Description
Creamy, cheesy, and full of flavor, this Crock Pot Creamy Chicken Parmesan Soup brings all the comforting taste of classic Chicken Parmesan into an easy slow-cooked meal.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 (28-ounce) can crushed tomatoes
- 3 cups chicken broth
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream or 4 oz cream cheese, softened
- 1 cup small pasta (optional — shells, ditalini, or rotini)
- Fresh basil or parsley, for garnish
Instructions
1. Add chicken breasts, crushed tomatoes, chicken broth, garlic, onion, Italian seasoning, salt, and pepper to your slow cooker. Stir to combine.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
3. Remove chicken breasts and shred with two forks. Return the shredded chicken to the crock pot.
4. Stir in heavy cream (or cream cheese) until fully combined, then add Parmesan and mozzarella. Let the cheese melt into the soup for a rich, creamy texture.
5. If using pasta, stir it in during the last 20–25 minutes of cooking on HIGH. Cook until tender.
6. Ladle the soup into bowls, garnish with fresh basil or parsley, and top with extra Parmesan if desired.
Notes
Shred the chicken while warm for easier mixing.
Add cheese gradually to prevent clumping and ensure smooth texture.
Cream cheese can be used instead of heavy cream for added richness.
For a lighter version, use half-and-half or evaporated milk.
If freezing, skip the pasta and add freshly cooked pasta when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg