1 lb boneless, skinless chicken breasts
1 can diced tomatoes
1 cup chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup pasta (like rotini or penne)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Prepare the Chicken: If using raw chicken breasts, place them at the bottom of the crockpot for even cooking.
Add the Tomatoes: Pour the can of diced tomatoes over the chicken, including the juices for added flavor.
Combine Broth and Spices: In a separate bowl, mix the chicken broth, chopped onion, minced garlic, and Italian seasoning. Pour this mixture into the crockpot.
Layer the Pasta: Add uncooked pasta directly into the soup. Stir gently to distribute evenly.
Season it Up: Sprinkle salt and pepper according to your taste. You can also add a pinch of red pepper flakes if you enjoy a little spice.
Set the Crockpot: Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours, ensuring the chicken is fully cooked and tender.
Finish with Cheese: Half an hour before serving, sprinkle mozzarella and Parmesan cheese on top, allowing it to melt perfectly into the soup.
Serve Warm: Ladle the soup into bowls, garnishing with fresh basil or parsley for that restaurant-quality touch. Enjoy!
