Slow Cooker Chicken Parm Soup

1 Onion; diced

4 tsp Garlic; minced

28 oz Can of Crushed Tomatoes

8 oz Can of Tomato Sauce

1 tbsp Balsamic Vinegar

1 tbsp Fresh Basil; chopped

1 tsp Dried OreganoRubbed between fingers before adding

1 tsp Dried ParsleyRubbed between fingers before adding

¼ tsp Red Pepper Flakes

3 cups Chicken Broth

1 Parmesan RindOptional

2 Chicken Breasts

6 oz Rotini Pasta

¼ cup Shredded Parmesan

Part Skim MozzarellaTopping

Salt & Pepper; to taste

Cooking Oil

Heat oil in a pan. Sauté Onions for 4 minutes. Add Garlic and sauté for another minute.

In a slow cooker, add the onions and garlic. Then add all of the ingredients EXCEPT the pasta and shredded cheeses. Stir everything together.

**Add the chicken last so you can stir everything easily.

Cook on Low for 6.5 hrs or on High for 3.5.

Remove chicken and shred it. Remove parmesan rind and throw it away.

Return chicken to the crock pot and stir in pasta. Cook on HIGH for another 30 minutes.

Stir in the shredded parmesan and turn to KEEP WARM.

Ladle into a bowl. Top with Mozzarella cheese and serve with garlic bread.

**You may want to add another cup of chicken broth after the first serving (if there's any left), because the pasta will keep soaking up the broth.