1. Prepare the Ingredients

1. Dice the onion, mince the garlic, and measure out all your ingredients to streamline the process.
2. Lightly season the chicken breasts or thighs with salt and pepper.

2. Assemble the Crockpot

1. Place the chicken in the bottom of the crockpot. Add the diced onions, minced garlic, chicken broth, marinara sauce, diced tomatoes (with their juice), basil, oregano, and crushed red pepper flakes. Stir gently to combine.

3. Slow Cook the Soup

1. Cover the crockpot with the lid and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and easily shredded.

4. Shred the Chicken

1. Once the chicken is fully cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

5. Add the Pasta

1. Add the uncooked pasta to the soup, stirring to ensure it is fully submerged in the liquid. Cover and cook on high for an additional 20–30 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

6. Add Cheese and Garnish

1. Just before serving, stir in the Parmesan cheese. Ladle the soup into bowls and top each serving with shredded mozzarella cheese, fresh parsley or basil, and optional croutons or garlic bread on the side.