Slow Cooker Chickenand Mushroom Soup

Heat the olive oil in a skillet over medium heat.

Season the chicken breasts with black pepper, garlic powder, and onion powder, then sear them in the skillet until lightly browned on each side, being careful not to cook them through.

Transfer the seared chicken breasts to the slow cooker.

Add the sliced onion to the same skillet and sauté for 4–5 minutes until softened; then place the onions on top of the chicken in the slow cooker.

Add the crushed garlic cloves directly to the slow cooker.

Add the sliced mushrooms, season with additional black pepper and garlic powder, and stir gently to combine.

Pour 1.5 cups of chicken broth over all ingredients in the slow cooker.

Set the slow cooker to the low setting and cook for 4 hours.

After 4 hours, remove the chicken pieces, shred them or leave in larger chunks as desired, and return them to the slow cooker.

Add the cream cheese (6–8 oz) to the hot soup, allowing it to melt, then whisk until fully incorporated.

Stir in 0.5 cup of Parmesan cheese until the cheese is completely melted and the soup is smooth.

Taste the soup and adjust seasoning with additional pepper, garlic powder, or onion powder if needed, then serve hot.