Description
A rich and flavorful Crockpot Chicken and Rice Soup featuring tender chicken breasts, sun-dried tomatoes, and a creamy parmesan-infused broth — perfect for cozy, effortless meals.
Ingredients
- 4–6 boneless, skinless chicken breasts
- 1 packet Italian seasoning mix
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup sun-dried tomatoes, chopped
- 3/4 cup grated parmesan cheese
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
1. Season chicken breasts with salt, pepper, and paprika, then place them in the bottom of your crockpot in a single layer for even cooking.
2. In a bowl, whisk together heavy cream, chicken broth, Italian seasoning, minced garlic, and red pepper flakes until well combined and smooth.
3. Pour the cream mixture over the chicken, then sprinkle chopped sun-dried tomatoes evenly over the top for maximum flavor distribution.
4. Cover and cook on low for 3-4 hours until chicken is tender and reaches an internal temperature of 165°F when checked with a meat thermometer.
5. About 30 minutes before serving, stir in parmesan cheese and let it melt into the sauce, creating a rich and creamy coating.
6. Garnish with fresh basil before serving over rice, pasta, or mashed potatoes to soak up all that incredible sauce!
Notes
This dish is perfect over cooked white rice or buttered noodles. For a thinner soup-like texture, add 1 extra cup of chicken broth. Leftovers reheat well and make a delicious next-day lunch.
- Prep Time: 10 minutes
- Cook Time: 3 hours 50 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 740mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg