Crock Pot Creamy Chicken Parmesan (Print-Friendly Version)
Tender chicken and parmesan simmered with creamy tomato broth for true comfort in every spoonful.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 to 3 boneless, skinless chicken breasts or thighs
02 -
4 cups low-sodium chicken broth
03 -
1 small yellow onion, finely chopped
04 -
3 to 4 garlic cloves, minced
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon crushed red pepper flakes, optional
07 -
1 can (14.5 ounces) crushed tomatoes
08 -
1 cup heavy cream
09 -
1 cup Parmesan cheese, freshly grated
10 -
2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional for thickening
11 -
Salt and pepper, to taste
# How to Make It:
01 -
Place raw chicken breasts or thighs in the bottom of the crock pot.
02 -
Add the chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes if using, and crushed tomatoes to the crock pot.
03 -
Pour the low-sodium chicken broth over the ingredients in the crock pot.
04 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
05 -
Remove the chicken pieces, shred with two forks, then return the shredded chicken to the crock pot.
06 -
Stir in the heavy cream and freshly grated Parmesan cheese until fully blended.
07 -
If a thicker consistency is desired, combine the cornstarch with cold water to create a slurry, then stir it into the soup and cook an additional 10 to 15 minutes until thickened.
08 -
Taste and adjust with salt and pepper as needed. Serve warm, garnished with extra Parmesan if desired.
# Extra Suggestions:
01 -
For added flavor, use a parmesan rind during the slow-cooking process and remove before serving.