Crockpot Chicken Parmesan Soup
This comforting soup combines tender chicken, tomatoes, and a blend of cheeses, transforming your favorite chicken parmesan into a creamy, hearty meal.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes Include juices for added flavor
- 1 cup chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Creamy Ingredients
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1 cup breadcrumbs Lightly toasted for crunch
- Fresh basil for garnish
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the slow cooker.
- Pour in the can of diced tomatoes, ensuring to include the juices.
- Add the chicken broth, diced onion, minced garlic, Italian seasoning, salt, and pepper.
Cooking
- Set the crockpot to low and cook for 6 to 8 hours until the chicken is tender.
- Remove the chicken and shred it using two forks.
Finishing Touches
- Return the shredded chicken to the slow cooker.
- Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese until melted.
- Lightly toast the breadcrumbs until golden brown.
- Serve the soup hot, topped with toasted breadcrumbs and fresh basil.
Notes
For best results, use evenly sized chicken breasts. Adjust seasoning to taste and consider adding leftovers such as spinach or zucchini for extra flavor.