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Slow Cooker Tomato Basil Chicken with Pasta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 (28 oz) can crushed tomatoes
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil, chopped
  • 12 ounces pasta
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Pour the crushed tomatoes over the chicken and add the minced garlic, salt, and black pepper.
  • Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
  • About 20 minutes before serving, cook the pasta in a large pot of boiling water according to package directions, then drain.
  • Shred the chicken directly in the slow cooker with two forks and stir in the chopped basil.
  • Divide the pasta among four bowls, top each with the chicken and sauce mixture, and sprinkle with Parmesan cheese.

Notes

Stir the basil in only at the end so it stays bright and does not lose its flavor during the long cook. If the sauce seems thick after shredding the chicken, add a splash of the pasta cooking water to loosen it. Leftovers reheat well with a little extra water to refresh the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Pot