Description
A rich and comforting creamy chicken soup made effortlessly in a slow cooker, perfect for chilly evenings.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In your Crock Pot, combine the shredded chicken, diced tomatoes, chicken broth, and dried basil and oregano.
- Secure the lid and cook on low for 6 to 8 hours.
- About 30 minutes before serving, stir in the heavy cream and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
For an even creamier texture, blend the soup slightly before serving. Add red pepper flakes for heat if desired.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American