2 boneless skinless chicken breasts
1 can crushed tomatoes (28 oz)
1/4 cup water
1 Tbsp dried basil
1 tsp minced garlic
1/4 tsp black pepper
1/4 tsp salt
12 oz. uncooked pasta
2 cup shredded mozzarella cheese
2 Tbsp olive oil
1/2 cup breadcrumbs
Place chicken, spices, garlic, crushed tomatoes, and water in the slow cooker. Cook on high for 4 hours, medium for 6, or low for 8. Shred chicken. Add pasta and mix in well so that the pasta is covered in the liquid. Cover and cook for another 20 minutes. Add the cheese on top and close the lid and let it melt (this should take another 10 minutes). While the cheese is melting, heat the olive oil over medium heat. Add the breadcrumbs and mix well into the oil. Cook for a few minutes until the breadcrumbs are crispy. Serve and top with the breadcrumbs and Parmesan cheese.