Slow Cooker Baked Ziti with Chicken (Tender Shredded Chicken in Rich Marinara)

Wondering how to make baked ziti on a busy weeknight without boiling pasta in a separate pot? You have come to the right place. This easy crockpot pasta bake simmers chicken and noodles in one pot for pure comfort food bliss.

Starch Hydration in Acidic Tomato Broth

Adding dry pasta at the beginning of a four hour slow cook results in unappealing mush. Cooking the chicken first in marinara allows chicken juices to blend with acidic tomatoes. Adding dry ziti during the final 35 minutes on HIGH allows pasta starches to gelatinize rapidly at 200°F, absorbing sauce directly into the noodles while keeping their firm, al dente Italian bite.

Slow Cooker Baked Ziti with Chicken Ingredients Spotlight

Here is what you need to make this recipe for slow cooker baked ziti with chicken:

Boneless Chicken Breasts: Slow cooks until tender enough to shred effortlessly into the tomato sauce.

Dry Ziti Pasta: Hydrates directly in the simmering broth and marinara, soaking up flavor.

Whole Milk Ricotta: Swirled into the marinara to create a rich, velvety tomato cream sauce.

Mozzarella and Parmesan: Melts into a stretchy, golden cheese blanket across the top.

What to Serve With Slow Cooker Baked Ziti with Chicken

Serve with warm garlic breadsticks or toasted garlic butter baguette slices and a crisp Caesar salad.

How to Store and Reheat Slow Cooker Baked Ziti with Chicken

Store leftovers in an airtight container in the refrigerator for up to 4 days. Warm individual portions in the microwave for 2 minutes, or cover with foil and heat in a 350°F oven for 15 minutes.