Slow-Cooker Chicken Parmesan Pasta
Super tender chicken, delicious herby tomato sauce and an oozy cheesy topping...perfect!
Ingredients
- 500g boneless skinless chicken breasts or thighs
- salt and freshly ground black pepper
- 2 x 400g tins chopped tomatoes
- 1 small onion chopped
- 1.5 tsp dried basil
- 0.5 tsp dried oregano
- 0.5 tsp dried parsley
- 0.25 to 0.5 tsp chilli flakes (optional)
- 300g pasta of your choice eg: farfalle, rigatoni, penne, fusilli
- 60g grated mozzarella
- 10g freshly grated parmesan cheese plus extra to garnish
- dried or fresh parsley chopped, to garnish (optional)
Instructions
- Season the chicken with salt and pepper and then place it into the slow-cooker.
- In a large bowl, combine the tomatoes, onion, basil, oregano, parsley and chilli flakes, if using. Add the tomato mixture into the slow-cooker and stir gently to combine. Cover and cook on low for 4 hours.
- Remove the chicken from the slow-cooker and shred it using two forks.
- In a large saucepan of boiling salted water, cook the pasta according to the packet instructions then drain well in a colander.
- Put the cooked pasta and shredded chicken into the slow cooker and stir to combine with the tomato sauce, check the seasoning, then sprinkle over the grated cheeses. Cover and cook on low for 10 to 20 minutes, or until the cheeses have melted.
- Serve immediately, garnished with dried or fresh parsley (optional).
Notes
- Any leftovers can be enjoyed for lunch the next day.
- This slow-cooker chicken parmesan pasta recipe is easily adapted if you’re cooking for less people.