Name: Slow Cooker Chicken Parmesan Soup
Prep time: 20 min
Cook time: PT-489251H55M41S
Total time: PT-489251H55M41S
Cuisine: Italian‑American
Ingredients: 4 garlic cloves, minced; 1 green bell pepper, chopped; ½ medium white onion, chopped; 1 (14.5 oz) can crushed tomatoes; ½ lb boneless, skinless chicken breast; 5 cups low‑sodium chicken broth; ½ cup shredded Parmesan cheese (plus extra for garnish); 2 tbsp fresh basil, chopped; 2 tsp fresh oregano, chopped (or dried, adjusted); 1 tsp kosher salt; ½ tsp ground black pepper; ¼ tsp red pepper flakes (optional); 4 oz uncooked pasta (gemelli, penne or your choice); 2 tbsp unsalted butter (optional, for richness); Chopped fresh basil or parsley for garnish

Description

A cozy slow‑cooker soup that captures all the flavors of chicken parmesan — tender chicken, tomato broth, pasta, and melted cheese in one bowl.

Ingredients

4 garlic cloves, minced
1 green bell pepper, chopped
½ medium white onion, chopped
1 (14.5 oz) can crushed tomatoes
½ lb boneless, skinless chicken breast
5 cups low‑sodium chicken broth
½ cup shredded Parmesan cheese (plus extra for garnish)
2 tbsp fresh basil, chopped
2 tsp fresh oregano, chopped (or dried, adjusted)
1 tsp kosher salt
½ tsp ground black pepper
¼ tsp red pepper flakes (optional)
4 oz uncooked pasta (gemelli, penne or your choice)
2 tbsp unsalted butter (optional, for richness)
Chopped fresh basil or parsley for garnish

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Instructions

In a 5‑quart (or larger) slow cooker, combine garlic, bell pepper, onion, crushed tomatoes, chicken breast, broth, ½ cup Parmesan, basil, oregano, salt, pepper, and red pepper flakes. Cook on **low** for about 7½ hours (or on **high** for ~3½ hours). :contentReference[oaicite:0]{index=0}
Remove the chicken and shred it using two forks; return the shredded chicken to the slow cooker. :contentReference[oaicite:1]{index=1}
Stir in the pasta. Cook on **high** for 20–30 minutes (or until pasta is al dente). If it thickens too much, add extra broth or water to loosen. :contentReference[oaicite:2]{index=2}
If using, stir in the butter to enrich the soup. Adjust consistency as needed. :contentReference[oaicite:3]{index=3}
Ladle into bowls and garnish with extra Parmesan and chopped basil or parsley. :contentReference[oaicite:4]{index=4}

Notes

The butter is optional — it adds richness but you can skip it for a lighter version. :contentReference[oaicite:5]{index=5}
If the pasta absorbs too much liquid, just add more broth or water to reach your desired consistency. :contentReference[oaicite:6]{index=6}
You can use dried herbs instead of fresh (adjust quantities). :contentReference[oaicite:7]{index=7}
To freeze, omit the pasta; add cooked pasta when reheating. Freezing pasta inside soup can make it mushy. :contentReference[oaicite:8]{index=8}
Feel free to substitute different pasta shapes or omit pasta entirely for a lower‑carb version. :contentReference[oaicite:9]{index=9}

Nutrition

Serving Size: 1 bowl
Calories: 369 kcal (estimate) :contentReference[oaicite:10]{index=10}
Sugar: 7 g :contentReference[oaicite:11]{index=11}
Sodium: 1,078 mg :contentReference[oaicite:12]{index=12}
Fat: 13 g :contentReference[oaicite:13]{index=13}
Saturated Fat: 7 g :contentReference[oaicite:14]{index=14}
Unsaturated Fat: Approx. 4 g monounsaturated + 1 g polyunsaturated (per source) :contentReference[oaicite:15]{index=15}
Trans Fat: 0.2 g :contentReference[oaicite:16]{index=16}
Carbohydrates: 37 g :contentReference[oaicite:17]{index=17}
Fiber: 4 g :contentReference[oaicite:18]{index=18}
Protein: 29 g :contentReference[oaicite:19]{index=19}
Cholesterol: 60 mg :contentReference[oaicite:20]{index=20}