Prepare the Chicken: Heat olive oil in a pan over medium heat. Add diced onion and garlic, cooking until soft (about 2-3 minutes)
Transfer to Crock Pot: Add the sautéed onion and garlic, along with the chicken breasts, chicken broth, diced tomatoes, dried basil, oregano, salt, and pepper to your slow cooker.
Cook: Cover and cook on low for 4-6 hours, until the chicken is tender.
Shred the Chicken: After cooking, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
Add Cream and Cheese: Stir in the heavy cream, grated Parmesan, and shredded mozzarella cheese. Let it simmer for an additional 10-15 minutes, until the soup is creamy and the cheese is melted.
Serve: Ladle the soup into bowls, garnish with fresh basil and extra Parmesan cheese, and serve with crusty bread.
