Description
Remember that amazing chicken parmesan from your favorite Italian place? Well, we took all those incredible flavors and turned them into the coziest, creamiest soup that basically makes itself while you’re living your life. This isn’t just any soup — it’s like liquid comfort food that tastes like you spent hours in the kitchen but actually required about 10 minutes of actual work. We’re talking tender, fall-apart chicken swimming in a rich, creamy tomato-parmesan broth that’ll make you want to cancel all your plans and curl up with a big bowl and some crusty bread. Your slow cooker does all the heavy lifting while you get to be the hero who made “homemade” soup on a random Tuesday.
Ingredients
For the Soup Base:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 4 cups chicken broth (use the good stuff if possible)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
For the Creamy Magic:
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Serving:
- Extra Parmesan cheese
- Fresh chopped parsley or basil
- Crusty bread or garlic bread
- A drizzle of good olive oil
Instructions
Add chicken, diced tomatoes, tomato sauce, chicken broth, onion, garlic, and all the dried herbs to your slow cooker.
Season with salt and pepper. Give it a quick stir just to mix things up.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
The chicken should be tender enough to shred with a fork when it’s done.
Remove the chicken from the slow cooker and shred it using two forks.
Don’t worry if it falls apart — that’s exactly what we want here.
Return the shredded chicken to the slow cooker.
Cut the softened cream cheese into chunks and add it to the slow cooker.
Stir until it’s mostly melted and incorporated.
Add the heavy cream and grated Parmesan. Stir until everything is smooth and creamy.
If your soup needs thickening (and it probably will), stir in the cornstarch slurry.
Let it cook for another 15-20 minutes on HIGH until it reaches your desired consistency.
Taste and adjust seasoning — more salt, pepper, or herbs as needed.
Ladle into bowls and top with extra Parmesan, fresh herbs, and maybe a drizzle of olive oil.
Serve with crusty bread for dipping because you’re not a monster.
Notes
Perfect with garlic bread or crusty sourdough for dipping.
Serve over cooked pasta for a heartier meal.
Top with some crispy bacon bits or croutons for extra texture.
Pair with a simple Caesar salad for a complete Italian-inspired meal.
Great for dunking grilled cheese sandwiches — just saying.
- Prep Time: 15 minutes
Nutrition
- Calories: ~320 kcal
- Fat: ~18g
- Carbohydrates: ~12g
- Protein: ~28g