In your crockpot, add the boneless chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, ground black pepper, Italian seasoning, and chicken broth. Ensure everything is well mixed for an even flavor distribution.

Set your crockpot on low for 4 hours. This slow cooking allows the chicken to become tender and soak in all the delicious flavors.

Once the chicken is cooked, carefully remove it from the crockpot. Shred it using two forks, then return the shredded chicken back into the pot.

Stir in the heavy whipping cream and the uncooked rotini pasta to transform the soup into a luxurious creamy delight.

Let the soup cook for an additional 30 minutes, keeping an eye on the pasta until it’s al dente.

In a separate pan, melt the butter over medium heat. Add in the breadcrumbs and toast them until they turn golden brown.

Ladle the creamy soup into bowls, generously topping each serving with the toasted breadcrumbs and a sprinkle of shredded mozzarella.