🥣 Crock Pot Creamy Chicken Parmesan Soup
Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high) + 30 min
Servings: 6
Ingredients:
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1 lb chicken breast, diced
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1 onion, diced
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3 cloves garlic, minced
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1 (14.5 oz) can diced tomatoes
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32 oz chicken broth
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1 cup heavy cream
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1 cup grated Parmesan cheese
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1 tsp Italian seasoning
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Salt and pepper to taste
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Fresh basil, chopped (for garnish)
Instructions:
1️⃣ Add chicken, onion, garlic, diced tomatoes (with juice), chicken broth, Italian seasoning, salt, and pepper to your crock pot.
2️⃣ Cover and cook:
• Low: 6–8 hours
• High: 3–4 hours
3️⃣ Once the chicken is cooked and tender, stir in heavy cream and grated Parmesan.
4️⃣ Continue cooking on low for another 30 minutes to meld flavors.
5️⃣ Garnish with chopped fresh basil before serving. Enjoy hot with crusty bread or a grilled cheese!
💡 20 Best Tips for Success
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Dice chicken evenly for even cooking.
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Sear chicken (optional) before adding for deeper flavor.
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Use low-sodium broth to control salt levels.
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Fresh garlic > garlic powder — always more aromatic.
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Grate your own Parmesan for best melting and flavor.
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Stir in cream/cheese at the end to avoid curdling.
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Don’t skip the basil — it adds bright contrast.
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Add a pinch of red pepper flakes for subtle heat.
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Stir halfway through if you’re home — helps blend ingredients.
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Too thick? Add a splash of broth or milk.
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Too thin? Let simmer uncovered on high for 20 min after adding cream.
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Add spinach or kale during the last 10 minutes for nutrition.
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Try rotisserie chicken to save time (add in the last 30 min).
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Want it heartier? Stir in cooked pasta, rice, or gnocchi at the end.
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Use heavy cream, not milk, for a rich, velvety finish.
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Top with extra shaved Parmesan at serving for flair.
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Let soup rest 10 minutes before serving to thicken slightly.
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Great for meal prep — holds up well in the fridge.
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Pairs beautifully with garlic bread or croutons.
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Double the batch — it freezes well before cream is added.
❓ 20 FAQ (Frequently Asked Questions)
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Can I use frozen chicken?
✅ Yes, just ensure it’s fully cooked before serving. Add 1 extra hour on low. -
Can I make this on the stovetop?
✅ Yes! Simmer 20–25 min, then stir in cream and cheese for 10 more. -
Can I use chicken thighs instead?
✅ Absolutely. They stay extra tender in the slow cooker. -
Will milk work instead of cream?
✅ It can, but the soup won’t be as rich and may curdle. Whole milk is best if substituting. -
Can I make it vegetarian?
✅ Yes, sub vegetable broth and chickpeas or tofu for the chicken. -
What tomatoes work best?
✅ Diced, canned tomatoes with juice. Fire-roasted adds depth. -
Can I blend the soup for a creamy texture?
✅ Blend part of it before adding cream for a smoother finish. -
How long will leftovers last?
✅ Up to 4 days in the fridge in an airtight container. -
Can I freeze it?
✅ Yes, but do it before adding the cream and cheese. Add fresh after thawing. -
Is it spicy?
✅ Not unless you add spice — feel free to stir in crushed red pepper. -
What kind of Parmesan is best?
✅ Freshly grated is best for flavor and melting. -
Can I use shredded cheese blends?
✅ It can work, but avoid pre-shredded cheese with anti-caking agents. -
Can I cook it overnight?
✅ It’s not ideal; better to set it for 6–8 hours while you’re out or busy. -
What can I serve with it?
✅ Garlic bread, Caesar salad, grilled cheese, or even a crusty baguette. -
Does it need thickening?
✅ Not usually. But if you want thicker, mix 1 tbsp flour with 2 tbsp water and stir it in before cream. -
Can I double the recipe?
✅ Yes! Just make sure your crock pot is large enough (6–7 quarts). -
Can I use bone-in chicken?
✅ Yes, but you’ll need to remove and shred it before step 3. -
What herbs pair well with this?
✅ Basil, parsley, thyme, and oregano are all great options. -
Can I use leftover roast chicken?
✅ Totally — just add it with the cream in the last 30 min. -
Is this soup freezer-friendly?
✅ Yes, as long as you freeze it before the cream and cheese step.
