I crave pasta ALL the time. I adore the mix of noodles and sauce with melted cheese on top.
But it’s still early 2015, so I need to eat just a little bit healthier….at least for now. It’s still early 2015 😉
While perusing Pinterest, I found a great recipe from Foxes Love Lemons for Chicken Parm Soup– in a slow cooker! The ingredients looked generally healthier– at least healthier than traditional chicken and parm. Considering how busy life is to boot, the slow cooker part put this recipe over the edge AND I had to make it. Plus Tuttorosso send me some delicious canned tomatoes– so many different varieties– along with a really cute apron, so it was meant to be– chicken parm and amazing canned tomatoes!
It was delicious and a little spicy too. Perfect take on chicken parm. Oh, and by the way, the recipe makes a TON of soup– so be prepared for leftovers…..lots of them.
- 3 garlic cloves, minced
- 1 large can crushed tomatoes
- 2-3 boneless, skinless chicken breasts, raw
- 3 cups chicken broth
- 1 onion, chopped
- 1/2 cup shredded Parmesan cheese, and more for garnish
- 1 tbs chopped basil, and more for garnish
- 2 tsp oregano
- 1/8 tsp red pepper flakes
- 4 oz rotini pasta
- Prep time: 5-10 min
- Cook time: 7.5 hours on low, 4 on high
- Servings: 6-8
- Difficulty: easy
In your slow cooker, combine all ingredients except for the pasta and garnish. Stir and combine well. Cool on high for 3.5 hours or on low for 7 hours.
Take chicken breasts out and shred. Return to crock pot and stir in pasta. Cook on high for about 30 minutes, or until the pasta is cooked right.
Serve with Parmesan cheese and basil sprinkled on top. Enjoy!