Slow Cooker Chicken Parmesan Pasta

Season the chicken breasts with salt and pepper, then place them in the slow cooker.

Add the crushed tomatoes and diced onion to the slow cooker.

Stir in the dried basil, dried oregano, dried parsley, and optional crushed red pepper flakes.

Cover and cook on low for about four hours.

After four hours, remove the chicken, shred it with two forks, and return the shredded chicken to the slow cooker.

While the chicken cooks, bring a large pot of salted water to a boil, add the penne pasta, and cook until al dente; then drain.

Add the cooked pasta to the slow cooker and mix thoroughly with the sauce and chicken.

Stir in the shredded mozzarella and grated Parmesan cheese until they melt and combine with the sauce.

Garnish with chopped fresh parsley and serve hot.