• In the bottom of the slow cooker, combine crushed tomatoes, red wine, onion, garlic, oregano, parsley, basil, sugar, salt, pepper, and red pepper flakes. Stir to combine
• Place the chicken breast with into the slow cooker and nestle it down into the sauce so that it is covered.
• Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• When done, shred with 2 forks directly in the slow cooker.

  You can remove to a plate or cutting board if easier to shred. Place the shredded chicken back into the slow cooker if you removed it.
• About 10 minutes before time is up, boil pasta in salted water according to the package instructions until al dente. Drain pasta.
• Pour pasta into crock pot. Stir the chicken and pasta into the sauce, until combined.
• Top with shredded mozzarella and parmesan cheese. Cover the crock pot (optional: place a paper towel under the lid to keep liquid from dripping onto the cheese) and cook for 15 to 20 minutes, until the cheese is melted.

Optional - Bread Crumb Topping

• Optional: If you would like a crunchy topping, toast a mixture of Italian breadcrumbs and panko crumbs with a little butter or olive oil, then sprinkle them over the servings just before serving.
• Garnish with parsley or basil and serve immediately.