Crockpot Chicken Parmesan Soup
A rich, creamy soup that combines the flavors of classic chicken parmesan with the convenience of a slow cooker, perfect for busy days.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts You can substitute with thighs or turkey if preferred.
- 1 cup marinara sauce Store-bought or homemade.
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 cup heavy cream For creaminess.
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Garnish
- Fresh basil or parsley Optional, for garnish.
Instructions
Preparation
- Start by placing the chicken breasts at the bottom of your slow cooker.
- Pour the marinara sauce over the chicken, followed by the chicken broth.
- Add the minced garlic and sprinkle the Italian seasoning.
- Season with salt and pepper to your taste.
Cooking
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
- Once the chicken is cooked through and tender, shred it in the pot using two forks.
- Stir in the heavy cream and grated Parmesan cheese.
- Let the soup bubble for another 30 minutes.
Serving
- Ladle the soup into bowls and garnish with fresh basil or parsley.
Notes
Make it your own by adding vegetables like spinach or zucchini. Leftovers can be stored in an airtight container in the fridge for up to 3 days.