Description
A rich and creamy chicken parmesan soup made effortlessly in a slow cooker, perfect for busy families.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Lay the chicken breasts at the bottom of your crock pot.
- Pour in the diced tomatoes along with their juice, followed by the chicken broth and heavy cream.
- Add the freshly grated Parmesan cheese, dried basil, oregano, minced garlic, and seasoning.
- Gently stir everything together until well combined.
- Cover and let it cook on low for 6-8 hours, or until the chicken is tender and easily shredded.
- Remove the chicken, shred it using two forks, and stir it back into the soup.
- Serve hot, garnished with a sprinkle of fresh parsley.
Notes
This soup can be made ahead, stored in the fridge for up to 3 days or frozen for up to 3 months. Pair with bread or over pasta for a heartier meal.
- Prep Time: 15
- Cook Time: 480
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian