1. Prepare the Ingredients
In the Crock Pot, combine the chicken breasts, chicken broth, diced tomatoes, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Stir gently to ensure the spices and seasoning are evenly distributed.
2. Slow Cook the Base
Cover the Crock Pot and cook on:
Low for 6-7 hours, or
High for 3-4 hours.
The chicken should be tender and fully cooked by the end of this cooking time.
3. Shred the Chicken
Remove the chicken breasts from the Crock Pot and shred them using two forks.
Return the shredded chicken to the slow cooker, stirring it into the broth.
4. Add the Creamy Ingredients
Stir in the heavy cream, grated Parmesan cheese, and shredded mozzarella cheese. Mix well until the cheese is melted and the soup takes on a creamy consistency.
Cover and cook on low for another 20-30 minutes.
5. (Optional) Add Pasta
If you’re adding pasta, stir in 1/2 cup of cooked pasta just before serving. This adds extra heartiness to the soup.
6. Serve and Garnish
Ladle the soup into bowls.
Garnish with fresh parsley and extra Parmesan cheese for a touch of elegance and flavor.
Serve hot alongside crusty bread or a fresh green salad.
Tips for the Best Soup
Use Fresh Parmesan: Freshly grated Parmesan melts better and provides a richer flavor compared to pre-grated options.
Customizable Pasta: While optional, pasta adds a comforting texture to the soup. Choose small pasta shapes like ditalini, elbow macaroni, or mini shells.
Want Extra Veggies? Add spinach or kale during the last 10 minutes of cooking for a healthy boost.
For a Spicy Kick: Sprinkle in a pinch of red pepper flakes or a dash of hot sauce.
Nutritional Information (Per Serving):
Calories: ~320 kcal
Protein: 28g
Carbohydrates: 8g (depending on pasta)
Fat: 20g
Fiber: 2g
Why You’ll Love This Recipe
Easy to Make: Toss the ingredients into the Crock Pot, and let it do the work.
Versatile: Add pasta, extra veggies, or even swap chicken for turkey.
Perfect Comfort Food: Creamy, cheesy, and full of Italian-inspired flavors.
