2 lbs Boneless Skinless Chicken Breasts
4 cups Chicken Broth
1 can (14.5 oz) Diced Tomatoes (canned)
4 cloves Garlic (minced)
2 tsp Italian Seasoning
1 cup Heavy Cream
1 cup Mozzarella Cheese (shredded)
2 cups Spaghetti (or any pasta)
Salt and Pepper to taste
Prepare the Chicken: Start by placing the chicken breasts at the bottom of your crockpot. Season with salt, pepper, and half of the Italian seasoning.
Add Vegetables: Pour in the diced tomatoes (with juice) and minced garlic over the chicken.
Pour in the Broth: Add the chicken broth to the pot, ensuring that the chicken is fully submerged.
Start Cooking: Cover the crockpot and cook on low for 6-8 hours or high for 4 hours, until the chicken is fully cooked and tender.
Shred the Chicken: About 30 minutes before serving, remove the chicken from the pot and shred with two forks.
Add Cream and Cheese: Stir in the heavy cream and mozzarella cheese. Mix well until combined.
Cook the Pasta: In a separate pot, cook the pasta according to package directions. Drain and set aside.
Serve: Ladle the soup into bowls over the cooked pasta, topping with extra cheese and fresh basil if desired.
