Serves 4
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  1. In the bowl of a slow cooker, stir together the garlic, pepper, tomatoes, chicken, stock, onion, Parmesan, basil, oregano and chilli flakes. Season with salt and black pepper. Cook on high for four hours or on low for eight hours.
  2. Transfer the chicken fillets to a chopping board and use two forks to shred the meat. Return the chicken to the slow cooker and stir in the pasta. Cook on high for 30 minutes longer or until the pasta is cooked to al dente. If the soup is too thick after the pasta is cooked, stir in additional stock until it reaches your desired consistency.
  3. Serve garnished with extra Parmesan and some chopped basil.

Nutrition Facts

Per Serving 368kcals, 12.1g fat (4.4g saturated), 25.4g carbs, 4.5g sugars, 39.2g protein, 2.2g fibre, 0.884g sodium

ChickenItalianDinnerLow sugarPastaSoupDiabetic-friendlyLunch & snacksLow-fatAmericanHigh-proteinLeftoversOne-potFamily mealsCuisinesSlow cookerBudget mealsComfort foodMake it Healthy

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