This crock pot chicken recipe is so easy its almost embarrassing. Its one of the first recipes I made when I was first working and had moved out on my own into my first apartment. It was easy to throw the short list of ingredients into the crock pot in the morning and head out the door. Over the years, I've adapted the recipe and played around with the ingredients and to make it more to the liking of my family. Plus, I almost always have the ingredients on hand so its a good "pantry meal" (with the exception of the chicken of course).
Basically you take boneless chicken breasts (or you could use boneless thighs as well) and simmer it all day in your favorite jarred tomato sauce and diced tomatoes with a mixture of spices. Then when you get home, you shred the chicken with a fork, boil some pasta and sprinkle some shredded mozzarella cheese on top and some Parmesan cheese. You could also top with a dollop of ricotta cheese if you'd like-- and just like that dinner is served! The chicken gets really flavorful from cooking slowly all day and the tomato sauce nice is nice and mellow. This recipe can be easily doubled if you need to make this for more people or you want to have leftovers.
Crock Pot Italian Chicken
4 chicken breasts
1/2 cup light Italian salad dressing
2 cups of your favorite jarred tomato sauce (I like to use 4 cheese)
1 can diced tomatoes
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried parsley
mozzarella cheese for topping
Place all ingredients in crock pot except mozzarella cheese and cook on low for 8 hours. Shred chicken with fork. Prepare your favorite pasta and serve the chicken over the noodles. Top with mozzarella and Parmesan cheese.