Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup is a comforting and creamy dish that combines classic Italian flavors in an easy slow-cooker meal. Perfect for busy days, it’s hearty, cheesy, and packed with tender chicken and pasta.

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 the crushed tomatoes, tomato sauce, chicken broth, minced garlic, diced onion, and all the seasonings. Gently stir to combine.
2. Step 2: Cover and cook on low for 6 hours or on high for 3–4 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 again, and cook on high for 20–25 minutes until the pasta is tender.
5. Step 5: Add the heavy cream, mozzarella, and Parmesan cheeses. Stir well until everything melts together into a creamy, rich soup. Taste and adjust seasoning if needed.
6. Step 6: Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan. Serve with garlic croutons or toasted bread if desired.

Tips & Variations

• For a lighter version, substitute the heavy cream with half-and-half or whole milk.
• Feel free to use leftover cooked chicken if you’re short on time—add it during the last step before adding pasta.
• Use gluten-free pasta to make this recipe gluten-free.
• Add a pinch of red pepper flakes for a little heat.
• Fresh basil can be used in place of dried herbs for a brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the cream. You can also freeze the soup without pasta for up to 3 months; add cooked pasta when reheating.

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 1–2 hours on low or until the chicken is fully cooked and tender.

What type of pasta works best in this recipe?

Small shapes like ditalini, fusilli, elbows, or rotini work best as they cook evenly and fit well in the soup. Avoid large pasta that may become mushy.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.8 from 139 reviews

This comforting Crockpot Chicken Parmesan Soup combines tender shredded chicken with rich tomato broth, Italian seasonings, pasta, and creamy cheeses for a cozy, easy-to-make meal. Perfect for busy days, this slow-cooked soup is hearty, flavorful, and topped with fresh parsley and optional garlic croutons for extra texture.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 6 hours low or 3.5 hours high plus 25 minutes for pasta
• Total Time: 6 hours 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

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 Cheese

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

Garnish

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

Instructions

1. Combine Ingredients in Slow Cooker: Place the chicken breasts into 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. Stir gently to combine all ingredients evenly.
2. Cook Chicken: Cover the slow cooker and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred.
3. Shred Chicken: Remove the chicken from the slow cooker carefully, shred it using two forks, then return the shredded chicken back into the soup in the slow cooker and stir gently.
4. Cook Pasta: Stir in the uncooked small pasta of your choice. Cover the slow cooker again and cook on high for 20 to 25 minutes, or 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 cheeses. Stir until the cheeses have melted completely and the soup becomes rich and creamy. Taste the soup and adjust salt or pepper if needed.
6. Serve and Garnish: Ladle the soup into bowls, garnish with chopped fresh parsley and an additional sprinkle of Parmesan cheese. Serve with optional garlic croutons or toasted bread on the side for extra crunch and flavor.

Notes

• If you prefer a thicker soup, reduce the chicken broth by about ½ cup.
• You can substitute shredded rotisserie chicken for the raw chicken breasts to save time.
• For a lighter version, use half-and-half instead of heavy cream.
• Gluten-free pasta can be used to make this recipe gluten free.
• Be careful not to overcook the pasta to avoid it becoming mushy in the slow cooker.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: chicken parmesan soup, crockpot chicken soup, slow cooker recipes, creamy chicken soup, Italian chicken soup