Ingredients:

  • 900g (2 lbs) boneless, skinless chicken thighs
  • 800ml (28 oz) crushed fire-roasted tomatoes
  • 1L (4 cups) low-sodium chicken broth
  • 30g (2 tbsp) tomato paste
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 15g (1 tbsp) Italian seasoning
  • 240ml (1 cup) heavy cream
  • 100g (1 cup) freshly grated Parmesan cheese
  • 1 Parmesan rind
  • 150g (1 cup) shredded mozzarella cheese
  • Fresh basil or parsley for garnish

Instructions:

  1. Place chicken thighs at the bottom of a 6-quart slow cooker. Add diced onions, minced garlic, tomato paste, and Italian seasoning.
  2. Pour crushed tomatoes and chicken broth over the ingredients. Submerge the Parmesan rind into the center of the liquid.
  3. Cover and cook on Low for 6–7 hours (or High for 3–4 hours) until the chicken is tender.
  4. Remove the chicken thighs and the Parmesan rind. Shred the chicken using two forks and return it to the pot.
  5. Temper the heavy cream by whisking 1/2 cup of the hot broth into the cream in a separate bowl, then pour the mixture into the slow cooker.
  6. Stir in the grated Parmesan and shredded mozzarella until melted and the soup is velvety. Garnish with fresh herbs before serving.