Ingredients
Method
- Combine Base Ingredients: Place the boneless chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into the slow cooker.3 boneless chicken breasts, 1 tablespoon minced garlic, 1 can crushed tomatoes, 1 can tomato sauce, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 teaspoons Italian seasoning, 4 cups chicken broth
- Slow Cook: Cover the crock pot with its lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken back into the slow cooker.
- Add Cream and Pasta: Approximately 30 minutes before you are ready to serve, stir in the shredded parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and continue cooking on low for 30 minutes (or high for 15 minutes) until the pasta is al dente.1 cup parmesan cheese, 1 cup heavy whipping cream, 8 oz rotini pasta
- Prepare the Topping: While the pasta is cooking, melt the butter in a small sauce pan on the stovetop. Add the bread crumbs and sauté until they are golden brown and fragrant.1/2 cup bread crumbs, 1 tablespoon butter
- Garnish and Serve: Ladle the soup into individual bowls. Top each serving with a generous portion of shredded mozzarella cheese and the toasted bread crumbs.1 1/2 cups shredded mozzarella cheese
Notes
Use freshly shaved parmesan rather than the canned variety; it melts much smoother into the broth. If you prefer your pasta to have a firmer texture, you can boil the rotini separately on the stove and add it to the bowls just before serving to prevent it from absorbing too much liquid.
