Slow Cooker Chicken Parmesan Casserole

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 tbsp Basil, dried
  • 1 tsp Garlic
  • 1 can Tomatoes

• Pasta & Grains

  • 12 oz Pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Dairy

  • 2 cup Mozzarella cheese

• Liquids

  • 1/4 cup Water

Found on laurengreutman.com

Description

Ingredients

• 2 boneless skinless chicken breasts
• 1 can crushed tomatoes (28 oz)
• 1/4 cup water
• 1 Tbsp dried basil
• 1 tsp minced garlic
• 1/4 tsp black pepper
• 1/4 tsp salt
• 12 oz. uncooked pasta
• 2 cup shredded mozzarella cheese
• 2 Tbsp olive oil
• 1/2 cup breadcrumbs

Directions

• Place chicken, spices, garlic, crushed tomatoes, and water in the slow cooker.
• Cook on high for 4 hours, medium for 6, or low for 8.
• Shred chicken.
• Add pasta and mix in well so that the pasta is covered in the liquid.
• Cover and cook for another 20 minutes.
• Add the cheese on top and close the lid and let it melt (this should take another 10 minutes).
• While the cheese is melting, heat the olive oil over medium heat.
• Add the breadcrumbs and mix well into the oil. Cook for a few minutes until the breadcrumbs are crispy.
• Serve and top with the breadcrumbs and parmesan cheese.