Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breasts
  • 1 (28-ounce) can Crushed Tomatoes
  • 6 cups Chicken Broth (low sodium)
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 2 teaspoons Dried Italian Seasoning
  • 1 teaspoon Dried Oregano
  • Salt and Black Pepper, to taste
  • 1/2 cup, packed Fresh Basil, chopped
  • 1 1/2 cups Shredded Low-Moisture Mozzarella
  • 1/2 cup Parmesan Cheese, freshly grated (plus extra for serving)
  • 1/4 cup Heavy Cream (optional)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Dice the onion, carrots, and celery. Mince the garlic.
  2. Add the diced vegetables, minced garlic, Italian seasoning, oregano, salt, and pepper into the bottom of the slow cooker insert.
  3. Pour in the crushed tomatoes and chicken broth. Nestle the whole chicken breasts directly on top of the vegetables and liquid.
  4. Cover the slow cooker and cook on Low for 7–9 hours or High for 4–5 hours, until the chicken is very tender.
  5. Carefully remove the cooked chicken breasts to a separate plate. Use two forks to shred the chicken thoroughly.
  6. Return the shredded chicken to the slow cooker. Stir well. If using, stir in the heavy cream now for added richness.
  7. Turn the slow cooker to the 'Keep Warm' setting. Stir in the mozzarella and half of the grated Parmesan cheese until just melted and gooey. Do not boil.
  8. Stir in the majority of the fresh basil. Taste and adjust seasoning (salt/pepper) as needed.
  9. Ladle the hot soup into bowls. Garnish generously with the remaining fresh basil, extra Parmesan, and serve immediately with crusty bread.