Who doesn’t love Chicken Parmesan? A slightly decadent favorite originally found in upscale Italian restaurants and now offered in casual pizzerias as well. All those wonderful flavors are in this terrific soup, but seriously lighter and perfect for a spring dinner. The slow cooker really makes it easy to throw it all together ahead of time and come home to a kitchen filled with a hunger inducing aroma. The one change I would make is to not cook the chicken breasts for the entire time; they are boneless and skinless and would be dry and chewy. I have made this twice at both high and low settings and both work fine. I added my very large chicken breasts during the last 45 minutes on high, removed them when I added the pasta and let them cool. Then shredded them and added it back in for about 5 minutes to heat through. You could also cook your chicken separately ahead of time and add it in at the end, or use a rotisserie chicken from the market. Doubles easily. This is from a cooking website called foxeslovelemons and we thank you!
3 garlic cloves, minced
1 green bell pepper, chopped
14 1/2 ounces crushed tomatoes
1/2 pound raw skinless, boneless chicken breasts
3 cups chicken broth
1/2 cup chopped white onion
1/3 cup shredded Parmesan cheese, plus extra for garnish
1 Tbs. chopped fresh basil
2 tsp. chopped fresh oregano
1/8 tsp. red pepper flakes (more if you like it spicy!)
4 ounces uncooked dry gemelli or penne pasta
Chopped fresh basil or parsley for garnish
In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes,chicken, 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.
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. Add salt and pepper to taste.
Serve garnished with more Parmesan cheese and chopped basil or parsley. Makes 6 cups.
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