Crockpot Chicken Parm

All right all right, Sunday, which means crock pot day. Tonight I chose a new recipe, and gave it a go. And I gotta say, I like it. Let's jump right in.

2 (24-oz.) jars tomato sauce. (I mixed it up and used my regular Paul Newman's, but I did one regular marinara sauce, and one of the garlic sauce, delicious.)
1.5 lbs. boneless skinless chicken breasts
¼ tsp. salt
¼ tsp. pepper
½ tsp. oregano
1 lb. penne pasta
3 cups shredded mozzarella cheese
¼ cup parmesan cheese (turns out I didn't have any, so I just used the one in the green can, the sprinkle kind, still worked)

Add the chicken to a 6-quart or larger slow cooker. Sprinkle over the salt, pepper and oregano. Pour the pasta sauce over those.  Cover and cook on LOW for 4-6 hours, without opening the lid during the cooking time. When the slow cooker is done cooking, prepare the pasta on the stove-top according to the package directions. While the pasta is cooking, remove the chicken on to a plate and cut into bite size pieces, the chicken will shred very easy, but I still like to cut it up a bit so there isn't long strings of chicken. Add the chicken back to the sauce. Drain the pasta very well. Add the pasta to the chicken and sauce in the slow cooker. Stir. Flatten the pasta out into an even layer. Sprinkle over the shredded mozzarella cheese and parmesan cheese. Cover for 15 more minutes, or until the cheese has melted.

All right, this was delicious. And it made a lot, so be prepared, you can definitely cut the recipe in half, if you have a small crew. I wish I had, because I think I'll be eating this all week. That's all right, it's  delicious enough, I'm all right with it.