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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup
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A comforting and easy Crockpot Chicken Parmesan Soup recipe, perfect for a weeknight meal.

Ingredients

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  • 2 large boneless, skinless chicken breasts
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 4 cups chicken broth
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup small pasta (e.g., ditalini, elbow macaroni), uncooked
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Place chicken breasts in the bottom of a 6-quart (or larger) slow cooker.
  2. Add crushed tomatoes, tomato sauce, chicken broth, chopped onion, minced garlic, dried basil, oregano, and red pepper flakes (if using) to the slow cooker.
  3. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until chicken is cooked through and easily shredded.
  4. Remove chicken breasts from the slow cooker and shred them using two forks. Return shredded chicken to the slow cooker.
  5. Stir in the uncooked small pasta. Cover and cook on HIGH for another 20-30 minutes, or until pasta is al dente.
  6. Stir in mozzarella cheese and 1/2 cup Parmesan cheese until melted and incorporated.
  7. Taste and season with salt and freshly ground black pepper as needed.
  8. Serve hot, garnished with fresh basil or parsley and extra Parmesan cheese.

Notes

  • For a richer flavor, you can add a bay leaf during the initial cooking phase and remove it before shredding the chicken.
  • If you don’t have small pasta, you can use larger pasta and cut it into smaller pieces after cooking, or omit the pasta altogether for a lower-carb option.
  • Adjust the red pepper flakes to your spice preference.

Nutrition

Find it online: https://www.masterthecook.com/crockpot-chicken-parmesan-soup/