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Crockpot Chicken Parmesan Soup

A creamy and savory crockpot soup that combines tender chicken with zesty tomatoes and a sprinkle of Parmesan cheese, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Use halal-certified chicken
  • 1 can (28 oz) crushed tomatoes
  • 1 cup chicken broth Ensure gluten-free if needed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup heavy cream Can substitute with half-and-half or whole milk for a lighter option
  • 1 cup grated Parmesan cheese
  • Fresh basil for garnish

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your crockpot.
  2. Stir in the chopped onion, minced garlic, crushed tomatoes, and chicken broth.
  3. Add the Italian seasoning, a pinch of salt, and pepper to taste.
Cooking
  1. Put the lid on your crockpot and set it to high for 4-6 hours or low for 6-8 hours.
Finishing Touches
  1. About 30 minutes before serving, stir in the heavy cream and grated Parmesan cheese.
Serving
  1. Once everything is cooked, shred the chicken in the pot using two forks.
  2. Serve into bowls and top with freshly chopped basil and an extra sprinkle of cheese if desired.

Notes

Store in the refrigerator for up to 4-5 days or freeze for 2-3 months. Reheat gently on stovetop or microwave, and consider adding broth if it thickens.