Crock Pot Creamy Chicken Parmesan Soup Recipe
The slow cooker does almost all of the work for this soup. Whole chicken breasts go in with diced tomatoes, chicken broth and dried seasonings, and after a long, gentle cook on low they are tender enough to shred with two forks.
The cream and Parmesan come in only at the end. Dairy added at the start of a long cook can separate and turn grainy, so the heavy cream and grated Parmesan wait until the chicken is shredded and back in the pot, then get a final short stretch until hot. Freshly grated Parmesan melts more smoothly than the pre-grated kind.
The seasoning starts light, with just a pinch of salt and pepper, and it is worth tasting again once the cheese is in, since Parmesan adds its own saltiness. I love the lift a handful of fresh basil gives each bowl after all that richness.
PrintCrock Pot Creamy Chicken Parmesan Soup
Chicken breasts slow cooked with diced tomatoes, broth and Italian seasoning, then shredded and finished with heavy cream and Parmesan.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 (14 oz) can of diced tomatoes
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Place the chicken breasts in the crock pot and cover with diced tomatoes and chicken broth.
- Add Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper.
- Cover and cook on low for 6-8 hours until chicken is tender.
- Remove chicken and shred with two forks. Return to crock pot.
- Stir in heavy cream and Parmesan cheese until melted and smooth.
- Cook for an additional 15 minutes until heated through.
- Serve hot, garnished with fresh basil.
Get our 10 best recipes - free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
