Crockpot Chicken and Eggplant Pasta
Total time
- 2 Eggplants, sliced and quartered
- 30 OZ Diced Tomatoes
- 2 TBSP Minced Garlic
- 1¼ - 1½ LBS Boneless Skinless Chicken Breasts
- 1 TSP Sage
- 1 TSP Onion Powder
- 1 TSP Basil
- 1 TSP Parsley
- 1 TSP Thyme
- 1 TSP Oregano
- 1 TSP Garlic Powder
- 1 TSP Black Pepper
- 1 TSP Kosher Salt
- 3 TBSP Grated Parmesan
- ½ Cup Shredded Mozzarella
- 1 LB Rigatoni Pasta
- Grease Slow Cooker with cooking spray
- Combine everything except pasta into slow cooker
- Cook on Low for 7 -8 hours, or on High for 3 - 4 hours
- Add Rigatoni to slow cooker; cook on high for an additional 20 minutes or 40 minutes on low
Recipe by Mr. B Cooks at https://mrbcooks.com/crockpot-chicken-eggplant-pasta-recipe/
3.5.3251