Slow Cooker Chicken Parm Soup
Easy slow cooker chicken parm soup! A classic meal reinvented into a flavorful soup, packed full of chicken, pasta and cheese!
Equipment
- 1 Slow Cooker 6 Quart
Ingredients
Main ingredients
- 1 lb boneless chicken breast
- 1 cup yellow onion chopped
- 3 cloves garlic minced
- 24 oz diced tomatoes
- 15 oz tomato sauce
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ⅛ teaspoon red pepper flakes optional
- 4 cups chicken broth
- 2 bay leaves
- ¾ cup grated parmesan cheese
- ½ cup heavy cream
- 1 to 1 ½ cups rotini pasta
- mozzarella for topping
Instructions
Instructions
- Add chicken breasts to bottom of slow cooker.
- Add chopped onion, garlic, diced tomatoes, tomato sauce, all spices and seasonings. Stir to combine.
- Pour in chicken broth and add bay leaves. Cover and cook on high for 4 hours or on low for 8 hours.
- Remove and shred chicken with two forks. Discard bay leaves.
- Return shredded chicken to soup. Stir in rotini pasta.
- Cover and pressure cook for 5 minutes. Naturally release pressure.
- Stir in heavy cream and grated parmesan cheese. Top servings with mozzarella.
Notes
Serve hot with mozzarella on top. Soup stores well, and can be frozen for up to 3 months.