Slow cooker chicken parmesan pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place chicken breasts at the bottom of the crockpot. Sprinkle with garlic powder, onion powder, basil, oregano, salt, and pepper. Pour the marinara and alfredo sauce on top, ensuring the chicken is fully coated.

Step 2

Cover with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easy to shred.

Step 3

Use two forks to shred the chicken directly in the crockpot. Stir to combine the shredded chicken with the marinara/Alfredo sauce.

Step 4

Stir in the Parmesan cheese and 1 cup of the shredded mozzarella. Mix well so the cheese melts into the sauce

Step 5

About 20 minutes before the chicken is done, cook the pasta according to the package instructions. Drain and set aside.

Step 6

Add the cooked pasta to the crockpot and stir until all the pasta is coated in the cheesy marinara sauce.

Step 7

Sprinkle the remaining 1 cup of mozzarella cheese on top. Cover with the lid and cook for another 5-10 minutes until the cheese melts.