Crock Pot Creamy Chicken Parmesan Soup
Make this comforting, cheesy Chicken Parmesan Soup in your slow cooker for an easy weeknight dinner. It features tender shredded chicken in a rich, creamy broth seasoned with Italian herbs.
- Prep Time: 10 min
- Cook Time: 6 hr
- Total Time: 6 hr 10 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10.75 oz) can condensed cream of chicken soup
- 4 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
- Place the chicken breasts, diced tomatoes, cream of chicken soup, chicken broth, Italian seasoning, garlic powder, and pepper into the crock pot.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream, mozzarella cheese, and Parmesan cheese until the cheeses melt into the broth.
- Stir the cornstarch slurry into the soup. Cover and cook on high for an additional 15 minutes, or until the soup thickens slightly.
- Serve hot.
Notes
- For a brighter flavor, add 1/4 cup of grated Parmesan cheese at the end instead of stirring it in with the mozzarella.
- If you prefer a less creamy soup, reduce the heavy cream to 1/4 cup and omit the cornstarch slurry.
- This soup freezes well; cool completely before storing in an airtight container.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5
- Sodium: 750
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 42
- Cholesterol: 130