Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups marinara sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 medium onion, chopped
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, and Italian seasoning.
- Add marinara sauce, chopped onion, and minced garlic over the chicken.
- Cook on low for 6 hours or until chicken is tender.
- Remove chicken, shred with forks, and return to the crockpot.
- Stir in heavy cream, mozzarella, and Parmesan cheeses.
- Cover and cook on low for an additional 30 minutes until cheese melts and the soup thickens.
- Garnish with fresh basil before serving.
Notes
- Use fresh basil for a vibrant flavor.
- You can substitute heavy cream with half-and-half for a lighter version.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow-cooker
- Cuisine: Italian-American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg