Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup uncooked small pasta (ditalini or elbow macaroni)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream or half-and-half (optional)
- Fresh basil or parsley, for garnish
Instructions
- Place chicken, onion, garlic, crushed tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper in the slow cooker.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through.
- Remove chicken, shred with two forks, and return it to the soup.
- Stir in uncooked pasta and cook on high for 15–20 minutes, or until pasta is al dente.
- Add Parmesan and mozzarella, stirring until melted. Stir in cream if using.
- Ladle into bowls and garnish with herbs, extra cheese, or croutons.
Notes
Always taste and adjust salt at the end; cheeses can raise salt levels. Use thighs for a richer flavor; breasts for a leaner option. Let soup rest uncovered to thicken if too thin.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg