Slow Cooker Chicken Parmesan Soup

A cozy slow-cooker soup with tender shredded chicken, crushed tomatoes, Italian seasoning, pasta, and Parmesan. It is hearty enough for dinner and easy to finish with pantry staples.

Prep: 15 min · Cook: 255 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1 lb chicken breasts, boneless, skinless
• 1 28-ounce can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 small yellow onion
• 3 cloves garlic
• 2 teaspoons italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 6 ounces short pasta
• 1 cup parmesan cheese
• 0.25 cup fresh basil

Cooking instructions

1. Place the chicken, crushed tomatoes, chicken broth, onion, garlic, Italian seasoning, salt, and pepper in a slow cooker. Stir to combine and submerge the chicken. (about 5 min) — LOW
2. Cover and cook on LOW until the chicken reaches 165°F (74°C) in the thickest part, about 4 to 5 hours. Transfer the chicken to a plate and shred it with two forks. (about 240 min) — LOW
3. Meanwhile, cook the pasta separately according to the package directions until just tender. Drain well. (about 10 min) — Boiling
4. Return the shredded chicken to the slow cooker. Stir in the cooked pasta and Parmesan until the cheese melts. Taste and adjust salt and pepper. (about 5 min) — LOW
5. Ladle into bowls and top with fresh basil and additional Parmesan, if desired. Serve hot. (about 5 min) — Hot