1teaspooncrushed red pepper flakesor more/less to taste
1poundpastause your favorite
8ouncesMozzarellashredded
4ouncesParmesan cheesegrated
2tablespoons basil leavesfresh
Instructions
Season chicken with salt and pepper.
Spray a slow cooker with no-stick cooking spray.
Spoon about 1 cup of the pasta sauce in a thin layer in the bottom of the slow cooker.
Add the chicken in a single layer.
Cover with the remaining sauce and sprinkle with the red pepper flakes.
Cover and cook on low heat for 5 hours.
Top with cheeses.
Cover and cook on low for 20 minutes, or until the cheeses have melted.
Bring a large pot of salted water to a boil and cook pasta according to the instructions on the package.
Drain well.
Serve the chicken over the pasta or shred the chicken and stir the pasta right in to the chicken and sauce.
Top with fresh basil before serving.
Notes
storage:You can keep leftover crock pot chicken parmesan in the fridge for four to five days. Put it in an airtight container or in a dish covered with plastic wrap.It freezes well, too.To reheat and enjoy your leftovers, warm them in the microwave, stirring once or twice until heated through.tips:
Salt your pasta water well! The noodles absorb the salty water and, thus, the flavor. Just a teaspoon of salt usually isn't enough. For every pound of pasta, aim for one to two tablespoons of salt.
Al dente pasta still has a bit of a bite and feels just slightly firm when you taste it. Test your pasta two minutes before the cooking time has elapsed to make sure you don't accidentally overcook the noodles.
Avoid cross-contamination when handling raw chicken, and wash your hands immediately after touching it to prevent food-based illnesses.
Coat plastic Tupperware with some olive oil or cooking spray before storing leftovers in it to prevent the red sauce from staining the plastic.