48 oz Ragu Pasta Sauce
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

48 oz Ragu Pasta Sauce 1 5 lbs. boneless skinless chicken breasts 1 lb. penne pasta 3 cup s shredded mozzarella cheese

Add the chicken to the slow cooker and sprinkle over the salt, pepper, and oregano
Pour over the pasta sauce.
Place the lid on the slow cooker and cook on high for 4 hours or on low for 6-8 hours.
Shred the chicken with two forks. Cook the pasta on the stove top according to the package directions.
Stir the drained pasta into the chicken and sauce. Sprinkle over the mozzarella cheese and then the parmesan. Place the lid back on the slow cooker just long enough for the cheese to melt; this usually takes 15 minutes.

https://www.themagicalslowcooker.com/slow-cooker-chicken-parmesan-and-pasta/