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Creamy Slow Cooker Chicken Pasta Soup

A rich and hearty slow cooker soup featuring tender shredded chicken, fusilli pasta, and veggies in a creamy tomato-herb broth. The ultimate comfort food dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs chicken breast boneless, skinless
  • 1 yellow onion diced
  • 3 carrots sliced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 1 can (28oz) crushed tomatoes
  • 4 cups chicken broth low sodium
  • 1 tbsp Italian seasoning
Cream & Pasta
  • 8 oz fusilli pasta uncooked
  • 1 cup heavy cream
  • 4 oz cream cheese softened and cubed
  • 1 cup Parmesan cheese shredded, for topping
  • 2 tbsp fresh parsley chopped

Equipment

  • Slow Cooker (6 qt or larger)
  • Cutting board
  • Chef's knife

Method
 

  1. Place chicken, onion, carrots, celery, garlic, crushed tomatoes, broth, and spices in the slow cooker.
  2. Stir to combine, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
  3. Remove chicken, shred with two forks, and return to the pot.
  4. Stir in softened cream cheese and heavy cream until smooth.
  5. Switch slow cooker to HIGH. Add uncooked pasta and cook for 20-30 minutes until tender (or cook pasta separately on stove and add).
  6. Ladle into bowls and top with Parmesan cheese and fresh herbs. Serve with crusty bread.

Notes

To prevent pasta from getting mushy in leftovers, boil the pasta separately on the stove and add it to individual serving bowls. This keeps the broth plentiful for reheating.