Step 1

Place chicken breasts, chicken broth, diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper into the Crock Pot.

Step 2

Cook on low for 6-7 hours or on high for 3-4 hours.

Step 3

Shred cooked chicken with two forks and return it to the slow cooker.

Step 4

Stir in heavy cream, Parmesan cheese, and mozzarella cheese. Cook on low for another 20-30 minutes until the soup is creamy and cheese is melted.

Step 5

Optionally, stir in cooked pasta before serving.

Step 6

Garnish with fresh parsley and extra Parmesan, if desired.