Description
A comforting chicken parmesan soup made effortlessly in a crockpot, perfect for chilly evenings.
Ingredients
Scale
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup freshly shaved Parmesan cheese
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
- ½ cup bread crumbs
- 1 tablespoon butter
- 1 ½ cups shredded mozzarella cheese
Instructions
- Pat the chicken breasts dry and prepare the garlic, canned tomatoes, tomato sauce, seasonings, and chicken broth.
- Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir to combine.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken directly in the crockpot using two forks.
- Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for an additional 30 minutes or high for 15 minutes, until the pasta is cooked through.
- Sauté the breadcrumbs in 1 tablespoon of butter in a small saucepan over medium heat until golden and crispy, about 3-4 minutes.
- To serve, ladle the soup into bowls and top with shredded mozzarella cheese and crispy bread crumbs.
Notes
For lower-fat options, substitute half-and-half for heavy cream. Consider using gluten-free pasta or omitting breadcrumbs for low-carb variations.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 8g
- Sodium: 1500mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 100mg