Crock Pot Creamy Chicken Parmesan Soup
A comforting blend of Italian flavors in a warm bowl, perfect for busy weeknights or cozy weekends.
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth Use low-sodium for added depth.
- 1 can diced tomatoes (with juices) 15 oz
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup fresh basil, chopped For garnish
- Optional: crushed red pepper flakes For extra heat
Instructions
Preparation
- Place the chicken breasts in the slow cooker. Season with salt, pepper, and Italian seasoning.
- Add diced onion and minced garlic directly on top of the chicken.
- Pour in the chicken broth and add the diced tomatoes, including their juices. Stir gently to combine.
- Cover the slow cooker and set it on low for 6–8 hours or on high for 3–4 hours.
- After cooking, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and grated Parmesan cheese, allowing the soup to become luxuriously creamy.
- Before serving, sprinkle shredded mozzarella over the top and cover for a few minutes to allow it to melt.
- Serve warm in bowls, garnished with fresh basil and crushed red pepper flakes if desired.
Notes
Ensure your chicken stays moist by not lifting the lid during cooking. This soup freezes well, so make a double batch for easy future meals. Experiment with different herbs to personalize the flavor.