Leave it alone! Don't touch it! That means you Erin!

I will always stand by my saying that I do NOT like being home when I'm cooking in the crockpot. I 100% would rather be somewhere else letting it cook while I'm not there to smell it and wonder if it's cooking or not, should I adjust this or that, or just poke at it. LEAVE IT ALONE. Why am I like this? I happened to be home the day I made this soup - why? One might never know. But did it cook right with my poking, or would it have? Of course it would. Most crockpot dishes need little interference by people like me. I did chop the chicken at the end and add noodles and cream - but still! This was wonderful on a cold blustery day. We did not do the bread crumbs because to be honest, I knew my family wouldn't care for that, and if I'd gone to the effort to do them on the side? Still wouldn't have used them - so, no bread crumbs or even extra mozz cheese for us. The soup was delicious enough without all that.

Crockpot Chicken Parmesan Soup
3 boneless chicken breasts
1 tablespoon minced garlic
1 can crushed tomatoes (28 oz can)
1 can Tomato Sauce (15 oz can)
1 tsp salt
1 tsp ground black pepper
2 tsp Italian Seasoning
4 cups chicken broth
1 cup parmesan cheese (freshly shaved)
1 cup heavy whipping cream
8 oz rotini pasta (uncooked)
For the Topping:
1/2 cup bread crumbs
1 tablespoon butter
1 1/2 cup Shredded Mozzarella

Add the chicken breast, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning and chicken broth to the crock pot.
Cover crock pot with lid, and cook on low for 6-8 hours or high for 3-4 hours.
Shred the chicken. Stir in the shredded parmesan cheese, heavy whipping cream and rotini pasta. Cover and cook on low for 30 minutes or high for 15 minutes.
While this is cooking, sauté the bread crumbs in the butter in a sauce pan on the stovetop.
Top the individual soup servings with mozzarella cheese and bread crumbs. Enjoy!