Description
A warm, creamy soup that combines the flavors of chicken parmesan with slow-cooked convenience.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- 2 cups crushed tomatoes
- 3 cups chicken broth (low sodium preferred)
- 4 oz cream cheese, softened and cubed
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 cup short pasta (shells, penne, or rotini)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp chopped parsley (for garnish)
Instructions
- Place chicken, crushed tomatoes, broth, onion, garlic, Italian seasoning, salt, and pepper into your crock pot. Stir lightly and add olive oil.
- Cover and cook on Low for 360-420 minutes or High for 180-240 minutes until the chicken is tender.
- Remove chicken, shred it, and return it to the slow cooker.
- Add cream cheese cubes and heavy cream. Stir until smooth, then mix in the Parmesan cheese until melted.
- Add uncooked pasta and cook on High for 20-25 minutes until pasta is tender, stirring once to prevent sticking.
- Ladle soup into bowls and garnish with extra Parmesan and parsley.
Notes
Pair with garlic bread or a green salad for a complete meal. Store leftovers in an airtight container and reheat on low heat.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg