Crockpot Chicken Parmesan Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
