Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 6 cups chicken broth (low sodium)
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) package cream cheese, cubed
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- 1/2 cup heavy cream
Instructions
- Step 1: Place the raw chicken breasts, chicken broth, crushed tomatoes, minced garlic, and Italian seasoning into the bowl of a 6-quart slow cooker.
- Step 2: Cover the slow cooker and cook the ingredients on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and easily shredded.
- Step 3: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks; set the shredded chicken aside temporarily.
- Step 4: Add the cubed cream cheese and heavy cream to the soup base in the slow cooker. Stir continuously until the cream cheese is fully melted and the soup mixture is smooth and creamy. Stir in the 1/2 cup of grated Parmesan cheese.
- Step 5: Return the shredded chicken to the slow cooker and stir to combine thoroughly. Taste the soup and season with salt and pepper as needed before ladling into bowls and garnishing with extra Parmesan.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days; if freezing, hold off on adding the heavy cream and half the Parmesan until you reheat it for the best texture.
- For reheating, use medium-low heat on the stovetop, stirring frequently until warmed through, or microwave in short bursts to prevent the creamy base from separating or boiling over.
- Serve this hearty soup piping hot with a side of crusty Italian bread or savory garlic breadsticks perfect for dipping into the creamy tomato base.
- A helpful trick for Step 4: make sure the cream cheese is fully softened (room temperature) before cubing and adding it to the hot soup base; this guarantees a perfectly smooth, clump-free finish when melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American