2. Add the Liquids and Tomatoes
Pour in the chicken broth and add the diced tomatoes with their juices.
Stir gently to combine.
3. Cook the Soup
Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken
Remove the cooked chicken breasts and shred them with two forks.
Return the shredded chicken to the crock pot.
5. Make It Creamy
Stir in the heavy cream and grated Parmesan cheese.
Cook on low for an additional 15-20 minutes, allowing the cheese to melt and the soup to thicken slightly.
6. Serve and Garnish
Ladle the soup into bowls and top with optional garnishes like croutons, fresh basil, or shredded mozzarella.
Serve hot with crusty bread or garlic toast for dipping.
Tips for Success
Adjust the Thickness: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during the final 20 minutes of cooking.
Cheese: Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheese may not melt as smoothly.
Add Pasta: Stir in cooked pasta (like penne or small shells) during the last 10 minutes for a heartier meal.
This Crock Pot Creamy Chicken Parmesan Soup is an easy, delicious dinner that’s sure to become a family favorite. It's rich, creamy, and full of classic Parmesan flavor!
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