Description
This comforting and hearty soup brings the classic flavors of chicken parmesan to a warm, spoonable bowl. Tender shredded chicken is simmered in a rich tomato-marinara broth with Italian herbs, then finished with creamy elements and melted mozzarella. Perfect for busy weeknights, this dump-and-go slow cooker recipe is a family favorite that delivers pure savory indulgence without the fuss. Simply serve with cooked pasta and fresh basil for a restaurant-quality meal at home.
Ingredients
2 lbs boneless, skinless chicken breasts
1 jar (24 oz) high-quality marinara sauce (no wine)
4 cups low-sodium chicken broth
1 cup heavy cream or half-and-half
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp Italian seasoning
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
8 oz small-shaped pasta, cooked separately
Fresh basil for garnish
Instructions
Place the raw chicken breasts, diced onion, and minced garlic into the slow cooker basin.
Pour the marinara sauce and chicken broth over the chicken.
Sprinkle in the dried oregano and Italian seasoning and stir gently to combine.
Cover and cook on High for 4 hours or Low for 7 hours until the chicken is tender.
Remove the chicken to a board, shred it into bite-sized pieces, and return it to the pot.
Stir in the heavy cream and Parmesan cheese.
Add the pre-cooked pasta into the pot just before serving.
Ladle into bowls and top with a generous handful of mozzarella and fresh basil.
Notes
Store the cooked pasta separately from the soup in the refrigerator to prevent the pasta from becoming mushy and soaking up all the broth. Reheat the soup and pasta together on the stovetop or microwave as needed.
- Prep Time: 15
- Cook Time: 240
- Category: Recipes
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 7g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg