Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Place chicken breasts in the crock pot and pour in chicken broth, diced tomatoes, onion, garlic, Italian seasoning, and red pepper flakes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crock pot.
- Stir in heavy cream and cheeses, cook uncovered for an additional 15 minutes until heated through and creamy.
- Garnish with fresh basil or parsley and serve hot with crusty bread.
Notes
- You can substitute cooked rotisserie chicken for quicker preparation.
- Adjust red pepper flakes for spice preference.
- This soup refrigerates well for leftovers and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American/Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg