⭐ Ingredients
For 6 servings:
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Chicken breasts or thighs – 1 lb (about 2–3 pieces)
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Macaroni pasta – 2 cups (dry)
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Chicken broth – 6 cups
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Onion – 1 small, finely chopped
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Garlic – 4 cloves, minced
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Sun-dried tomatoes – ½ cup, chopped
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Italian seasoning – 1 tsp
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Paprika – 1 tsp
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Red chili flakes – ½ tsp (optional)
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Salt & black pepper – to taste
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Heavy cream – 1 cup (or half-and-half)
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Parmesan cheese – ½ cup, grated
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Fresh spinach – 2 cups (optional, for added greens)
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Olive oil – 2 tbsp
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Fresh basil – for garnish
🥘 Instructions
1. Sear the Chicken (Optional for Extra Flavor)
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Heat olive oil in a pan over medium heat.
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Lightly season chicken with salt, pepper, and paprika.
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Sear each side for 2–3 minutes until golden. (You can skip this step for a simpler prep.)
2. Crockpot Base
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In your slow cooker, add:
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Sautéed chicken
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Chopped onion and garlic
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Sun-dried tomatoes
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Italian seasoning, paprika, salt, and pepper
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Chicken broth
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Stir gently.
3. Cook
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Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is tender.
4. Shred the Chicken
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Remove chicken, shred it using two forks, and return it to the crockpot.
5. Add Creaminess
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Stir in heavy cream and grated Parmesan cheese.
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Taste and adjust seasoning.
6. Cook Pasta Separately
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Boil macaroni according to package instructions until just al dente.
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Drain and add to the soup. (This prevents soggy pasta.)
7. Finish
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Stir in fresh spinach (if using) and let it wilt in the hot soup for 2–3 minutes.
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Garnish with fresh basil and extra Parmesan before serving.
🍲 Tips
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For extra richness: Add a knob of butter along with the cream.
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For heat: Increase red chili flakes or add a pinch of cayenne.
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For a thicker soup: Simmer uncovered for 10 minutes after adding cream.
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Store leftovers in the fridge for up to 3 days. Reheat gently and add a splash of broth if too thick.