Ingredients
Scale
- 2 lbs cooked shredded chicken
- 4 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Add cooked shredded chicken, crushed tomatoes, garlic, Italian seasoning, salt, and pepper to the crock pot. Pour in chicken broth.
- Cover and cook on low for 4 hours.
- Stir in heavy cream and Parmesan cheese, cook for an additional 30 minutes until heated through.
- Just before serving, sprinkle shredded mozzarella cheese over the soup and let melt.
- Garnish with fresh basil and serve hot with crusty bread.
Notes
- You can use rotisserie chicken for quick prep.
- Adjust the amount of cheese for more or less cheesiness.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Method: Slow cooker
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 125mg