Season the chicken in the slow cooker

• Add the chicken to the slow cooker.
• Season with salt, pepper, garlic powder, onion powder and Italian seasoning.

Add the aromatics and liquids

• Add the onion, tomato paste, pasta sauce and chicken broth.

Cook on high

• Cover and cook on high until the chicken is fully cooked and reaches 165°F.

Shred the chicken

• During the last 30 minutes, remove the chicken and shred it.
• Return the shredded chicken to the slow cooker.

Add the cream and pasta

• Stir in the heavy cream and the pasta.
• Continue cooking until the pasta is al dente or cooked to your liking.

Finish with Parmesan

• Right before serving, stir in the Parmesan cheese until melted and combined.

Shape and rest the garlic knots

• Let the pizza dough come to room temperature, roll it out and cut it into pieces.
• Tie each piece into a knot and place in a baking pan, then cover with a kitchen towel.
• Let the knots rise until roughly doubled in size.

Brush with garlic butter

• Mix the melted butter with garlic powder and Italian seasoning.
• Brush the mixture over the knots.

Bake the knots

• Bake at 400°F, keeping an eye on them since cooking time depends on their size.

Serve

• Brush the knots with a little more garlic butter.
• Plate the soup, top with extra Parmesan if desired and serve warm with the garlic knots.