Description
Enjoy the rich flavors of Chicken Parmesan in a cozy soup! This slow-cooker recipe is easy, cheesy, and packed with Italian goodness.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, drained
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar
For Serving:
- 2 cups cooked pasta (rotini, fusilli, or small shells)
- 1 cup shredded mozzarella cheese
- ½ cup fresh basil, chopped
- Extra grated Parmesan cheese
- Crusty garlic bread (optional)
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker.
- Add Ingredients: Pour in chicken broth, crushed and diced tomatoes. Stir in onion, garlic, basil, oregano, red pepper flakes, black pepper, salt, Italian seasoning, and balsamic vinegar.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker.
- Add Parmesan and Pasta: Stir in Parmesan cheese and cooked pasta, mixing well.
- Serve: Ladle into bowls, top with mozzarella, fresh basil, and extra Parmesan. Serve with garlic bread if desired.
Notes
- Use freshly grated Parmesan for better flavor.
- Cook pasta separately to prevent it from getting mushy.
- Add heavy cream (½ cup) for a richer, creamier texture.
- Store leftovers in an airtight container for up to 4 days.
- Freeze the soup without pasta for up to 3 months, adding fresh pasta when reheating.
- Prep Time: 10minutes
- Cook Time: 6-7 hours (low) / 3-4 hours (high)