Crock Pot Creamy Chicken Parmesan Soup
Rich, cheesy slow cooker soup with tender chicken, pasta, and Parmesan in a creamy broth. Easy dump-and-go comfort food.
Equipment
- Crock Pot or slow cooker
- Two forks for shredding
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 14.5 oz diced tomatoes, drained 1 can
- 4 cups chicken broth low-sodium
- 1 cup heavy cream
- 8 oz cream cheese, cubed
- 2 cups uncooked small pasta shells
- 1.5 cups grated Parmesan cheese plus extra for topping
- 2 tsp Italian seasoning
- 1 tsp dried basil
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Place chicken breasts at the bottom of your Crock Pot. Season with salt, pepper, Italian seasoning, and basil.
- Add diced onion, minced garlic, and drained tomatoes on top.
- Pour in chicken broth and heavy cream. Stir gently around the chicken.
- Drop in cubed cream cheese. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- After cooking, remove chicken, shred with two forks, and return to pot.
- Stir in pasta shells and Parmesan. Cook on high 20-30 more minutes until pasta is tender.
- Taste and adjust seasoning. Serve hot with extra cheese and fresh herbs.
Notes
- Cube cream cheese for even melting.
- Add pasta late to avoid mushiness.
- Great for freezing; thaw and reheat with extra broth.