Ingredients
• 4-6 boneless, skinless chicken breasts
• 1 carton (32 oz) creamy tomato basil soup
• 1 packet dry Italian dressing mix (or ranch seasoning)
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream or half-and-half (added at the end)
• Optional: Fresh basil leaves for garnish
Preparation
1. Arrange the Chicken: Place the chicken breasts in an even layer at the bottom of your slow cooker.
2. Season: Evenly sprinkle the dry Italian dressing mix over the chicken.
3. Pour the Soup: Pour the entire carton of creamy tomato basil soup over the seasoned chicken.
4. Add Cheese: Sprinkle the grated Parmesan cheese over the top.
5. Slow Cook: Cover and cook on Low for 6-7 hours or on High for 3-4 hours until the chicken is tender and fully cooked.
6. Final Touch: About 30 minutes before serving, stir in the heavy cream to make the sauce extra rich and velvety.
7. Serve: Serve the chicken whole or shredded over a bed of pasta or with a side of crusty bread to soak up the creamy tomato sauce.