This slow cooker Amish-style canned tomato chicken pasta is the kind of low-effort dinner that fits right into a busy weeknight rhythm. It leans on a handful of pantry and fridge staples, letting canned diced tomatoes slowly cook down with chicken into a simple, cozy sauce that feels hearty and practical. I love recipes like this because they are easy to throw together before work, and by dinner the chicken is tender enough to shred right into the tomatoey mixture for a no-fuss pasta meal.
Serve this with a crisp green salad, steamed green beans, or buttery garlic bread to round out the meal. If you want to keep things especially comforting, a spoonful of cottage cheese or a sprinkle of Parmesan on top works really well, and iced tea or a light white wine makes an easy pairing for a relaxed family dinner.
Slow Cooker 5-Ingredient Amish Canned Tomato Chicken Pasta
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
2 cans (14.5 ounces each) diced tomatoes, undrained
1 teaspoon salt
1 teaspoon black pepper
12 ounces penne pasta
Directions
1. Place the chicken breasts in the bottom of the slow cooker in an even layer. Season with the salt and black pepper.
2. Pour both cans of diced tomatoes, with all the juice, over the chicken. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is fully cooked and very tender.
3. Remove the lid and shred the chicken directly in the slow cooker using two forks, then stir everything together so the chicken is coated in the tomato mixture.
4. Meanwhile, cook the penne in a large pot of salted boiling water according to the package directions until al dente. Drain well.
5. Add the drained pasta to the slow cooker and toss until the pasta is evenly coated. Serve warm.
Variations & Tips
Add cheese: Stir in 1 to 2 cups of shredded mozzarella at the end for a creamier, more casserole-like finish. If you do this, let it sit with the lid on for a few minutes so the cheese melts smoothly.
Use a different pasta shape: Penne is convenient, but rotini, ziti, or bow ties also hold the chunky tomato sauce nicely. If you are meal prepping, slightly undercook the pasta so it stays firm when reheated.
Boost the flavor: Even though this keeps to five main ingredients, a little garlic powder, Italian seasoning, or red pepper flakes can give it a more robust pasta-night flavor without adding extra work.
Keep the pasta separate for leftovers: If you expect leftovers, store the cooked pasta and chicken mixture separately. That keeps the pasta from soaking up too much liquid in the fridge and makes reheating much better the next day.
Try a richer version: For a heartier spin, top each serving with grated Parmesan or a spoonful of ricotta. That small add-on makes the dish feel a little more special while still keeping the prep wonderfully simple.