2 lbs boneless, skinless chicken thighs
4 cups chicken broth
1 (14 oz) can diced tomatoes
1 cup heavy cream
1 tsp Italian seasoning
2 cups chopped vegetables (like spinach, zucchini, or bell peppers)
½ cup grated Parmesan cheese
8 oz pasta (like penne or rotini)
Prepare the Ingredients: Start by chopping your vegetables and garlic. Cut the chicken thighs into bite-sized pieces for faster cooking and easier serving.
Add to Crockpot: In your slow cooker, layer the chopped vegetables at the bottom, followed by the chicken, diced tomatoes (with juice), chicken broth, and Italian seasoning.
Mix Well: Stir the mixture until everything is well combined, ensuring the chicken is submerged in the broth.
Set the Timer: Cover the crockpot and cook on low for 6-8 hours or on high for 4 hours.
Cook the Pasta: About 30 minutes before serving, cook the pasta separately according to package instructions until al dente. Drain and set aside.
Add Dairy: Once the chicken is cooked through and tender, stir in the heavy cream and cooked pasta.
Finishing Touch: Remove from heat and stir in freshly grated Parmesan cheese.
Serve: Ladle the soup into bowls and top with additional Parmesan cheese and fresh herbs if desired.
