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This slow cooker chicken and cheese soup hits the spot with its cozy, filling goodness. You'll love how the soft chicken mixes with twisty pasta and smooth parmesan in a dish that's both easy to make and absolutely tasty for everyone at your table.
What You'll Need
- Boneless Chicken Breasts: 3 pieces, they'll pull apart nicely after slow cooking
- Garlic (Minced): 1 tablespoon, gives a nice flavor kick to start
- Tomatoes (Crushed): 1 can (28 oz), makes a thick, flavorful base
- Tomato Sauce: 1 can (15 oz), thickens everything up nicely
- Salt: 1 teaspoon, brings all flavors together
- Black Pepper (Ground): 1 teaspoon, adds just enough spice
- Italian Seasoning: 2 teaspoons, throws in that authentic Italian flair
- Broth (Chicken): 4 cups, forms the soup's tasty foundation
- Cheese (Parmesan): 1 cup, freshly shaved for maximum flavor
- Cream (Heavy Whipping): 1 cup, makes everything silky smooth
- Pasta (Rotini): 8 oz (dry), perfect for catching all that yummy sauce
- Crumbs (Bread): 1/2 cup, for a crispy topping treat
- Butter: 1 tablespoon, helps brown those breadcrumbs just right
- Mozzarella (Shredded): 1 1/2 cups, melts beautifully on top of each bowl
How To Make It
- Step 1:
- Toss chicken breasts, garlic, both tomato products, salt, pepper, Italian herbs, and broth into your slow cooker.
- Step 2:
- Put the lid on and let it cook until chicken gets super tender - about 6-8 hours on low or 3-4 hours on high.
- Step 3:
- Take two forks and pull the chicken apart right in the pot.
- Step 4:
- Mix in your parmesan, cream, and pasta. Cover again and keep cooking until pasta softens - about 30 minutes on low or 15 minutes on high.
- Step 5:
- While pasta's cooking, melt your butter in a pan over medium heat. Toss in breadcrumbs and stir until they turn golden and crunchy.
- Step 6:
- Scoop soup into bowls, sprinkle with mozzarella and top with your toasted breadcrumbs for that extra crunch factor.
Enjoying Your Soup
- Best Way to Eat: Enjoy it piping hot with extra parmesan, some fresh basil leaves, or red pepper flakes if you want a kick.
- Perfect Pairings: Try it with some buttery garlic bread or a light green salad on the side.
- Keeping Leftovers: Pop any extra soup in a sealed container in your fridge – it'll stay good for 3 days.
- Warming It Up: Heat it back up on the stove or in the microwave. If it's gotten thick, just add a splash of broth to loosen it up.
Quick Tips
- Green Boost: Throw in some spinach or kale during the final 10 minutes for extra goodness.
- Cheese Matters: Grate your own cheese instead of using pre-packaged – it'll melt way better without those pesky anti-clumping additives.
- Flavor Control: Play around with the amounts of garlic and Italian seasonings to make it exactly how you like it.
Pro Cooking Advice
- Secret Trick: Brown the chicken in a pan for a few minutes before putting it in the slow cooker – this adds amazing flavor.
- Flavor Booster: A little splash of white wine in with the broth can take this soup to a whole new level.
Reasons To Try It
- Super Simple: Just dump everything in and let your slow cooker do all the work.
- Crowd-Pleaser: The creamy, cheesy goodness makes everyone happy, from picky kids to hungry adults.
- Make It Yours: So easy to switch up with different cheese types or veggie add-ins.
Other Ways To Make It
- Different Meat: Try chicken thighs instead of breasts for a richer, more tender result.
- Cutting Carbs: Skip the pasta and use zucchini noodles or riced cauliflower added just before serving.
- Heat It Up: Throw in some red pepper flakes or chopped jalapeños if you like things spicy.