This soup has all of the flavors of decadent Chicken Parmesan, but in a more waist-friendly
vehicle. Chicken broth and crushed tomatoes are simmered with garlic, onion, basil, oregano, and red pepper flakes for an aromatic base. Shredded lean chicken breast, green bell pepper, and gemelli pasta fill you up. And everything is topped with a little cheese, of course.

Slow-Cooker Chicken Parmesan Soup

Makes: 6 cups 
Prep time: 5 min 
Cook time: 4 hrs

Ingredients

• 3garlic cloves, minced
• 1green bell pepper, chopped
• 14 1/2ounces crushed tomatoes
• 1/2pound raw boneless, skinless chicken breasts
• 3cups chicken broth
• 1/2cup chopped white onion
• 1/3cup shredded Parmesan cheese, plus extra for garnish
• 1tablespoon chopped fresh basil
• 2teaspoons chopped fresh oregano
• 1/8teaspoon red pepper flakes (or more if you like it spicy!)
• 4ounces uncooked dry gemelli or penne pasta
• Chopped fresh basil or parsley, for garnish

Directions

1. In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, basil, oregano, and red pepper flakes. Cook on high for 3 1/2 hours, or on low for 7 hours.
2. Transfer chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until pasta is cooked al dente.
3. Serve garnished with more Parmesan cheese and chopped basil or parsley.

https://food52.com/recipes/26568-slow-cooker-chicken-parmesan-soup