Name: Crock Pot Creamy Chicken Parmesan Soup: The Shocking Flavor Combo You'll Love!
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1½ pounds boneless, skinless chicken breasts; 1 can (28 ounces) crushed tomatoes; 1 can (14.5 ounces) diced tomatoes, drained; 3 cups low-sodium chicken broth; 1 medium yellow onion, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon dried thyme; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional); ¾ cup heavy cream; 1 cup freshly grated Parmesan cheese, plus extra for serving; ½ cup mozzarella cheese, shredded; 2 tablespoons cornstarch; 2 tablespoons water

Description

Transform classic chicken parmesan into a creamy, comforting soup that cooks itself in your slow cooker. Tender chicken, rich tomato base, and melted cheese create restaurant-quality flavor at home.

Ingredients

Scale

1½ pounds boneless, skinless chicken breasts
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes, drained
3 cups low-sodium chicken broth
1 medium yellow onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
¾ cup heavy cream
1 cup freshly grated Parmesan cheese, plus extra for serving
½ cup mozzarella cheese, shredded
2 tablespoons cornstarch
2 tablespoons water

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Instructions

1. Place chicken breasts in 6-quart slow cooker and season lightly with salt and pepper.
2. Add diced onion and minced garlic over chicken.
3. Mix crushed tomatoes, diced tomatoes, chicken broth, and tomato paste in separate bowl.
4. Pour tomato mixture over chicken and vegetables.
5. Add basil, oregano, thyme, salt, pepper, and red pepper flakes. Stir gently.
6. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
7. Remove chicken, let cool slightly, then shred with two forks.
8. Whisk cornstarch and water until smooth.
9. Stir cornstarch mixture into soup base, then add shredded chicken back.
10. Pour in heavy cream and mix gently.
11. Add Parmesan and mozzarella cheeses, stirring until melted.
12. Taste and adjust seasonings as needed.
13. Cook 15-20 minutes more on LOW to thicken and blend flavors.

Notes

Store leftovers up to 4 days refrigerated or 3 months frozen. Reheat gently to prevent curdling. Always add cream during last 30 minutes of cooking.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285
Sugar: 8g
Sodium: 895mg
Fat: 14g
Carbohydrates: 12g
Fiber: 3g
Protein: 28g