Step 1: Prepare the Slow Cooker Ingredients

1. Place the chicken breasts or thighs into the bottom of your slow cooker.
2. Add the chopped onion, minced garlic, crushed tomatoes, chicken broth, dried basil, oregano, parsley, red pepper flakes (if using), salt, and black pepper. Stir gently to combine.

Step 2: Cook the Soup

1. Cover the slow cooker with the lid and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.

Step 3: Shred the Chicken

1. Remove the cooked chicken from the slow cooker and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.

Step 4: Add the Pasta

1. Add the uncooked pasta to the slow cooker and stir it into the soup. Cover and cook on high for an additional 15–20 minutes, or until the pasta is tender. Be careful not to overcook the pasta, as it can become mushy.

Step 5: Stir in the Cheese

1. Once the pasta is cooked, stir in the shredded mozzarella and grated Parmesan cheese. Mix well until the cheese melts into the soup, creating a creamy, cheesy texture.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with extra grated Parmesan, fresh basil, and a drizzle of olive oil if desired. Serve with crusty bread or garlic bread on the side.