Ingredients:

  • 5 lbs boneless, skinless chicken breasts
  • 28 oz canned crushed tomatoes
  • 4 cups low sodium chicken broth
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp dried Italian seasoning blend
  • 1 tsp dried oregano
  • 1 tsp salt (or to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • 1/4 cup fresh basil, chopped
  • 1/2 cup Panko breadcrumbs
  • 2 Tbsp olive oil (for topping)
  • 1 cup shredded Mozzarella cheese (low-moisture, part-skim)

Instructions:

  1. Place the raw chicken breasts, crushed tomatoes, chicken broth, chopped onion, minced garlic, Italian seasoning, oregano, salt, and pepper into the slow cooker insert.
  2. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the chicken is fully cooked and shreds easily.
  3. Carefully remove the chicken breasts from the liquid and place them on a cutting board. Use two forks to shred the chicken finely. Return the shredded chicken to the soup base in the Crockpot.
  4. Stir in the 1/2 cup of grated Parmesan cheese until fully melted and incorporated. Taste the soup and adjust salt and pepper as needed.
  5. While the soup is warming through its final 15 minutes, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the Panko breadcrumbs and toast, stirring constantly, until golden brown (about 3–4 minutes). Remove from heat.
  6. Ladle the soup into individual oven-safe bowls. Top each serving generously with shredded Mozzarella cheese.
  7. Place the bowls under a hot broiler for 1–2 minutes until the mozzarella is bubbly and slightly golden. Watch carefully to prevent burning.
  8. Garnish immediately with the toasted Panko crumbs and fresh basil before serving.