Description
A cozy, creamy, and flavorful slow cooker soup that transforms classic chicken parmesan into a hearty, comforting bowl perfect for dinner with minimal effort.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add crushed tomatoes, chicken broth, onion, garlic, Italian seasoning, and red pepper flakes (if using).
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred the chicken directly in the pot using two forks.
- Stir in heavy cream, Parmesan cheese, and mozzarella until creamy and melted.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh basil before serving.
Notes
- Swap chicken breasts for thighs for richer flavor.
- Add spinach, zucchini, or mushrooms during the last hour for extra vegetables.
- For more heat, increase red pepper flakes.
- Can be stored in fridge up to 4 days or frozen for up to 3 months.
- Reheat gently and add a splash of broth or cream if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg
