Crock Pot Creamy Chicken Parmesan Soup
This comforting and creamy soup combines the flavors of classic chicken Parmesan in a hearty, slow-cooked dish. Perfect for busy days, this Crock Pot recipe allows the flavors to meld beautifully while you go about your day.
Equipment
- 1 Crock Pot (slow cooker)
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 8 ounces cooked pasta (such as penne or fusilli)
- Fresh basil leaves for garnish (optional)
Instructions
- Place the boneless, skinless chicken breasts in the bottom of the Crock Pot.
- Add the diced onion and minced garlic evenly over the chicken.
- Pour in the chicken broth and diced tomatoes, then sprinkle the Italian seasoning and red pepper flakes (if using) over the top.
- Season with salt and pepper to taste, then cover the Crock Pot with its lid.
- Cook on low heat for about 6 hours, or on high heat for 3-4 hours.
- After the cooking time has elapsed, remove the chicken breasts from the Crock Pot and shred them using two forks. Return the shredded chicken back into the pot.
- Stir in the heavy cream and grated Parmesan cheese until well combined. Allow it to heat through for an additional 10-15 minutes.
- Stir in the cooked pasta just before serving. Adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
You can use rotisserie chicken for a quicker version; simply add it in during the last 30 minutes of cooking.
This soup can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.
Feel free to add vegetables like spinach or zucchini for extra nutrition. Just add them in the last 30 minutes of cooking to maintain their texture.