Slow Cooker Chicken Parmesan Soup

3 garlic cloves, minced
1 green bell pepper, chopped
1 (14 1/2-oz.) can crushed tomatoes
1/2 lb. raw boneless, skinless chicken breasts
3 cups low-sodium chicken broth
1/2 cup onion, chopped
1/3 cup shredded Parmesan cheese
1 Tbsp. chopped fresh basil
2 tsp. chopped fresh oregano
pinch red pepper flakes (or more if you have an asbestos-lined mouth)
4 oz. uncooked penne pasta
Chopped fresh basil for garnish

In a slow cooker stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, Parmesan cheese, herbs and red pepper flakes. Cook on HIGH for 3 hours or LOW for 7 hours.

Transer chicken breasts to a cutting board and coarsely shred meat. Return to slow cooker and stir in uncooked pasta. Cook on HIGH for 30 minutes longer or until pasta is cooked al dente.

Serve garnished with chopped fresh basil and grated Parmesan cheese.

Serves 6 (each serving = 1 cup)
WW SmartPoints per serving: 4