Ingredients
Equipment
Method
- Place the raw chicken breasts in the slow cooker. Add chopped onion, chopped green bell pepper, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir gently to combine and submerge the chicken.
- Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until the chicken is tender and easily shredded with two forks.
- Remove the chicken breasts to a cutting board and shred with two forks. If using a Parmesan rind, remove and discard it from the pot. Return the shredded chicken to the slow cooker.
- Turn the slow cooker to HIGH. Stir in the dry pasta and cover. Cook 20–30 minutes more, checking at 20 minutes, until the pasta is al dente. Cooking time will vary slightly by pasta shape.
- Turn off the slow cooker. Stir in the grated Parmesan cheese and the butter (if using) until melted and combined. If the soup is too thick, thin with additional hot chicken broth until desired consistency is reached.
- Ladle into bowls and top with extra Parmesan, fresh basil, and optional shredded mozzarella. Serve hot with crusty garlic bread.
Notes
Add a Parmesan rind to the slow cooker at the start for extra umami, removing it before serving. Add the pasta only in the final 20–30 minutes to prevent it from overcooking. If the soup thickens too much after resting, stir in hot chicken broth when reheating. Store pasta separately for best make-ahead results.
