Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 15-ounce can of diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces of pasta (your choice)
- Fresh basil for garnish (optional)
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Pour in diced tomatoes and chicken broth.
- Sprinkle garlic powder, dried basil, salt, and pepper; stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove and shred the chicken, then return it to the pot.
- Add heavy cream and Parmesan cheese; stir until creamy.
- Cook pasta according to package instructions and add to soup before serving.
- Garnish with fresh basil and serve hot.
Notes
- Feel free to customize ingredients by swapping chicken for turkey or adding vegetables for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg