Crock Pot Chicken Parmesan Soup (Print Version)
# Ingredients:
→ For the Soup Base
01 -
28 oz can crushed tomatoes
02 -
15 oz can tomato sauce
03 -
32 oz chicken broth (4 cups)
04 -
1 tbsp minced garlic
05 -
1 tsp salt
06 -
1 tsp black pepper
07 -
1 tbsp Italian seasoning
→ For the Chicken and Pasta
08 -
2 to 3 lbs boneless, skinless chicken breasts
09 -
8 oz rotini pasta, uncooked
10 -
1 cup shredded parmesan cheese
11 -
1 cup heavy whipping cream
→ For Topping
12 -
Extra parmesan cheese
13 -
Shredded mozzarella cheese (optional)
14 -
Fresh parsley (optional)
# Instructions:
01 -
In your 6-quart slow cooker, mix together the crushed tomatoes, tomato sauce, chicken broth, minced garlic, salt, pepper, and Italian seasoning. Stir everything until combined.
02 -
Place your chicken breasts right into the tomato mixture, making sure they're covered with liquid. Put the lid on and cook on high for 3 to 4 hours until the chicken is cooked through and easy to shred.
03 -
Take the chicken out and shred it with two forks. Put the shredded chicken back in the crock pot. Stir in the parmesan cheese, heavy whipping cream, and uncooked pasta.
04 -
Cover and cook for another 20 minutes on high until the pasta is tender. Give it a stir halfway through if you can.
05 -
Ladle the soup into bowls and top with extra parmesan cheese, mozzarella if you like, or some fresh parsley. Serve it hot and enjoy.
# Notes:
01 -
This tastes just like chicken parmesan but in a cozy soup form.
02 -
Use a slow cooker liner for super easy cleanup.
03 -
Don't add the pasta until the last 20 minutes or it'll get mushy.
04 -
Chicken thighs work great too if you prefer them over breasts.
05 -
Leftovers keep in the fridge for up to 4 days. The pasta will soak up liquid, so add a splash of broth when reheating.
06 -
Serve with garlic bread or a simple green salad for a complete meal.