Ingredients:

  • 5-2 lb (700-900g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes (794g)
  • 1 (15 oz) can tomato sauce (425g)
  • 1 (6 oz) can tomato paste (170g)
  • 1 tbsp dried Italian seasoning
  • 1 tsp dried oregano
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1 lb (450g) dry pasta (penne, rotini, or similar)
  • 1 cup (240 ml) chicken broth
  • 1 cup (225g) ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • Fresh basil leaves, chopped (for garnish) (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Brown chicken pieces in batches. This step is optional but adds flavour.
  2. Place chopped onion and minced garlic into the bottom of the slow cooker.
  3. Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir in Italian seasoning, oregano, salt, and pepper.
  4. Add the browned chicken (or uncooked chicken if skipping the browning step) to the slow cooker.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
  6. While chicken is cooking, cook the pasta according to package directions until al dente. Drain well.
  7. In a mixing bowl, combine ricotta cheese and 1/4 cup of Parmesan cheese.
  8. Stir the cooked pasta and chicken broth into the slow cooker. Gently stir the ricotta mixture into the pasta and sauce.
  9. Sprinkle 1 cup of mozzarella cheese over the pasta. Spoon dollops of the Ricotta cheese mixture evenly across the top of the pasta. Top with the remaining mozzarella and Parmesan cheeses.
  10. Cover and cook on high for 15-30 minutes, or until cheese is melted and bubbly.
  11. Garnish with fresh basil, if desired. Serve immediately.