Crock Pot Creamy Chicken Parmesan Soup

Prepare the Crock Pot: Place the chicken breasts in the bottom of your crock pot.
Add Vegetables and Seasonings: Add the chicken broth, diced tomatoes (undrained), Italian seasoning, garlic powder, onion powder, salt, pepper, chopped onion, minced garlic, shredded carrots, and chopped celery to the crock pot. If you like a little heat, add a pinch of red pepper flakes.
Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
Shred Chicken: Remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken to the crock pot.
Add Cream Cheese and Parmesan: Add the softened cream cheese (cut into cubes) and grated Parmesan cheese to the crock pot. Stir until the cream cheese is completely melted and the soup is creamy. This may take a few minutes.
Stir in Heavy Cream: Stir in the heavy cream until well combined.
Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, Italian seasoning, or red pepper flakes, depending on your preference.
Serve: Ladle the soup into bowls and garnish with extra grated Parmesan cheese and fresh chopped basil, if desired. Serve with crusty bread or garlic bread for dipping.
Tips and Variations: