Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs for more flavor)
- 1 (28 oz) can crushed tomatoes (fire-roasted if preferred)
- 3–4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, cubed
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Optional toppings: shredded mozzarella, fresh basil, croutons, red pepper flakes, pesto
Instructions
- Add chicken, crushed tomatoes, garlic, Italian seasoning, and chicken broth to the Crock Pot.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove chicken and shred with two forks (or a hand mixer), then return to Crock Pot.
- Add cubed cream cheese, heavy cream, and Parmesan cheese. Stir to melt and combine.
- Simmer uncovered on LOW for 20–30 minutes to thicken. Do not boil.
- Taste and adjust seasoning. Serve hot with optional toppings like mozzarella, basil, or garlic bread.
Notes
For best results, use freshly grated Parmesan and low-sodium broth. Avoid substituting sour cream for cream cheese. Add veggies like spinach or roasted red peppers for variety. Freeze without dairy for best texture upon reheating.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 135mg