The Scoop
Chicken Parmesan decided to skip the breading and jump straight into a bowl.
And honestly, we’re not complaining. This cozy slow-cooker soup brings together tender shredded chicken, rich tomato broth, Italian herbs, pasta, and plenty of Parmesan, then gets finished with a blanket of melty mozzarella.
It has all the comforting flavors of the classic dish without requiring you to stand over a skillet all evening.
Ingredients
- 1 teaspoon olive oil
- 1 cup onion, diced
- 3 cloves garlic, grated
- 1/2 pound chicken breasts, boneless and skinless
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon basil, chopped, plus more, to taste, for garnish
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- 3 cups low-sodium chicken broth
- 1 parmesan cheese rind, optional
- kosher salt, to taste
- ground black pepper, to taste
- 6 ounces rotini or penne pasta
- 1/4 cup parmesan cheese, shredded
- 3/4 cup part-skim mozzarella cheese, shredded
Directions
- In a small skillet, over medium heat, add the olive oil.
- Sauté the onions in the olive oil for 3 minutes.
- Add in the garlic and sauté for 1 minute.
- In a slow cooker, add the sautéed garlic-onions mixture, the chicken, the crushed tomatoes and their juices, the tomato sauce, the balsamic vinegar, 1 tablespoon of the basil, the oregano, the parsley, the red pepper flakes, the chicken broth, the cheese rind, the salt, and the pepper.
- Mix until combined, then cover with the lid.
- Cook on high for 3 1/2 hours or on low for 7 hours.
- Move the chicken breasts to a cutting board and shred them with two forks. Then, return the shredded chicken to the slow cooker and stir in the pasta.
- Cook on high until the pasta is al dente, about 20-30 minutes.
- Stir in the shredded parmesan cheese and remove the cheese rind.
- Top with the shredded mozzarella cheese and the remaining basil and serve.
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