Cozy Crock Pot Creamy Chicken Parmesan Soup
A warm and comforting slow cooker soup that's easy to make for a weeknight meal.
Equipment
- Crock Pot
- Cutting board
- Forks for shredding chicken
- Small bowl for cornstarch slurry
- Whisk
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts chicken breasts The stars of our show, these will get perfectly tender.
- 3 cloves garlic Mince 'em up fine!
- 1 bunch fresh parsley We’ll use some for flavor in the soup and save some for a vibrant garnish. Chop it up!
- 1 14.5 oz can diced tomatoes (undrained) These add a touch of sweetness and acidity. Don't drain them – all that juice is flavor!
- 1 small yellow onion Diced small, it melts into the soup beautifully.
- 4 cups low-sodium chicken broth The base of our flavorful soup.
- 2 tbsp cornstarch This is our secret weapon for getting that perfect creamy thickness.
- 1 tsp Italian seasoning A classic blend that brings all those wonderful Mediterranean vibes.
- 0.5 tsp red pepper flakes Just a little pinch to add a subtle warmth. You can always add more if you like a kick!
- salt and pepper Essential for bringing out all the flavors.
- 1 cup heavy cream Hello, luxurious creaminess!
- 1 cup grated Parmesan cheese Oh, the glorious cheese! This is what makes it chicken parm soup!
Instructions
- Grab your crock pot. Gently place the chicken breasts, minced garlic, the entire can of diced tomatoes (juices and all!), your chopped yellow onion, and the chicken broth into the pot.
- Now, stir in that lovely Italian seasoning and the red pepper flakes. Give it a good sprinkle of salt and pepper. Don’t be shy!
- Cover your crock pot. Now you have two choices: you can cook it on low for 4-6 hours or on high for 2-3 hours. Either way, you want the chicken to be cooked through and super tender. I usually go for the low setting because it feels more hands-off, but high works great if you’re in a bit of a hurry!
- Carefully remove the cooked chicken breasts from the crock pot. Place them on a cutting board and use two forks to shred them into bite-sized pieces. Easy peasy!
- In a small bowl, grab about 1/2 cup of that warm broth from your crock pot. Whisk in the cornstarch until it's completely smooth and there are no lumps. This is your thickening slurry!
- Pour this mixture back into the crock pot.
- Now, add the shredded chicken back into the pot, along with the heavy cream and the grated Parmesan cheese. Oh yeah, this is where it gets good!
- Stir everything gently until it’s all combined. You’ll notice the soup start to thicken up beautifully as the Parmesan melts and the cornstarch does its job.
- Stir in your chopped fresh parsley. It adds a lovely pop of color and a hint of freshness.
- Ladle this warm, creamy goodness into bowls and serve it up hot. You’ve done it!
Notes
Leftovers will keep in the refrigerator for about 3-4 days and can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash more broth or cream if needed.