Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 28 oz high-quality marinara sauce
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 oz penne or rotini pasta, uncooked
  • 1.5 cups low-moisture shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp salted butter, melted
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Place the cubed chicken in the bottom of a 6-quart slow cooker.
  2. Place the chicken in the slow cooker and toss with 1 tbsp olive oil, minced garlic, oregano, and red pepper flakes.
  3. Pour the 28 oz marinara over the chicken. Stir until the chicken is fully submerged.
  4. Cover and cook on LOW for 3 hours 30 minutes.
  5. Stir in the 8 oz uncooked pasta. Ensure the noodles are pushed down into the liquid.
  6. Cover and cook for another 30-45 minutes until the pasta is tender.
  7. While the pasta finishes, mix 0.5 cup Panko, 0.5 cup Parmesan, and 2 tbsp melted butter in a small bowl.
  8. Sprinkle 1.5 cups mozzarella over the casserole. Wait until the cheese is melted and bubbly.
  9. Top with the Panko mixture. If your slow cooker insert is oven safe, you can pop it under the broiler for 2 minutes for extra color.
  10. Sprinkle with 0.25 cup fresh basil. Let it stand for 5 minutes before scooping.