Description
Crock Pot Creamy Chicken Parmesan Soup is a comforting, hearty soup with tender chicken, a rich tomato base, and a creamy finish. Perfect for cozy dinners with minimal effort.
Ingredients
- 2 pounds (900g) boneless skinless chicken breasts (or thighs for richer flavor)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz/800g) can crushed tomatoes
- 4 cups (950ml) low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces (115g) cream cheese, cut into cubes
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/2 cup (120ml) heavy cream
- Optional: 1 cup (50g) baby spinach
- Optional: 1/2 cup (70g) diced roasted red peppers
- Optional: 1/2 cup (50g) cooked small pasta shells or orzo
- For serving: Extra parmesan cheese, fresh basil or parsley, crusty bread or garlic toast
Instructions
- Place chicken, onion, garlic, crushed tomatoes, chicken broth, basil, oregano, thyme, red pepper flakes, salt, and black pepper in a crock pot.
- Cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through.
- Remove chicken, shred it, and return it to the crock pot.
- Stir in cream cheese, Parmesan, and heavy cream until smooth and creamy.
- Add optional spinach, roasted red peppers, and cooked pasta shells if desired. Stir to combine.
- Serve hot, garnished with extra Parmesan, fresh basil or parsley, and crusty bread.
Notes
- You can use half-and-half instead of heavy cream for a lighter version.
- Add more red pepper flakes for extra heat.
- Leftovers store well in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian