Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– Salt and pepper to taste
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 8 oz pasta (penne, rotini, or your choice)
– Fresh basil or parsley for garnish (optional)
Instructions
Place the chicken breasts, chicken broth, diced tomatoes, onion, garlic, dried basil, oregano, crushed red pepper flakes, salt, and pepper into your crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Remove the chicken from the crock pot and shred it using two forks.
Stir in the heavy cream and Parmesan cheese. Add the pasta to the crock pot and let it cook for an additional 15-20 minutes, or until the pasta is tender.
Return the shredded chicken to the crock pot, stir everything together, and season with additional salt and pepper if needed.
Garnish with fresh basil or parsley before serving.
Enjoy!
Crock Pot Creamy Chicken Parmesan Soup
