Italian Chicken Soup

1 1/4 lbs. raw chicken tenderloin, cut into chunks
32 oz. chicken broth
1 medium onion, diced small
2 bell peppers, diced small
2 stalks celery, diced
2 jalapenos, seeded and diced
1/2 cup diced carrot
1 28 oz. can diced tomatoes (with basil, garlic, and oregano)
1 Tbsp. Italian seasoning
1 cup heavy cream
8 oz. Penne pasta
Grated Parmesan cheese (for topping)

Add all ingredients (except cream, pasta, and cheese) to slow cooker. Cook on low 6 to 8 hours.

Cook pasta according to package directions.

Stir cream and pasta into hot soup.

Serve topped with Parmesan.