Introduction

This Comforting Crockpot Chicken Parmesan Soup combines the classic flavors of chicken parmesan with the ease of slow cooking. It’s creamy, cheesy, and perfect for cozy nights when you want a hearty meal without much fuss.

A white bowl filled with rotini pasta and chunks of chicken in a creamy orange sauce, topped with a generous layer of shredded white cheese and small bits of green herbs. The creamy sauce covers the pasta and chicken evenly, creating a smooth texture. In the background, there is a white marbled surface with a white bowl holding sliced bread and a parsley sprig. The bowl has a gold rim with a clean, simple design. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Boneless Chicken Breasts (or rotisserie chicken for quicker prep)
4 cloves Minced Garlic (fresh is best, but jarred works too)
28 oz Crushed Tomatoes (canned)
15 oz Tomato Sauce (canned)
1 teaspoon Salt (adjust according to taste)
1 teaspoon Ground Black Pepper (freshly ground)
2 tablespoons Italian Seasoning (make your own blend for a personal touch)
4 cups Chicken Broth (or vegetable broth for vegetarian option)
1 cup Parmesan Cheese (freshly shaved)
1 cup Heavy Whipping Cream (or half-and-half as a lighter alternative)
8 oz Rotini Pasta (uncooked, any preferred shape can be swapped in)
½ cup Breadcrumbs (gluten-free breadcrumbs for gluten sensitivities)
1 tablespoon Butter (used to sauté breadcrumbs for extra flavor)
1½ cups Shredded Mozzarella (feel free to experiment with other melting cheeses)

Instructions

Step 1: In your crock pot, toss together the boneless chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, ground black pepper, Italian seasoning, and chicken broth. Mix it well to ensure even flavor distribution.
Step 2: Cover the crock pot and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
Step 3: Once cooked, carefully shred the chicken using forks right in the pot. Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta.
Step 4: Cover again and cook on high for an additional 15 minutes or low for 30 minutes, until the pasta is tender.
Step 5: In a separate saucepan, melt the butter and sauté the breadcrumbs over medium heat until golden brown.
Step 6: Ladle the soup into bowls, topping each serving with shredded mozzarella cheese and sautéed breadcrumbs.

Tips & Variations

Use rotisserie chicken to cut down the cooking time and add extra flavor.
Swap heavy cream for half-and-half for a lighter version without sacrificing creaminess.
Try gluten-free pasta and breadcrumbs for a gluten-sensitive option.
Experiment with different cheeses like provolone or fontina for a new twist.
Make your own Italian seasoning blend with dried basil, oregano, thyme, and rosemary for fresher flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Pasta may absorb liquid overnight; if needed, add a splash of broth or water when reheating to loosen the consistency.

How to Serve

A white bowl filled with creamy orange soup, containing spiral pasta and small chunks of chicken evenly mixed throughout. The soup is topped with a layer of melted white cheese and a small mound of grated cheese in the center, garnished with a few green parsley leaves. The bowl is placed on a white marbled surface with a gold spoon nearby and slices of bread in the background, creating a cozy and warm setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup with rotisserie chicken instead of raw chicken breasts?

Yes, using rotisserie chicken saves cooking time. Add the shredded chicken toward the end of cooking, then proceed with the Parmesan, cream, and pasta additions.

What can I substitute for heavy cream if I want a lighter soup?

Half-and-half works well as a lighter alternative and still provides creaminess. For an even lighter version, you can use milk, but the soup will be less rich.