Equipment:
✔️ Slow cooker (Crock Pot)
✔️ Mixing spoon
✔️ Cutting board & knife
✔️ Measuring cups & spoons
✔️ Forks for shredding chicken
Ingredients:
•1 ½ lbs boneless, skinless chicken breasts
•4 cups chicken broth
•1 (28 oz) can crushed tomatoes
•1 (14.5 oz) can diced tomatoes
•3 cloves garlic, minced
•1 small onion, diced
•1 teaspoon dried basil
•1 teaspoon dried oregano
•½ teaspoon salt
•½ teaspoon black pepper
•½ teaspoon red pepper flakes (optional, for heat)
•½ cup heavy cream
•1 cup shredded parmesan cheese
•1 cup shredded mozzarella cheese
•2 cups cooked pasta (optional, for serving)
•Fresh basil or parsley for garnish
Instructions:
1️⃣ Add chicken to the slow cooker and pour in chicken broth, crushed tomatoes, diced tomatoes, garlic, onion, basil, oregano, salt, pepper, and red pepper flakes.
2️⃣ Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
3️⃣ Shred the chicken using two forks and stir it back into the soup.
4️⃣ Stir in heavy cream, parmesan cheese, and mozzarella cheese. Cover and cook for another 15-20 minutes until cheese is melted and soup is creamy.
5️⃣ Serve hot over cooked pasta (optional) and garnish with fresh basil or parsley.
Storage Options:
🧊 Refrigerate: Store in an airtight container for up to 4 days. Reheat on the stove or microwave before serving.
❄️ Freeze: Freeze for up to 3 months without the cream and cheese (add them when reheating for best texture).
Notes:
•For a thicker soup, add ½ cup cream cheese instead of heavy cream.
•Use rotisserie chicken for an even quicker version.
•For a lower-carb option, serve without pasta or over zucchini noodles.
This Crock Pot Creamy Chicken Parmesan Soup is the ultimate comfort food—rich, cheesy, and packed with Italian flavors. Give it a try and enjoy a cozy, satisfying meal! 🍲🧀❤️
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