Ingredients
Scale
- 1/2 cup of bread crumbs
- 1 tablespoon of butter
- 1 and 1/2 cups of grated mozzarella
- 3 boneless chicken breasts
- 1 tablespoon of chopped garlic
- 28 ounce can of pressed tomatoes
- 15 ounce can of tomato sauce
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 teaspoon of Italian seasoning
- 4 cups of chicken broth
- 1 cup of freshly grated parmesan
- 1 cup of heavy whipping cream
- 8 ounce of raw rotini pasta
Instructions
- 1. Place chicken broth, pressed tomatoes, tomato sauce, chopped garlic, Italian seasoning, salt, and black pepper into the crockpot. Add the chicken breasts.
- 2. Secure the lid and cook on high for 3-4 hours or low for 6-8 hours until the chicken is tender.
- 3. Shred the cooked chicken with two forks and return it to the pot.
- 4. Stir in heavy cream, rotini pasta, and grated parmesan cheese. Cover and cook on high for an additional 15 minutes or low for 30 minutes until pasta is tender.
- 5. For added crunch, toast breadcrumbs in melted butter over medium heat until golden brown.
- 6. Serve each bowl topped with toasted breadcrumbs and mozzarella cheese.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg