There is something mighty satisfying about a supper that asks so little of you and still comes out tasting like you fussed all afternoon. This slow cooker Amish mozzarella chicken pasta is the kind of hearty, comforting meal I think of when the day is busy and folks still expect a warm dinner on the table. With tender chicken, simple pantry sauce, and little mozzarella balls melting into all the good juices, it has that plain, homey charm Midwestern cooks have always known how to make the most of.
Serve this with buttered green beans, a crisp lettuce salad, or a side of roasted broccoli if you want a little color on the plate. Warm garlic bread or a slice of crusty Italian bread is especially welcome for mopping up the sauce, and if you are feeding a hungry table, a bowl of stewed apples or simple sliced cucumbers makes a nice old-fashioned pairing.
Slow Cooker 5-Ingredient Amish Mozzarella Chicken Pasta
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
24 ounces pasta sauce
8 ounces fresh mozzarella balls
1 teaspoon garlic powder
12 ounces penne pasta
Directions
1. Place the chicken breasts in the bottom of the slow cooker in an even layer. Pour the pasta sauce over the top and sprinkle with the garlic powder.
2. Tuck the fresh mozzarella balls all around and between the chicken breasts. Cover and cook on low for 4 to 5 hours, or until the chicken is tender and cooked through.
3. Near the end of the cooking time, boil the penne in well-salted water according to the package directions. Drain it well.
4. Remove the chicken from the slow cooker and slice or shred it into large pieces. Return the chicken to the sauce and gently stir to combine with the softened mozzarella.
5. Spoon the chicken and sauce over the cooked penne, or toss everything together in a large serving bowl. Serve hot.
Variations & Tips
Add a little seasoning: If your family likes a touch more flavor, stir in a teaspoon of Italian seasoning or a pinch of red pepper flakes with the sauce. It still keeps the recipe simple, but gives it a fuller Sunday-supper taste.
Use chicken thighs: Boneless, skinless chicken thighs work just fine here and stay especially juicy in the slow cooker. If you use them, check for doneness at the earlier end of the cooking time.
Keep the pasta separate: For leftovers, I recommend storing the pasta apart from the chicken and sauce if you can. That way the noodles do not soak up too much liquid overnight and everything reheats more nicely.
Finish with a fresh touch: A sprinkle of chopped parsley or a little grated Parmesan at the table brightens the whole dish and makes it look extra inviting without changing the easy nature of the recipe.