Description
A creamy, hearty soupy twist on the classic Chicken Parmesan, made effortlessly in a slow cooker.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup diced onions
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup cooked pasta
- 1 cup shredded mozzarella cheese
- Grated Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- Prep your ingredients by dicing the onions and mincing the garlic.
- Place chicken breasts in the crockpot, and add broth, crushed tomatoes, onions, garlic, oregano, basil, salt, and pepper.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Once cooked, remove the chicken and shred it before returning it to the crockpot.
- Stir in the heavy cream and cooked pasta; heat through for an additional 10 to 15 minutes.
- Ladle into bowls and top with mozzarella, Parmesan, and fresh basil.
Notes
Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months. To reheat, add a splash of chicken broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 100mg