Description
Enjoy the comforting flavors of chicken parmesan in a rich, creamy soup that’s made easily in your slow cooker. Perfect for weeknight dinners, this recipe is a keeper!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 pounds total)
- 2 (15-ounce) cans diced tomatoes, undrained
- 1 (32-ounce) carton low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil or parsley, for garnish
- Optional: 1/4 cup marinara sauce, for drizzling
- Optional: Toasted bread or crusty rolls, for serving
Instructions
- 1. Place the chicken breasts on the bottom of your 6-quart slow cooker.
- 2. Pour in the diced tomatoes (with juice), Italian seasoning, garlic powder, onion powder, salt, and pepper.
- 3. Add the chicken broth, ensuring the chicken is mostly submerged.
- 4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender.
- 5. Remove chicken, shred it with two forks, and return to the slow cooker.
- 6. Add softened cream cheese and heavy cream. Stir until mostly melted.
- 7. Stir in Parmesan cheese until smooth and creamy.
- 8. Taste and adjust seasonings as needed.
- 9. Ladle into bowls, garnish with fresh basil/parsley, and optional marinara drizzle. Serve with bread or rolls.
Notes
Store leftover soup in an airtight container in the refrigerator for 3-4 days. It can also be frozen for 2-3 months. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if needed.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-450 calories per serving (estimated)
- Sugar: Approximately 5-8g per serving (estimated)
- Sodium: Approximately 600-900mg per serving (estimated, can vary widely based on broth and cheese)
- Fat: Approximately 20-30g per serving (estimated)
- Carbohydrates: Approximately 10-15g per serving (estimated)
- Fiber: Approximately 1-2g per serving (estimated)
- Protein: Approximately 25-35g per serving (estimated)