4-6 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 medium onion, diced
1 can (6 ounces) tomato paste
4 cloves garlic, minced
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 can (28 ounces) fire-roasted diced tomatoes, drained
1 tablespoon cornstarch
1 tablespoon water
1 and 1/2 cup shredded mozzarella
1/2 cup grated Parmesan
2 tablespoons chopped fresh basil
1/2 cup panko crumbs
1 tablespoon minced fresh parsley
spaghetti noodles (I used whole wheat), cooked according to package instructions
Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add onion, tomato paste, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions are softened, about 4 minutes.
Transfer onion mixture to a lightly greased crock-pot and stir in drained diced tomatoes. Dissolve the cornstarch in the 1 tablespoon of water and stir it into the tomato sauce.
Season chicken with salt and pepper and lay them on top of the tomato mixture so they are shingled. Cover and cook on low for 3-4 hours
Mix together mozzarella and half of the Parmesan cheese. Sprinkle cheese mixture over the chicken, place the lid back on and let it sit in the turned-ff crock pot for 15 minutes to melt the cheese.
Combine panko crumbs and 1 tablespoon olive oil in a nonstick pan over medium heat. Cook until nicely toasted, stirring frequently. Transfer panko crumbs to a bowl to cool and then add in remaining Parmesan cheese, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
To serve, place drained pasta on a platter, pour sauce on top. Gently lay chicken breasts on top and sprinkle the bread crumb mixture on top of the cheese.