Slow-Cooker Chicken Parmesan Soup

• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 14 1/2 ounces crushed tomatoes
• 1/2 pound raw boneless, skinless chicken breasts
• 3 cups chicken broth
• 1/2 cup chopped white onion
• 1/3 cup shredded Parmesan cheese, plus extra for garnish
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
• 4 ounces uncooked dry gemelli or penne pasta
• Chopped fresh basil or parsley, for garnish

1. In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, basil, oregano, and red pepper flakes. Cook on high for 3 1/2 hours, or on low for 7 hours.
2. Transfer chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until pasta is cooked al dente.
3. Serve garnished with more Parmesan cheese and chopped basil or parsley.

garlic, green bell pepper, tomatoes, chicken breasts, chicken broth, white onion, parmesan cheese, fresh basil, fresh oregano, red pepper, gemelli, fresh basil

Taken from food52.com/recipes/26568-slow-cooker-chicken-parmesan-soup (may not work)