Slow-Cooker Cheesy Chicken Manicotti

 


Ingredients

  • 2
    cups finely chopped cooked chicken
  • 1
    container (15 oz) whole-milk ricotta cheese
  • 1
    teaspoon garlic salt
  • 1/4
    teaspoon crushed red pepper flakes
  • 1/2
    cup finely chopped fresh basil leaves
  • 14
    uncooked manicotti shells (8 oz)
  • 1
    jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 3/4
    cup water
  • 2
    cups shredded mozzarella cheese (8 oz)

  • Steps

1 In medium bowl, mix chicken, ricotta cheese, garlic salt and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.

    2 Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix pasta sauce and water. Spread about one-third of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another one-third of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining one-third of sauce mixture.

    3 Cover; cook 2 to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.

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