Ingredients
Scale
- 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 tsp Italian seasoning
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Place raw chicken at the bottom of the crock pot.
- Add chopped onion, minced garlic, Italian seasoning, and crushed tomatoes.
- Pour in chicken broth over the mixture.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through.
- Remove chicken, shred it with forks, and return to the pot.
- Stir in heavy cream until well mixed.
- For thicker soup, mix cornstarch with cold water and add to the soup; stir well.
- Gradually incorporate Parmesan cheese while stirring until melted.
- Cook uncovered on low heat for an additional 20–30 minutes to meld flavors.
- Season with salt and pepper; garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg