Crock Pot Creamy Chicken Parmesan Soup

INGREDIENTS:

For the Soup:

1 1/2 lbs boneless, skinless chicken breasts (or thighs, if preferred)

1 jar (24 oz) marinara sauce (homemade or store-bought)

4 cups chicken broth

1 cup heavy cream (or half-and-half for a lighter option)

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes (optional, for a little heat)

Salt and pepper (to taste)

For Toppings:

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil (chopped, for garnish)

Crusty bread or garlic toast (for serving)

DIRECTIONS:

Step 1: Prep the Slow Cooker

Place the chicken breasts in the bottom of your slow cooker.

Pour the marinara sauce and chicken broth over the chicken.

Sprinkle the dried basil, oregano, garlic powder, red pepper flakes (if using), salt, and pepper evenly over the top.

Step 2: Cook Low and Slow

Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours , depending on your schedule.

The chicken is done when it shreds easily with a fork.

Step 3: Shred the Chicken

Remove the chicken from the slow cooker and shred it using two forks.

Return the shredded chicken to the pot and stir to combine.

Step 4: Add Cream and Cheese

Stir in the heavy cream and shredded mozzarella cheese until the cheese is melted and the soup is creamy.

Taste and adjust seasoning as needed—add more salt, pepper, or herbs to suit your preference.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls and top each serving with grated Parmesan cheese and fresh basil.

Serve with crusty bread or garlic toast for dipping.