Try this Slow Cooker Chicken Parmesan Soup recipe, or contribute your own.Suggest a better description
In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 4 hours or on low 8 hours. 30 minutes before end of cooking time, transfer chicken breasts to cutting board and coarsely shred; return to slow cooker. Stir in pasta.
Serve garnished with extra Parmesan cheese and chopped basil or parsley.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 37.6mg||12 %|
|Sodium 200mg||7 %|
|Potassium 505.8mg||13 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 18.2g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
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