Description

Crock Pot Creamy Chicken Parmesan Soup is rich, comforting, and packed with classic Italian flavors. Tender chicken cooks low and slow in a tomato-herb broth, finished with cream and plenty of parmesan for a cozy, cheesy soup that tastes just like chicken parm in spoonable form.

Ingredients

1 lb boneless skinless chicken breasts

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups chicken broth

1 tsp Italian seasoning

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp red pepper flakes (optional)

1 cup heavy cream

1 cup grated parmesan cheese

Optional add-ins:

Cooked pasta or rice

Fresh spinach or basil

Croutons or toasted breadcrumbs for topping

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Instructions

1. Add chicken breasts, onion, garlic, crushed tomatoes, chicken broth, and seasonings to the slow cooker.

2. Stir gently to combine.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender.

4. Remove chicken, shred it, and return it to the slow cooker.

5. Stir in heavy cream and parmesan cheese.

6. Cover and cook on LOW for an additional 15–20 minutes until creamy and heated through.

7. Add cooked pasta or spinach if using.

8. Taste and adjust seasoning.

9. Serve hot with extra parmesan and croutons if desired.

Notes

• Stir cream and cheese in at the end to prevent curdling.

• Rotisserie chicken works as a shortcut.

• Soup thickens as it sits—add broth when reheating.