Description
A creamy and comforting chicken parmesan soup made in the Crock Pot, perfect for chilly evenings.
Ingredients
- 1 lb shredded chicken
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 cups chicken broth
- 1 cup cooked pasta (optional)
Instructions
- In your Crock Pot, toss in the shredded chicken, diced tomatoes, minced garlic, Italian seasoning, salt, pepper, and chicken broth.
- Set the slow cooker to low and let it cook for 6-8 hours, or on high heat for 3-4 hours until the chicken is tender.
- About 30 minutes before serving, stir in the heavy cream and freshly grated Parmesan cheese.
- If adding pasta, include it just before serving.
- Ladle into bowls while warm and enjoy!
Notes
Serve with crusty garlic bread or a side salad for a complete meal. Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 10
- Cook Time: 420
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian