Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup combines all the cozy flavors of classic chicken Parmesan in a warm, comforting bowl. It’s an easy-to-make slow cooker recipe that’s perfect for busy days and satisfying dinners.

Ingredients

• 1 ½ pounds boneless skinless chicken breasts
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can tomato sauce
• 4 cups chicken broth
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup small pasta (like ditalini, fusilli, elbows, or rotini)
• ½ cup heavy cream or half-and-half
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)
• Optional: garlic croutons or toasted bread for serving

Instructions

1. Step 1: Place the chicken breasts in the bottom of your slow cooker. Add crushed tomatoes, tomato sauce, chicken broth, minced garlic, diced onion, Italian seasoning, dried basil, dried oregano, salt, and pepper. Gently stir to combine.
2. Step 2: Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
3. Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
4. Step 4: Stir in the uncooked pasta, cover, and cook on high for 20 to 25 minutes, until the pasta is tender.
5. Step 5: Add the heavy cream, shredded mozzarella, and grated Parmesan. Stir until the cheese melts and the soup becomes creamy. Taste and adjust seasoning if needed.
6. Step 6: Ladle the soup into bowls and garnish with chopped fresh parsley and extra Parmesan. Serve with garlic croutons or toasted bread if desired.

Tips & Variations

• For a lighter option, use half-and-half instead of heavy cream or omit it altogether for a tomato-based soup.
• Try adding chopped spinach or kale in the last 10 minutes of cooking for extra greens.
• Use gluten-free pasta if you need a gluten-free version.
• Make sure to shred the chicken finely so it blends well with the soup texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the cheese from sticking or separating. You may want to add a splash of broth or cream when reheating to keep the soup creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this soup?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1 to 2 hours on low or 30 to 45 minutes on high to ensure the chicken is fully cooked and tender.

What type of pasta works best for this soup?

Small pasta shapes like ditalini, fusilli, elbow macaroni, or rotini are best because they cook evenly in the soup and hold the sauce well without overpowering the other ingredients.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.8 from 139 reviews

A comforting and hearty Crockpot Chicken Parmesan Soup featuring tender chicken, rich tomato broth, creamy cheeses, and pasta, perfect for an easy and flavorful slow cooker meal.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3-4 hours (high) plus 20-25 minutes for pasta
• Total Time: Approximately 6 hours 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American
• Diet: Halal

Ingredients

Scale 1x2x3x

Soup Base

• 1 ½ pounds boneless skinless chicken breasts
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can tomato sauce
• 4 cups chicken broth
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Pasta and Dairy

• 1 cup small pasta (ditalini, fusilli, elbows, or rotini)
• ½ cup heavy cream or half-and-half
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Garnish and Serving

• 2 tablespoons chopped fresh parsley
• Optional: garlic croutons or toasted bread for serving

Instructions

1. Prepare the base: Place the boneless skinless chicken breasts at the bottom of your slow cooker. Add the crushed tomatoes, tomato sauce, chicken broth, minced garlic, diced onion, Italian seasoning, dried basil, dried oregano, salt, and pepper. Gently stir everything to combine evenly.
2. Cook the chicken: Cover the slow cooker and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
3. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir into the soup.
4. Cook the pasta: Stir in the uncooked small pasta, cover the slow cooker, and cook on high for 20 to 25 minutes until the pasta is tender but not mushy.
5. Add cream and cheese: Pour in the heavy cream or half-and-half, then add the shredded mozzarella and grated Parmesan. Stir thoroughly until the cheese melts and combines with the soup, creating a creamy, rich texture. Taste and adjust seasoning if necessary.
6. Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley. Add a sprinkle of extra Parmesan cheese or serve with crunchy garlic croutons or toasted bread if desired.

Notes

• Use any small pasta shape that cooks quickly and holds soup well, like ditalini or rotini.
• For a lighter option, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
• Cooking times may vary slightly depending on your slow cooker brand and settings.
• Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months. Reheat gently to avoid splitting the cream.
• For a lower sodium option, use low-sodium chicken broth and reduce added salt.

Keywords: chicken parmesan soup, crockpot soup, slow cooker chicken soup, creamy chicken soup, Italian soup, comforting soup recipe