Slow Cook Chicken Parmesan Soup

Ingredients:

Directions:

1. Place the chicken breasts in the bottom of the slow cooker. Add the minced garlic, salt, pepper, and Italian seasoning. Pour the crushed tomatoes and tomato sauce over the top.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
3. Remove the chicken to a cutting board and shred with forks. Return to the slow cooker and stir to combine. Add the parmesan cheese, heavy cream, and uncooked rotini noodles, and stir to combine.
4. Cover and cook on LOW for another 60 minutes or HIGH for another 30 minutes, or until the noodles are al dente.
5. While the noodles cook, add the breadcrumbs and butter to a saucepan and head over medium-low heat. Stir occasionally until the breadcrumbs are lightly toasted. Remove from the heat and set aside.
6. Once the soup is ready, ladle into bowls. Top with mozzarella cheese and toasted breadcrumbs. Optional, garnish with a few croutons. Serve warm baguette on the side for dipping, also optional. Enjoy!