Crock Pot Creamy Chicken Parmesan Soup
A comforting, cheesy soup made in the slow cooker with tender chicken, rich broth, creamy cheese, and Italian seasonings. Perfect for busy days and cozy nights.
Ingredients
- 1 lb boneless skinless chicken breasts
- 4 cups chicken broth
- 1 can 15 oz diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup cooked pasta optional
- Fresh parsley optional, for garnish
Instructions
- Place chicken breasts, chicken broth, diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper into the Crock Pot.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the cooked chicken with two forks and return it to the slow cooker.
- Stir in heavy cream, Parmesan cheese, and mozzarella cheese. Cook on low for another 20-30 minutes until the soup is creamy and the cheese is melted.
- Optionally, stir in cooked pasta before serving.
- Garnish with fresh parsley and extra Parmesan if desired.
Notes
- For a thicker soup, reduce the broth to 3 cups.
- Substitute heavy cream with half-and-half for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 3 days.