4 boneless chicken breasts
1 cup diced onions
2 cups diced tomatoes
4 cups chicken broth
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Trim any excess fat from the chicken breasts and dice them into small cubes.
Place the chopped chicken, onions, diced tomatoes (with juices), chicken broth, garlic powder, Italian seasoning, and a sprinkle of salt and pepper into your crockpot.
Stir all the ingredients together until well combined.
Cover the crockpot with the lid and cook on low for 6-8 hours or high for 4-5 hours.
About 30 minutes before serving, stir in the heavy cream and both cheeses. Add a cornstarch slurry if desired.
Once the cheese has melted and the soup has thickened, ladle the soup into bowls and garnish with additional cheese.