Ingredients

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 (28 oz) cans crushed tomatoes
• 1 onion, diced
• 1 Tbsp dried basil
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp crushed red pepper flakes (optional)
• 1 pound penne
• 1-1/2 cups shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 Tbsp chopped fresh parsley leaves

Instructions

1. Season chicken with salt and pepper, to taste. Place chicken into 6-quart slow cooker.
2. In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley, and red pepper flakes. Stir into the slow cooker and gently toss to combine. Cover and cook in low heat for 4 hours.
3. Remove chicken from slow cooker and shred, using two forks.
4. In a large pot of boiling, salted water, cook pasta according to package directions; drain.
5. Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for 10-20 minutes or until cheeses have melted.
6. Serve immediately, garnished with parsley if desired.