Slow Cooker Chicken Parm

• 1 (28 oz.) can diced tomatoes
• 1 (6 oz.) can tomato paste
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. Italian seasoning
• 1 tsp. dried basil
• 1 Tbsp. brown sugar
• 1 (26-32 oz.) frozen fully cooked breaded chicken strips
• 1 cup shredded Mozzarella cheese
• 1 box penne pasta, cooked

Instructions

1. Add tomatoes, tomato paste, garlic, salt, pepper, Italian seasoning, basil and brown sugar to slow cooker, sprayed with non-stick cooking spray. Stir to combine. Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours.
2. In the last hour of cooking, add frozen chicken strips.
3. Top with shredded cheese, 15 minutes prior to serving.
4. Serve overtop penne pasta and enjoy!