Crock Pot Creamy Chicken Parmesan Soup
A comforting and creamy soup that brings the flavors of chicken Parmesan into a slow-cooked delight, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can 15 ounces diced tomatoes Use fire-roasted for extra depth.
- 1 cup chicken broth Low-sodium if preferred.
- 1 cup heavy cream Substitute half-and-half for a lighter version.
- 1 cup freshly grated Parmesan cheese Avoid pre-shredded for the best melt and flavor.
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder Or use 2 cloves fresh, minced.
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the diced tomatoes and chicken broth over the chicken.
- Add the heavy cream, Italian seasoning, and garlic powder. Season with salt and pepper.
Cooking
- Cover and cook on low for 6–7 hours, until the chicken is very tender.
- Remove the chicken to a cutting board and shred it with two forks.
- Return the shredded chicken to the slow cooker. Stir in the freshly grated Parmesan until it melts and combines.
- Serve hot, topped with torn fresh basil.
Notes
Taste and adjust salt at the end because Parmesan adds saltiness. For a thicker soup, stir in a tablespoon of cornstarch mixed with cold water during the last 15–20 minutes of cooking. Can add a splash of balsamic vinegar for extra depth.