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CROCK POT CREAMY CHICKEN PARMESAN SOUP: EASY DINNER RECIPE FOR BUSY NIGHTS

Crock Pot Creamy Chicken Parmesan Soup

A rich, cozy, and ultra-creamy chicken Parmesan–inspired soup made easily in the slow cooker. Perfect for weeknights or chilly days.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Italian-inspired
Ingredients Method Notes

Ingredients
  

  • 2–3 boneless, skinless chicken breasts (or thighs)
  • 4 cups low-sodium chicken broth
  • 1 small yellow onion, finely chopped
  • 3–4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes (optional)
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • fresh parsley, chopped
  • salt and pepper, to taste

Method
 

  1. Layer ingredients: Place chicken breasts in the bottom of the crock pot. Add onion, garlic, Italian seasoning, red pepper flakes, and crushed tomatoes.
  2. Add broth: Pour chicken broth over all ingredients.
  3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
  4. Shred chicken: Remove chicken, shred using two forks, and return to the crock pot.
  5. Add cream: Stir in heavy cream.
  6. Optional thickening: Stir in a cornstarch slurry (cornstarch + cold water) if you prefer a thicker soup.
  7. Add Parmesan: Gradually stir in Parmesan cheese until melted and smooth.
  8. Finish cooking: Cook uncovered on low for 20–30 minutes to thicken and meld flavors.
  9. Season & serve: Taste, season with salt and pepper, and garnish with chopped parsley before serving.

Notes

For added richness, stir in a handful of baby spinach during the last 10 minutes of cooking. Serve with crusty Italian bread or garlic toast.