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Slow Cooker Chicken Parmesan Soup
Serves 8 |
The newest twist on a classic dish.
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Ingredients:
| 3 boneless chicken breasts |
| 4 cups chicken broth |
| 1 can crushed tomatoes, 28 oz. |
| 1 can tomato sauce, 15 oz. |
| 1 tablespoon minced garlic |
| 2 teaspoons Italian seasoning |
| 1 teaspoon salt |
| 1 teaspoon ground black pepper |
| 8 oz rotini pasta |
| 1 cup heavy cream |
| 1 cup shaved parmesan cheese |
| 1/2 cup breadcrumbs |
| 1 tablespoon butter |
| 1 1/2 cup shredded mozzarella, for topping |
Directions:
- Add the chicken breast, chicken broth, crushed tomatoes, tomato sauce, garlic, Italian seasoning, salt and pepper to the slow cooker bowl. Stir together until combined.
- Lock the lid on and cook on low for 8 hours or high for 4 hours.
- Shred the chicken in the slow cooker bowl.
- Stir in the rotini pasta, heavy cream and shredded parmesan cheese. Place the lid back on and cook on low for 30 minutes.
- Melt the butter in a saucepan on low. Add the breadcrumbs and saute for 6 minutes.
- Ladle the soup into serving bowls. Top with breadcrumbs and shredded mozzarella. Enjoy!
| Main Ingredient: | Chicken Breast, Tomato, Cheese |
| Cooking Method: | Slow Cooker, Stovetop |
| Course: | Soup |
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