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This creamy crockpot chicken soup brings together tender shredded chicken, sun dried tomatoes, and aromatic herbs in a rich Parmesan and cream base. Inspired by the beloved Marry Me Chicken dish, it transforms familiar flavors into a cozy bowl that feels both comforting and indulgent. It is the kind of slow cooked meal that warms you from the inside out.
I first made this on a rainy weekend when I wanted something soothing but effortless. The crockpot did all the work while the house filled with the scent of garlic and basil.
Ingredients
- Boneless skinless chicken breasts: bring lean protein and shred beautifully after slow cooking
- Chicken broth: creates a savory base so choose a low sodium variety for better control over seasoning
- Heavy cream: delivers a silky texture and indulgent richness
- Sun dried tomatoes: offer tangy sweetness and a concentrated tomato flavor
- Dried basil: adds gentle herbal notes and pairs well with the tomato and cream
- Garlic powder: gives consistent depth without overpowering
- Red pepper flakes: bring a subtle warmth so adjust to taste
- Grated Parmesan cheese: melts into the broth for a nutty finish
- Fresh basil: brightens the finished dish with fresh herbal fragrance
Step-by-Step Instructions
- Combine the base ingredients:
- Place the chicken breasts chicken broth sun dried tomatoes dried basil garlic powder red pepper flakes salt and pepper into the crockpot making sure the chicken is submerged for even cooking
- Slow cook until tender:
- Cook on low heat for six to seven hours or on high heat for three to four hours until the chicken is fully cooked and easily pulls apart
- Shred and enrich the broth:
- Remove the chicken from the crockpot shred it with two forks then return it to the pot Stir in the heavy cream and grated Parmesan cheese until fully incorporated
- Finish and serve:
- Cook on high for another ten to fifteen minutes to allow flavors to meld Serve hot with fresh basil sprinkled on top
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The sun dried tomatoes are my favorite part They give the broth a lovely tang and a hint of sweetness that balances the creamy richness My family always asks for extra tomatoes when I make it
Storage Tips
Refrigerate leftovers in an airtight container for up to three days Reheat gently on the stove over low heat If freezing do so before adding cream and Parmesan then stir them in after reheating
Ingredient Substitutions
Swap chicken breasts for thighs for a juicier texture Use coconut milk instead of heavy cream for a dairy free version Replace Parmesan with Pecorino for a sharper taste
Serving Suggestions
Pair with crusty bread or garlic knots for a complete meal A simple green salad makes a fresh contrast to the creamy soup Serve in smaller portions as a starter for a winter dinner party
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Cultural Context
The viral Marry Me Chicken concept started as a skillet dish with cream Parmesan and sun dried tomatoes Slow cooking it into a soup format captures the same flavors with less hands on time and a cozier presentation
Frequently Asked Questions About Recipes
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness to the soup. Simply adjust cooking time if needed.
- → Can I make this without a crockpot?
Yes, you can simmer the ingredients in a large pot on the stove over low heat until the chicken is tender.
- → What can I use instead of heavy cream?
Half-and-half or coconut milk can be used for a lighter or dairy-free alternative, though flavor will vary.
- → How do I store leftovers?
Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- → Can I freeze this soup?
Yes, freeze without the cream and Parmesan for best texture. Add them after reheating before serving.