Matthew Peyton

Slow Cooker Chicken Parm



  1. Mix both sauces into slow cooker
  2. Season chicken breasts with salt and pepper
  3. Place chicken breasts in slow cooker, submerging underneath sauce
  4. Cover and set to LOW for 4 hours
  1. After 3.5 hours, start boiling water on stove
  2. Once water is boiling, wait until slow cooker is almost at 4 hours
  3. Pour in pasta to boiling water and start timer (~10 min)
  4. While pasta is cooking, turn slow cooker from LOW to HEAT
  5. Begin taking chicken breasts out, shredding, and returning to slow cooker
  1. Once pasta is finished, drain into strainer, then dump into slow cooker
  2. Layer parmesan cheese on top, replace lid on slow cooker to melt