Description
This Crock Pot Creamy Chicken Parmesan Soup is the perfect comforting meal. With tender shredded chicken, hearty pasta, and a creamy Parmesan broth, it’s a delicious and easy dinner the whole family will love. Simply set it and forget it with your slow cooker!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz pasta (penne, rotini, or your choice)
- Fresh basil or parsley for garnish (optional)
Instructions
- Place the chicken breasts, chicken broth, diced tomatoes, onion, garlic, dried basil, oregano, crushed red pepper flakes, salt, and pepper into your crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the crock pot and shred it using two forks.
- Stir in the heavy cream and Parmesan cheese. Add the pasta to the crock pot and let it cook for an additional 15-20 minutes, or until the pasta is tender.
- Return the shredded chicken to the crock pot, stir everything together, and season with additional salt and pepper if needed.
- Garnish with fresh basil or parsley before serving.
Notes
- Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
- Pasta Options: Feel free to use any type of pasta you prefer, but make sure to adjust the cooking time accordingly.
- Creamy Texture: For extra creaminess, you can add more heavy cream or Parmesan cheese to taste.
Nutrition
- Serving Size: 1 bowl (1/6 of the recipe)
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg