Description
A rich and comforting slow cooker soup featuring tender chicken, crushed tomatoes, and creamy Parmesan cheese, perfect for cozy cold weather meals.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
- 1 can crushed tomatoes (28 oz / 796 ml)
- 4 cups chicken broth (960 ml), low sodium preferred
- 1 cup heavy cream (240 ml)
- 1 cup freshly grated Parmesan cheese (about 100g)
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- A handful fresh basil, chopped
- Optional: ½ cup cooked pasta or rice
Instructions
- Prepare your ingredients by gathering chicken breasts, minced garlic, crushed tomatoes, and other ingredients. Slice chicken breasts in half horizontally if thick for faster cooking.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Avoid burning.
- Place chicken breasts at the bottom of the crock pot. Add crushed tomatoes, chicken broth, sautéed garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir gently to combine.
- Cook on low for 4 to 5 hours until chicken is tender and shreddable.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the crock pot.
- Stir in heavy cream and grated Parmesan cheese until melted and creamy.
- Add chopped fresh basil and stir. Adjust salt and pepper to taste.
- Ladle soup into bowls and serve. Optionally, sprinkle extra Parmesan on top and serve with crusty bread.
Notes
[‘Sautéing garlic before adding to the crock pot mellows its flavor and prevents bitterness.’, ‘Use freshly grated Parmesan cheese for best melting and flavor.’, ‘Add cream and Parmesan near the end to avoid curdling.’, ‘For thicker soup, stir in 1-2 tablespoons cornstarch mixed with cold water during the last 30 minutes of cooking.’, ‘Add cooked pasta or rice after cream to avoid mushiness.’, ‘Leftovers thicken; thin with broth when reheating.’, ‘Soup freezes well for up to 3 months.’, ‘If using frozen chicken breasts, add an extra hour to cooking time.’, ‘Avoid opening the crock pot frequently to maintain temperature.’]
- Prep Time: 13 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sodium: 720
- Fat: 18
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: chicken parmesan soup, crock pot soup, creamy chicken soup, slow cooker recipes, comfort food, easy soup recipe, Parmesan soup