Slow Cooker Chicken Parm

1 (28 oz.) can diced tomatoes

1 (6 oz.) can tomato paste

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 tsp. Italian seasoning

1 tsp. dried basil

1 Tbsp. brown sugar

1 (26-32 oz.) frozen fully cooked breaded chicken strips

1 cup shredded Mozzarella cheese

Add tomatoes, tomato paste, garlic, salt, pepper, Italian seasoning, basil and brown sugar to slow cooker, sprayed with non-stick cooking spray. Stir to combine. Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours.

In the last hour of cooking, add frozen chicken strips. Top with shredded cheese, 15 minutes prior to serving.