Description
This creamy chicken tomato basil soup is the perfect slow cooker recipe for comfort food lovers. Rich, velvety tomato broth, shredded chicken, and fresh basil come together in one easy dish that’s great for meal prep, dinner parties, or chilly nights at home.
Ingredients
3 tablespoons olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
Salt and black pepper, to taste
1 (14.5-ounce) can diced tomatoes
1 (14–15-ounce) can crushed tomatoes
2 cups chicken broth
1 pound boneless, skinless chicken breasts
1/4 cup heavy cream
8–10 fresh basil leaves, thinly sliced or torn
Instructions
1. Set your slow cooker to high heat.
2. Add the olive oil to the slow cooker insert. Stir in the chopped onion and garlic, and cook for about 2 minutes until slightly softened and fragrant.
3. Sprinkle in the red pepper flakes, dried oregano, salt, and black pepper. Stir well to coat the onions evenly.
4. Add the diced tomatoes and crushed tomatoes, mixing until well combined.
5. Pour in the chicken broth and gently nestle the chicken breasts into the tomato mixture.
6. Cover and cook on high for 4 hours, until the chicken is tender and fully cooked.
7. Carefully remove the chicken breasts and shred them into bite-sized pieces using two forks.
8. Return the shredded chicken to the slow cooker and stir in the heavy cream.
9. Add the fresh basil, mix well, and let the soup warm through for a few minutes.
10. Taste and adjust seasoning if needed. Serve hot.
Notes
For extra richness, add a handful of shredded parmesan or a dollop of pesto before serving. You can freeze leftovers for up to 3 months. If reheating, warm slowly over low heat to preserve the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: American