Description
This creamy chicken Parmesan soup is made in a slow cooker for an easy, comforting meal.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz pasta (like rotini or penne)
- Fresh basil for garnish
Instructions
- Add the chicken breasts, diced onion, minced garlic, diced tomatoes, chicken broth, heavy cream, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper to the crock pot.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
- About 30 minutes before serving, remove the chicken from the crock pot, shred it using two forks, and return it to the pot.
- Add the pasta to the crock pot and cook on high for an additional 20-30 minutes, or until the pasta is al dente.
- Stir well and garnish with fresh basil before serving.
Notes
For a thicker soup, add a cornstarch slurry at the end. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Soup
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g