- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chopped spinach
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: 1 teaspoon red pepper flakes for heat
- In a skillet over medium heat, warm the olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Place the chicken breasts in the bottom of your crock pot. Add the sautéed onions and garlic on top.
- Pour in the chicken broth and add the diced tomatoes, basil, oregano, salt, and pepper. If you like a bit of heat, sprinkle in the red pepper flakes.
- Set your crock pot to low heat and cook for 6-7 hours, or until the chicken is tender and cooked through.
- About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return them to the pot.
- Stir in the heavy cream, Parmesan cheese, and chopped spinach. Let the soup continue to cook on low for another 30 minutes.
- Taste and adjust seasonings as needed before serving.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International