt when making red pasta sauce! It saved my sauce from going straight down the sink. Otherwise the recipe is straightforward and tastes great once done.

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 (28-ounce) cans crushed tomatoes
  • 1 onion, diced
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1 pound penne pasta
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • (Optional) 2 tablespoons chopped fresh parsley leaves
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Start off by seasoning chicken with salt and pepper. Then place them into the slow cooker.

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Dice your onion. 

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Time to make the pasta sauce. In a large mixing bowl combine the crushed tomatoes, onion, basil, oregano, parley and red pepper flakes. Damn Delicious' recipe doesn't include this but I'd add a teaspoon of salt as well. Mix thoroughly. 

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Add the sauce to the slow cooker and toss the chicken to get some of the sauce underneath. Cover and cook on low heat for 4 hours. 

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It starts to look a lot more like tomato sauce after the 4 hours. Give it a taste and add more salt if needed. If it's too acidic you can always add 1 tsp of baking soda to take the edge off.

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Remove the chicken and shred it apart. Add the chicken back into the sauce.

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Cook pasta according to the package, and be sure to salt the water as you add the noodles!

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Stir the noodles into the slow cooker. We're almost done! 

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Top the pasta with the mozzarella and parmesan cheeses, and then cook on low heat until the cheeses have melted (10-20 mins).

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Once the cheese has melted you can add the optional parsley. I'm not a huge fan so I left it out...although it would have added a nice green element to the dish. 

Otherwise, you're all set and dinner is ready! :)

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