**2. Cook low and slow:**
Cover and cook on **low for 6–8 hours** or **high for 3–4 hours**, until the chicken is tender and easily shredded.
**3. Shred the chicken:**
Remove the chicken, shred it with two forks, then return it to the pot.
**4. Make it creamy & cheesy:**
Stir in heavy cream, Parmesan, and mozzarella. Add cooked pasta if using. Let everything melt together for another 15–20 minutes on warm or low setting.
**5. Serve hot:**
Ladle into bowls, top with fresh herbs, and serve with crusty bread or crunchy croutons.
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### Optional Add-Ins & Tips
* **Want more veggies?** Stir in spinach, kale, or zucchini during the last 30 minutes.
* **Gluten-free?** Skip the pasta or use your favorite GF noodles.
* **For extra richness:** Add a dollop of cream cheese or a splash of white wine while it cooks.
* **Make it spicy:** Add a pinch of red pepper flakes for a little kick.
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### Final Thoughts
**Crock Pot Creamy Chicken Parmesan Soup** is a cozy, comforting twist on a classic dish — all the hearty, cheesy goodness you crave, made easier than ever in the slow cooker. It’s the kind of soup that makes your whole house smell amazing and brings everyone to the table without fail.
Make it once, and you’ll want it in your dinner rotation all season long. Don’t forget the bread for dipping — you’re going to want every last drop!
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