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Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 tablespoon minced garlic
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup freshly shaved parmesan cheese
- 1 cup heavy whipping cream
- 8 oz uncooked rotini pasta
- ½ cup breadcrumbs
- 1 tablespoon butter
- 1 ½ cups shredded mozzarella cheese
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add minced garlic, crushed tomatoes, tomato sauce, salt, pepper, and Italian seasoning.
- Pour in chicken broth and cover the crockpot.
- Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Shred the chicken and return it to the pot.
- Stir in parmesan cheese and heavy cream, then add rotini pasta.
- Cook on low for an additional 30 minutes or high for 15 minutes.
- Sauté breadcrumbs in melted butter until golden.
- Serve soup topped with mozzarella cheese and sautéed breadcrumbs.
Notes
Season chicken with additional herbs before cooking for more flavor.
Add pasta towards the end to prevent overcooking.
Using low-sodium broth is a healthier option.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Calories: 530
- Sugar: 5
- Sodium: 900
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 28
- Cholesterol: 100