Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup shredded cooked chicken (optional for extra protein)
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, and Italian seasoning.
- Add marinara sauce, chicken broth, and minced garlic.
- Cover and cook on low for 6 hours until chicken is tender.
- Remove chicken, shred it, and return to the soup.
- Add mozzarella and Parmesan cheeses, stirring until melted and creamy.
- Serve hot, garnished with fresh basil and extra cheese if desired.
Notes
- You can substitute cooked shredded chicken for raw chicken to save time.
- Adjust cheese amounts to preference for creaminess.
- Best served with crusty bread or garlic bread on the side.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 8g
- Sodium: 1020mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg