3 lb boneless, skinless chicken breasts 24 oz jar marinara sauce 14.5 oz can diced tomatoes with basil, garlic, and oregano 1 tablespoon dried Italian seasoning 1½ cups shredded Parmesan cheese 2 tablespoons butter 1½ cups panko breadcrumbs ½ teaspoon garlic salt

Place chicken in a 5- to 7-quart slow cooker. Stir together marinara, tomatoes, and Italian seasoning; pour over chicken. Cover and cook on Low 6½ to 7½ hours or until chicken is tender. Sprinkle Parmesan over top of chicken; cover and cook on High 30 minutes or until cheese is melted (Reserve 6 portions chicken with sauce for Meal 3). Melt butter in a medium nonstick skillet over medium heat; add breadcrumbs and garlic salt, and cook 4 minutes or until golden brown, stirring often. Sprinkle breadcrumb mixture over chicken just before serving. Serve with angel hair pasta.