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Slow Cooker Chicken Parmesan Soup: Creamy & Hearty

Slow Cooker Chicken Parmesan Soup

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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 6

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 24 oz marinara sauce high quality jarred sauce
  • 14.5 oz diced tomatoes undrained
  • 4 cups low-sodium chicken broth
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 8 oz dried fusilli pasta uncooked
  • 0.5 cup heavy cream optional for richer broth
  • 0.5 cup parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 dollop sour cream or plain yogurt for serving

Instructions
 

  • Add the chicken breasts, marinara sauce, diced tomatoes, chicken broth, onion, garlic, and Italian seasoning to a large slow cooker (6-quart or larger). Stir gently to combine.
  • Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooks through completely.
  • Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat, then return the shredded chicken to the pot.
  • Stir in the uncooked fusilli pasta. Cover and continue cooking on HIGH for 20-30 minutes, or until the pasta is tender (al dente).
  • Reduce heat to LOW. Stir in the heavy cream (if using) and the grated parmesan cheese until melted and incorporated.
  • Turn off the slow cooker. Sprinkle the shredded mozzarella cheese over the top and let it sit covered for 2-3 minutes until the cheese melts.
  • Ladle the soup into bowls. Top with a dollop of sour cream (or yogurt) and garnish with fresh parsley. Serve immediately with crusty bread.