Description
A comforting and creamy chicken Parmesan soup made in a slow cooker, featuring tender chicken, rotini pasta, and melty cheese.
Ingredients
Scale
- 1 pound boneless chicken breasts (or 2 cups shredded rotisserie chicken)
- 4 cloves minced garlic
- 28 oz crushed tomatoes (1 can)
- 15 oz tomato sauce (1 can)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground black pepper
- 2 tablespoons Italian seasoning (or 1 tbsp oregano + 1 tbsp basil)
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 cup heavy whipping cream (or half-and-half)
- 8 oz rotini pasta (uncooked)
- ½ cup breadcrumbs
- 1 tablespoon butter
- 1½ cups shredded mozzarella
Instructions
- In the slow cooker, combine crushed tomatoes, tomato sauce, minced garlic, Italian seasoning, salt, pepper, and chicken broth. Stir to combine.
- Nestle the raw chicken breasts into the tomato broth. Cover and cook on Low for 4–5 hours or on High for 2–3 hours until chicken is tender.
- Remove the chicken and shred it, then return it to the slow cooker.
- Stir in the uncooked rotini and cook until al dente.
- Stir in the heavy cream and grated Parmesan. Taste and adjust seasoning.
- Turn cooker to Low, sprinkle shredded mozzarella over the top, cover for 5–10 minutes to melt cheese.
- Melt butter in a skillet, toast breadcrumbs until golden, and sprinkle over servings.
Notes
Adjust for dietary needs with half-and-half, gluten-free pasta, or increasing vegetables.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 9g
- Sodium: 925mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 120mg