Cozy Crockpot Chicken Parmesan Soup

A delightful, creamy chicken soup made in a slow cooker, perfect for busy weeknights and packed with comforting flavors.

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Prep Time 15

Cook Time 6 30

Total Time 7 15

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian-American

Calories: 450

Main Ingredients

2 pieces chicken breasts Opt for skinless, boneless cuts for easy shredding.
4 cups chicken broth Use low-sodium for better control of salt levels.
1 can diced tomatoes (14.5 ounces) Fire-roasted varieties add a smoky depth.
1 cup heavy cream Can be substituted with half-and-half.
1 teaspoon garlic powder For enhanced flavor.
1 teaspoon Italian seasoning Gives an aromatic touch.
Salt and pepper to taste Salt and pepper Adjust towards the end of cooking.
1 cup cooked pasta (like penne or fusilli) Any short pasta works; gluten-free alternatives are acceptable.
1 cup shredded mozzarella cheese Melt into the soup before serving.
Grated Parmesan cheese for serving
Fresh basil for garnish Best added just before serving.

Preparation

Begin by placing the chicken breasts at the bottom of your slow cooker.
Pour in the chicken broth along with the canned diced tomatoes, followed by the heavy cream.
Sprinkle the garlic powder, Italian seasoning, salt, and pepper over the top; gently stir to mix everything together.

Cooking

Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
Thirty minutes before serving, shred the chicken using two forks directly in the pot.
Stir in the cooked pasta and mozzarella cheese until melted.

Serving

Serve the soup hot, garnished with a sprinkle of grated Parmesan and fresh basil.

Leftovers taste even better the next day; the soup can be stored up to 3-4 days in the refrigerator or frozen for up to three months.