Description
This slow-cooked soup is everything you love about Chicken Parmesan—tender chicken, rich tomato flavor, and cheesy goodness—in a warm, creamy bowl. Perfect for chilly days and easy weeknight meals.
Ingredients
For the soup base:
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1 ½ lbs boneless, skinless chicken breasts
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1 small onion, diced
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3 garlic cloves, minced
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1 (28 oz) can crushed tomatoes
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2 cups chicken broth
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1 tsp Italian seasoning
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½ tsp crushed red pepper flakes (optional)
Instructions
1️⃣ Add to crock pot:
Place chicken breasts in the crock pot. Add onion, garlic, crushed tomatoes, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper.
2️⃣ Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
3️⃣ Shred the chicken:
Remove the chicken from the pot, shred it with two forks, then return it to the soup.
4️⃣ Make it creamy:
Stir in the heavy cream, mozzarella, and Parmesan cheese. Mix until the cheese is melted and the soup is creamy.
5️⃣ Add pasta:
Stir in cooked pasta and let everything warm together for 5–10 minutes on low.
6️⃣ Serve:
Ladle into bowls, garnish with fresh herbs if desired, and enjoy hot!
Notes
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Add cooked pasta at the end to prevent it from becoming mushy during the slow cooking process.
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Shred chicken before adding cream and cheese for the best texture and even flavor distribution.
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Use freshly shredded cheese to avoid clumping and get that smooth, creamy finish.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)