Description
A rich and comforting Crock Pot soup featuring tender shredded chicken in a creamy Parmesan tomato broth with Italian herbs—perfect for an easy, cozy meal.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 4 cups chicken broth
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz pasta (optional, added at the end—rotini or penne)
- Fresh parsley or basil for garnish
Instructions
- Place chicken breasts in the Crock Pot.
- Add chicken broth, crushed tomatoes, onion, garlic, Italian seasoning, dried basil, salt, and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Shred the chicken using two forks and return it to the soup.
- Stir in the heavy cream and Parmesan cheese until melted and creamy.
- If using pasta, cook it separately and stir it in just before serving to prevent sogginess.
- Garnish with fresh parsley or basil and serve warm.
Notes
- For extra thickness, add more Parmesan or a small amount of cream cheese.
- Use cooked gnocchi instead of pasta for a heartier version.
- Great for meal prep—store without pasta for best texture.
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian