Description
A comforting and creamy chicken Parmesan soup made easy in your crock pot. Perfect for chilly nights or when you crave a hearty meal with minimal effort.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Place chicken breasts, crushed tomatoes, chicken broth, onion, garlic, basil, oregano, salt, and pepper in the crock pot.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken and shred it with two forks. Return to the crock pot.
- Stir in heavy cream and Parmesan cheese. Cover and cook for another 15 minutes.
- Serve hot, topped with shredded mozzarella cheese.
Notes
- For a thicker soup, add 1 tbsp cornstarch mixed with 2 tbsp water before adding the cream.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to avoid curdling the cream.
- Prep Time: 10 mins
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American