In a 5 Qt or larger slow cooker, place chicken breast in the bottom, and season with salt and pepper.
Dump 28 ounces crushed tomatoes, 14 ounces of Prego Traditional Sauce, and minced garlic over the chicken.
Put lid on and cook for 3 hours on high.
Remove chicken from the slow cooker, and shred. Note: I used a mixer with a paddle to shred the chicken. Return chicken to the slow cooker.
At 3 hours, cook penne al dente in a large stock pot of water, according to package directions, drain, and add to crock pot, along with Parmesan cheese, and half the mozzarella cheese.
Stir everything together.
Pour the remaining 14 ounces of Prego Traditional sauce over the top.
Top with remaining shredded Mozzarella Cheese
Put lid back on and cook for 30 more minutes until cheese is melted.
Garnish with fresh parsley