Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz pasta (penne or rotini)
- Fresh basil or parsley for garnish (optional)
Instructions
- Combine chicken, onion, garlic, crushed tomatoes, chicken broth, dried basil, oregano, thyme, salt, and black pepper in a crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- About 30 minutes before serving, remove chicken, shred, and return to crockpot.
- Stir in heavy cream and Parmesan cheese until combined.
- Cook pasta according to package instructions, drain, and add to soup; stir to combine.
- Cook an additional 10-15 minutes on low until heated through.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Add vegetables like carrots or celery for extra flavor and nutrition.
- To freeze, omit pasta and add when reheating to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg