Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup combines the comforting flavors of classic chicken parmesan with the ease of slow cooking. Hearty and cheesy, it’s perfect for a cozy weeknight meal with minimal effort.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream or half-and-half (optional)
• Fresh basil or parsley, for garnish

Instructions

1. Step 1: Place chicken, onion, garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper into the slow cooker.
2. Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked.
3. Step 3: Remove the chicken and shred it with two forks, then return the shredded chicken to the soup.
4. Step 4: Stir in the uncooked pasta and cook on high for 15–20 minutes, or until the pasta is al dente.
5. Step 5: Add the grated Parmesan and shredded mozzarella cheese, stirring until melted. If using, stir in the heavy cream or half-and-half for a richer broth.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons if desired.

Tips & Variations

• Use shredded rotisserie chicken to skip the slow cooking step for a quicker version.
• Add fresh spinach or diced zucchini during the last 30 minutes for extra vegetables.
• Freeze the soup base without pasta or cheese for easy future meals; add those fresh when reheating.
• Skip the cream for a lighter broth or substitute with gluten-free pasta if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water if the soup thickens. For best texture, cook pasta fresh when reheating leftovers or store pasta separately before adding.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken breasts or thighs. Just increase the cooking time slightly to ensure the chicken cooks through completely.

What pasta works best in this soup?

Small shapes like ditalini or elbow macaroni are ideal because they cook evenly in the soup and provide a nice texture without overpowering the flavors.

Crockpot Chicken Parmesan Soup Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

This Crockpot Chicken Parmesan Soup is a comforting and hearty dish featuring tender chicken simmered in a flavorful tomato broth with Italian herbs, cheesy Parmesan and mozzarella, and al dente pasta. Perfect for an easy slow cooker meal that delivers classic Chicken Parmesan flavors in a cozy soup form.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste

Pasta & Cheese

• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream or half-and-half (optional)

Garnish

• Fresh basil or parsley, for garnish

Instructions

1. Prepare the Slow Cooker: Place chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and pepper into the slow cooker. Stir gently to combine the ingredients.
2. Cook the Soup Base: Cover and cook the mixture on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked through and tender.
3. Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker and mix well with the soup.
4. Add Pasta and Cook: Stir in the uncooked pasta and cook on high for an additional 15–20 minutes, or until the pasta is tender yet al dente.
5. Add Cheeses and Cream: Stir in the grated Parmesan and shredded mozzarella cheeses until melted and well combined. If using, add the heavy cream or half-and-half and stir to incorporate for a richer texture.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley and extra cheese or croutons if desired. Serve warm.

Notes

• Use rotisserie chicken instead of raw chicken for a quicker preparation.
• Add fresh spinach or diced zucchini to increase vegetable content and nutrients.
• Freeze the soup base without pasta or cheese for meal prep or future use.
• Omit the heavy cream for a lighter broth or substitute gluten-free pasta to accommodate dietary needs.

Keywords: Chicken Parmesan Soup, Crockpot Soup, Slow Cooker Soup, Italian Soup, Comfort Food