Ingredients

• 4 Chicken Breasts, boneless & skinless 
• Kosher Salt/Black Pepper
• 56 ounces caned Crushed Tomatoes
• 1 Onion, diced
• 1 tablespoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Parsley 
• ½ teaspoon Crushed Red Pepper Flakes
• 1 pound Penne Pasta
• 1 ½ cups Mozzarella Cheese, shredded
• ¼ cup Parmesan Cheese, freshly grated
• 2 tablespoons Parsley Leaves, freshly chopped

Directions

1. Season chicken with salt and pepper to taste; place chicken in a 6 quart slow cooker
2. In a large bowl, combined crushed tomatoes, onion, basil, oregano, parsley, and red pepper flakes; stir into slow cooker and toss to combine
3. Cover and cook on low heat for 4 hours
4. Remove chicken from slow cooker; shred using two forks
5. In a large pot of boiling salt water; cook pasta according to package instructions; drain
6. Stir pasta and chicken into slow cooker; top with cheeses; cover and cook on low heat for 10-20 minutes until cheeses melt