Description
A creamy, tomato-based soup with tender chicken and Parmesan, slow-cooked to perfection. It’s everything you love about Chicken Parmesan—no breading or frying needed.
Ingredients
- 2–3 boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp cornstarch + 2 tbsp cold water (optional thickener)
- Fresh parsley, chopped (for garnish)
- Extra shredded Parmesan, for serving
Instructions
- Add chicken, onion, garlic, seasoning, red pepper flakes, and crushed tomatoes to slow cooker.
- Pour in broth and stir gently. Cover and cook on low 6–7 hours or high 3–4 hours.
- Remove and shred chicken. Return to pot.
- Stir in heavy cream and Parmesan. Add cornstarch slurry if using.
- Cook uncovered on high for 20–30 mins until thickened.
- Garnish with parsley and extra cheese. Serve hot.
Notes
- For extra flavor, use chicken thighs.
- Stir in frozen spinach in the last hour for added nutrients.
- Half-and-half can be used for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 6 hours