3 garlic cloves, minced
1 green bell pepper, chopped
1 can (14.5 ounces) crushed tomatoes
1/2 pound (raw) boneless, skinless chicken breasts
3 cups chicken broth, plus additional if needed (I've used low sodium broth both times I've made this, but use whatever floats your boat!)
1/2 cup chopped white onion
1/2 cup shredded Parmesan cheese, plus extra for garnish
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1/8 teaspoon red pepper flakes (or more if you like it spicy!)
4 ounces (uncooked) dry gemelli or penne pasta
Chopped fresh basil or parsley, for garnish
1. Put the garlic, bell pepper, crushed tomatoes, chicken, chicken broth, onion, 1/2 cup cheese, basil, oregano and red pepper flakes in your crockpot. You can either cook all of this on high for 3 1/2 hours, or on low for 7 hours.
2. Take out the chicken breasts, place them on a cutting board, and shred the chicken. Put the chicken back in the crockpot, and add your pasta. Cook on high for 30 minutes, or until the pasta is al dente. If the soup is too thick after cooking the pasta, stir in more broth until the consistency is to your liking. Make sure it's warmed through though!
3. Serve up your soup! Top it with some extra Parmesan cheese if you want to (that's what I've done both times).