Crock Pot Creamy Chicken Parmesan Soup
This comforting Crock Pot Creamy Chicken Parmesan Soup is a delightful twist on the classic Italian dish. Packed with tender chicken, creamy broth, and delicious Parmesan cheese, this soup is perfect for a cozy dinner and takes minimal effort to prepare. Just set it up in the morning, and come home to a warm, hearty meal.
Equipment
- 1 Crock Pot
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
- 1 Whisk (optional)
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes Undrained.
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach Optional.
- Cooked pasta pasta Optional, for serving.
Instructions
- Begin by placing the boneless, skinless chicken breasts at the bottom of the Crock Pot.
- Pour the chicken broth over the chicken breasts, followed by the diced tomatoes (with their juice), diced onion, and minced garlic.
- Add the Italian seasoning, salt, and black pepper to the pot. Stir gently to combine.
- Cover the Crock Pot and cook on low for 6 hours.
- After the cooking time is complete, remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken back to the Crock Pot and stir in the heavy cream and grated Parmesan cheese.
- If using, add in the fresh spinach and let it wilt for about 5 minutes, stirring gently.
- Taste the soup and adjust the seasoning if necessary before serving.
- If desired, serve the soup over cooked pasta for a heartier meal.
Notes
You can customize the soup by adding vegetables like carrots or bell peppers.
For a thicker soup, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) to the Crock Pot before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.