Description
A rich, comforting Crock Pot creamy chicken Parmesan soup made with tender chicken, tomatoes, herbs, and plenty of Parmesan for a silky, hearty meal.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 (24 oz) jar marinara or tomato pasta sauce
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 cups fresh spinach (optional)
- 8 oz cooked pasta (optional for serving)
Instructions
- Add chicken breasts, marinara sauce, chicken broth, onion, garlic, basil, oregano, salt, and pepper to the Crock Pot.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in heavy cream, Parmesan, and mozzarella until melted and creamy.
- Add spinach (if using) and allow it to wilt for 5–10 minutes.
- Serve hot as-is or ladled over cooked pasta.
Notes
- For a thicker soup, reduce broth by 1 cup or add additional cheese.
- For extra flavor, add red pepper flakes or a splash of white wine.
- Use rotisserie chicken to speed up prep—add in the last 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian