Description
This Crock Pot Creamy Chicken Parmesan Soup combines the rich flavors of classic chicken parmesan with the warmth of a creamy soup, all made effortlessly in your slow cooker. Perfect for busy weeknights, this dish is sure to become a family favorite.
Ingredients
- boneless, skinless chicken breasts or thighs
- crushed tomatoes
- diced tomatoes
- chicken broth
- yellow onion, diced
- garlic, minced
- Italian seasoning blend
- dried basil
- dried oregano
- red pepper flakes (optional)
- salt
- freshly ground black pepper
- cream cheese, softened
- heavy cream
- freshly grated Parmesan cheese
- small pasta shapes (ditalini, acini de pepe, or orzo)
- fresh basil leaves, roughly chopped or torn
Instructions
- Prepare Your Ingredients: Before you start, take a few minutes to get everything ready. Dice your onion, mince your garlic, and measure out all your spices. This makes the assembly process smooth and quick. If your cream cheese isn't already soft, take it out of the fridge now.
- Combine in the Crock Pot: Place your boneless, skinless chicken breasts or thighs at the bottom of your slow cooker. Then, pour in the crushed tomatoes and diced tomatoes. Add the chicken broth, diced onion, and minced garlic. Sprinkle in the Italian seasoning, dried basil, dried oregano, red pepper flakes (if using), along with a good pinch of salt and freshly ground black pepper. Give everything a gentle stir to combine the seasonings, ensuring the chicken is mostly submerged.
- Slow Cook to Perfection: Cover your slow cooker with the lid. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chicken is ready when it's incredibly tender and easily shreds with a fork. You’ll know it’s done when it practically falls apart.
- Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board or in a shallow dish. Using two forks, shred the chicken into bite-sized pieces. Once shredded, return all the chicken back into the soup in the slow cooker.
- Introduce the Creaminess: Add the softened cream cheese to the soup. Stir vigorously until the cream cheese has fully melted and is smoothly incorporated into the soup, creating a rich, velvety texture. Next, pour in the heavy cream and stir until combined. Finally, stir in the freshly grated Parmesan cheese until it melts into the soup, adding that quintessential cheesy, salty depth.
- Cook the Pasta (Your Choice!): If you want to cook the pasta directly in the soup, add your small pasta (ditalini, orzo, etc.) to the slow cooker during the last 30-60 minutes of cooking on HIGH, or until the pasta is al dente. For best texture, especially if you plan on having leftovers, I recommend cooking the pasta separately on your stovetop according to package directions until al dente. Drain it well and add a serving of cooked pasta to individual bowls before ladling the hot soup over it.
- Taste and Adjust: Give the soup a good taste. This is your chance to adjust the seasonings. Does it need more salt? A bit more pepper? Perhaps a dash more red pepper flakes for an extra kick? Trust your palate!
- Serve and Garnish: Ladle the hot Crock Pot Creamy Chicken Parmesan Soup into bowls. Garnish generously with fresh basil leaves (torn or chopped) and an extra sprinkle of freshly grated Parmesan cheese. Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Using freshly grated Parmesan cheese makes a significant difference in flavor and texture. For best results, cook pasta separately and add it to individual bowls to prevent it from becoming mushy in the soup.