Place the raw chicken breasts into the crockpot, then add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, minced garlic, diced onion, Italian seasoning, and dried basil. Stir briefly so the chicken is mostly submerged and the tomato mixture is evenly distributed.

Cook on Low for 5–6 hours until the chicken is tender and easily shreds. If using High, cook for about 3 hours until tender, with visible softening throughout.

Remove the chicken from the crockpot, shred it, and return the shredded chicken to the pot. Ensure the shredded chicken is mixed back into the tomato broth for even seasoning.

Add the penne or rigatoni to the crockpot and cook on High for 25–30 minutes until tender. Look for pasta that is fully cooked but not mushy, with a gentle simmer around the edges.

Taste the soup and add salt and pepper to taste. Stir to dissolve and ensure seasoning is consistent across the broth.

Ladle the soup into bowls and top each with shredded mozzarella and grated parmesan. Broil or microwave briefly until the mozzarella melts and turns glossy.

Garnish each bowl with fresh basil and garlic breadcrumbs. Serve right away for the best crispy breadcrumb texture.