Description
A hearty and comforting Crockpot Chicken Parmesan Soup that brings all the classic flavors of Chicken Parmesan into a warm, easy-to-make soup.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Optional: Cooked pasta or croutons for serving
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add chopped onion and minced garlic over the chicken.
- Pour in the crushed tomatoes and chicken broth.
- Stir in basil, oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and grated Parmesan cheese until well combined.
- Heat for another 15-20 minutes on low, or until the cheese is melted and the soup is heated through.
- Stir in fresh parsley before serving.
- Serve hot, optionally over cooked pasta or with croutons.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot.
- Adjust seasonings to your preference.
- If you don’t have fresh parsley, you can omit it or use dried parsley (use less).
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American