Step 1: Prepare the Crockpot

Lightly grease your crockpot with nonstick spray or olive oil to prevent sticking.

Step 2: Add the Ingredients

Place the chicken breasts at the bottom of the crockpot. Add the crushed tomatoes, diced tomatoes (with juices), chicken broth, onion, garlic, salt, pepper, basil, oregano, red pepper flakes, Italian seasoning, and paprika. Stir to combine.

Step 3: Slow Cook the Soup

Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

Step 4: Shred the Chicken

Once the chicken is done, remove it from the crockpot and place it on a cutting board. Shred it using two forks, then return it to the soup. Stir to incorporate.

Step 5: Add the Pasta

Stir in the pasta and cover. Cook for an additional 20-30 minutes on high, or until the pasta is tender.

Step 6: Finish with Cheese and Cream

Stir in the Parmesan cheese and heavy cream (if using) for a richer, creamier texture. Taste and adjust seasonings if needed.

Step 7: Prepare the Crunchy Topping (Optional)

Heat 1 tablespoon of olive oil in a small pan over medium heat. Add the panko breadcrumbs and stir frequently until golden brown. Remove from heat and set aside.

Step 8: Serve and Enjoy

Ladle the soup into bowls and top with shredded mozzarella, fresh basil, and toasted breadcrumbs. Serve hot!