Slow Cooker Chicken Parmesan (Printable Version)
Tender chicken simmers with tomato, Parmesan, and herbs for a warm, satisfying slow cooker meal.
# Ingredients:
→ Proteins
01 -
450 g boneless, skinless chicken breasts
→ Vegetables and Aromatics
02 -
1 small onion, diced
03 -
3 cloves garlic, minced
→ Canned and Broth
04 -
800 g canned crushed tomatoes
05 -
960 ml chicken broth
→ Herbs and Spices
06 -
1 tsp dried basil
07 -
1 tsp dried oregano
08 -
0.5 tsp red pepper flakes (optional)
09 -
0.5 tsp salt, adjust to taste
10 -
0.5 tsp black pepper
→ Pasta
11 -
100 g uncooked small pasta (ditalini or elbow macaroni)
→ Dairy
12 -
120 ml heavy cream (optional, for creamier texture)
13 -
100 g shredded Parmesan cheese
14 -
60 g shredded mozzarella cheese (for topping)
→ Garnish
15 -
Fresh basil leaves
# Steps:
01 -
Place chicken breasts, crushed tomatoes, chicken broth, diced onion, minced garlic, dried basil, dried oregano, red pepper flakes, salt, and black pepper into the slow cooker.
02 -
Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until the chicken is fully cooked and tender.
03 -
Remove the chicken breasts from the slow cooker, shred them finely using two forks, then return the shredded chicken back into the pot.
04 -
Stir in the uncooked pasta and cook on high heat for an additional 15 to 20 minutes until the pasta is al dente and tender.
05 -
If desired, stir in the heavy cream and Parmesan cheese. Allow the soup to cook for another 5 minutes until the cheese has fully melted and the flavors have melded.
06 -
Ladle the soup into bowls, top each serving with shredded mozzarella cheese and fresh basil leaves. Serve immediately while hot.
# Notes:
01 -
For a low-carb alternative, substitute pasta with zucchini noodles or omit pasta altogether. Adjust broth quantity if the soup becomes too thick prior to serving.