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mix panko crumbs and grated parmesan cheese together and set aside
beat 2 eggs together in a separate bowl.
use a fork to dip each chicken finger, one at a time, in the egg and then into the crumb/cheese mixture. Make sure each tender is fully coated with the breading mixture and then place into the slow cooker
cover breaded chicken with half of the mozzarella cheese and all of the sauce.
place lid on crockpot and cook on low for 4-6 hours or until chicken reaches an internal temperature of 165°
Prepare pasta according to al dente directions on packaging
once chicken is cooked through, add pasta in to slow cooker and stir gently to combine. Do not over stir or breading will come away from the chicken and make the sauce gummy.
top mixture with remaining shredded mozzarella, cover and cook for another 30-45 minutes until all ingredients are cooked fully through and cheese is melted.
serve and enjoy!