Ingredients

Scale

(Serves 6)

Crock pot base:

1½ lbs boneless chicken breasts or thighs
1 (24 oz) jar low-sodium marinara sauce (you love low-sodium options!)
1 (15 oz) can no-salt-added diced tomatoes
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper

Pasta & finish:

8 oz spaghetti or penne (or chickpea/gluten-free pasta for high-protein/GF)
1 cup shredded mozzarella or Italian blend cheese
¼ cup grated Parmesan cheese (use reduced-sodium—you love this!)
Fresh basil or parsley for garnish

Optional boosts (you’ll love these!):

High-protein: Add ½ cup white beans with sauce (+7g protein/serving)
Extra veggies: Stir in 1 cup spinach or zucchini during last 30 min

Instructions

1. Layer in slow cooker:

Place chicken in slow cooker. Top with marinara, diced tomatoes, oregano, basil, garlic powder, onion powder, salt, and pepper.

2. Cook:

Low setting: 6–7 hours
High setting: 3–4 hours
Until chicken shreds easily with a fork.

3. Shred & add pasta:

Remove chicken; shred with two forks. Return to slow cooker.
Stir in uncooked pasta. Cover and cook on High 20–30 minutes, stirring once, until pasta is tender.
→ Note: Pasta absorbs liquid—don’t add extra water!

4. Finish & serve:

Stir in mozzarella and Parmesan until melted. Garnish with fresh herbs.

💡 Pro Tips for Perfection:
✅ Don’t pre-cook pasta—it cooks perfectly in the sauce!
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added tomatoes + low-sodium marinara
→ Boost umami with 1 tsp nutritional yeast + extra garlic powder
✅ Blood sugar friendly (you love this!):
→ Use chickpea or lentil pasta (+25g protein/serving!)
→ Add 1 tbsp chia seeds at the end for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Swap pasta for 16 oz hearts of palm pasta or spiralized zucchini
→ Simmer uncovered 10 minutes to reduce liquid
→ Net carbs drop from 38g → 10g/serving
✅ Make ahead:
→ Cook up to 3 days ahead; stores beautifully in fridge
→ Freezes 3 months (thaw overnight; reheat gently)

Prep Time & Nutrition (per serving):