Slow Cooker Marry Me Chicken Soup

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• 1 each medium yellow onion (diced)
  Ingredient note

  Source: 1 medium yellow onion (diced)
• 1 lb boneless (skinless chicken breasts)
  Ingredient note

  Source: 1 lb. boneless (skinless chicken breasts)
• ½ tsp salt
  Ingredient note

  Source: ½ tsp. salt
• ¼ tsp black pepper
  Ingredient note

  Source: ¼ tsp. black pepper
• 1 tsp dried basil
  Ingredient note

  Source: 1 tsp. dried basil
• 1 tsp garlic powder
  Ingredient note

  Source: 1 tsp. garlic powder
• ¼ tsp red pepper flakes
  Ingredient note

  Source: ¼ tsp. red pepper flakes
• ½ cup sun-dried tomatoes (chopped)
  Ingredient note

  Source: ½ cup sun-dried tomatoes (chopped)
• 4 cups chicken stock or broth
  Ingredient note

  Source: 4 cups chicken stock or broth
• 8 ounces ditalini pasta (cooked on stove-top, see directions below)
  Ingredient note

  Source: 8 ounces ditalini pasta (cooked on stove-top, see directions below)
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• 1/2 cup grated parmesan cheese
  Ingredient note

  Source: 1/2 cup grated parmesan cheese
• 3 cups fresh baby spinach
  Ingredient note

  Source: 3 cups fresh baby spinach

1. Place the diced yellow onion in the bottom of the slow cooker, then lay the chicken breasts evenly on top of the onions.
2. Season the chicken with the salt, black pepper, dried basil, garlic powder, and red pepper flakes.
3. Add the chopped sun-dried tomatoes to the pot and pour the chicken stock over all the ingredients.
4. Cover the slow cooker with the lid and cook on low for 6 hours or on high for 4 hours until the chicken is completely tender.
5. Remove the chicken breasts from the slow cooker, place them on a cutting board, and use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the pot.
6. Cook the ditalini pasta in salted boiling water according to the package directions until al dente. Drain and set aside.
7. Stir in the heavy cream, parmesan cheese, and baby spinach. Cover and cook for 5–10 minutes, or until the spinach wilts and the cheese melts.
8. Stir the cooked ditalini pasta directly into the soup just before serving, or portion the pasta into individual bowls and ladle the hot soup over it. Enjoy!