Description
This Crockpot Chicken Parmesan Soup combines the comforting flavors of classic chicken parmesan in a warm, hearty soup made easy in your slow cooker. Tender chicken, crushed tomatoes, Italian herbs, and a blend of cheeses create a rich and satisfying meal that’s perfect for busy days or cozy evenings.
Ingredients
Scale
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
Finishing Touches
- 1/2 cup heavy cream or half-and-half (optional)
- Fresh basil or parsley, for garnish
Instructions
- Combine Ingredients: 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. Mix gently to combine.
- Cook the Soup: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the slow cooker, shred it finely using two forks, then return the shredded chicken to the soup, mixing well.
- Add Pasta: Stir in the uncooked pasta and cook the soup on high for an additional 15–20 minutes, or until the pasta is al dente (tender but still firm).
- Incorporate Cheeses and Cream: Add the grated Parmesan and shredded mozzarella into the soup, stirring until the cheeses have melted completely. Optionally, stir in the heavy cream or half-and-half for extra creaminess.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons as desired for a beautiful presentation and added texture.
Notes
- You can use either boneless skinless chicken breasts or thighs based on your preference.
- If you prefer a spicier soup, increase the amount of crushed red pepper flakes.
- The heavy cream is optional but adds a rich, creamy texture.
- Ensure the pasta is cooked al dente to avoid it becoming mushy if reheated.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: Crockpot chicken parmesan soup, slow cooker chicken soup, Italian chicken soup, cheesy chicken soup, easy crockpot recipes
