Crockpot Chicken Parmesan Soup

This Crockpot Chicken Parmesan Soup is a comforting and flavorful twist on the classic Italian dish. With tender shredded chicken, rich tomato broth, and cheesy goodness, this soup delivers all the beloved flavors of Chicken Parmesan in a warm, hearty bowl. Best of all, it’s easy to make with minimal effort, thanks to the slow cooker.

Why You’ll Love This Recipe

  • Easy to Make – Just toss everything in the crockpot and let it do the work.
  • Classic Flavors – Enjoy the taste of Chicken Parmesan in a cozy, spoonable form.
  • Perfect for Meal Prep – Make a big batch and enjoy leftovers throughout the week.
  • Family-Friendly – Loved by kids and adults alike.
  • Versatile – Serve with pasta, bread, or enjoy it as is.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts
  • Chicken broth
  • Crushed tomatoes
  • Tomato sauce
  • Tomato paste
  • Garlic
  • Onion
  • Italian seasoning
  • Basil
  • Red pepper flakes (optional)
  • Salt and pepper
  • Parmesan cheese
  • Mozzarella cheese
  • Pasta (optional, such as small shells or ditalini)
  • Fresh parsley for garnish

Directions

  1. Add chicken breasts, chicken broth, crushed tomatoes, tomato sauce, tomato paste, garlic, onion, Italian seasoning, basil, red pepper flakes, salt, and pepper to the crockpot.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
  3. Remove the chicken from the crockpot, shred it using two forks, and return it to the soup.
  4. If adding pasta, stir it in and cook for an additional 15-20 minutes until tender.
  5. Stir in Parmesan cheese and mozzarella cheese until melted.
  6. Serve hot, garnished with fresh parsley and additional cheese if desired.

Servings and Timing

  • Servings: 6-8
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low or 3-4 hours on high
  • Total Time: Varies based on cooking setting

Variations

  • Low-Carb Version – Skip the pasta or use zucchini noodles.
  • Spicy Kick – Add extra red pepper flakes or a dash of hot sauce.
  • Creamier Texture – Stir in a splash of heavy cream before serving.
  • Extra Veggies – Add spinach, bell peppers, or mushrooms for more nutrients.
  • Gluten-Free – Use gluten-free pasta or omit it altogether.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium heat or in the microwave in 30-second intervals until heated through. Add extra broth if needed to thin out the soup.
Crockpot Chicken Parmesan Soup

FAQs

How do I prevent the pasta from getting mushy?

Cook the pasta separately and add it to individual bowls before serving to avoid overcooking.

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will add extra flavor and tenderness.

Can I make this soup dairy-free?

Yes, simply omit the cheese or use a dairy-free alternative.

What’s the best way to shred the chicken?

Use two forks or a hand mixer for quick and easy shredding.

Can I use fresh tomatoes instead of canned?

Yes, but you may need to blend them for a smoother texture.

How do I make this soup thicker?

Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and let it simmer.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 10 minutes, then do a quick release.

What toppings go well with this soup?

Extra cheese, croutons, fresh basil, or a drizzle of olive oil are great options.

Can I double the recipe?

Absolutely! Just make sure your crockpot is large enough.

Is this soup freezer-friendly?

Yes, but for best texture, freeze it without the pasta and add fresh pasta when reheating.

Conclusion

Crockpot Chicken Parmesan Soup is the perfect way to enjoy the flavors of a classic Italian dish in a warm, comforting bowl. Whether you’re making it for a weeknight dinner or meal prepping for the week, this soup is sure to become a family favorite. Serve it with a side of crusty bread or over pasta for a satisfying meal!

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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours (slow cooker)
  • Total Time: 7 hours
  • Yield: 6 servings 1x
  • Category: Soup, Dinner
  • Method: Slow Cooker
  • Cuisine: Italian-American
  • Diet: Gluten Free

Description

This Crockpot Chicken Parmesan Soup is a cozy, flavorful twist on the classic Italian dish! Juicy shredded chicken, rich tomato broth, and hearty pasta come together in a slow cooker for an easy, comforting meal. Topped with melty Parmesan and mozzarella, it’s the perfect weeknight dinner.


Ingredients

Units Scale

For the Soup:

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 cup uncooked small pasta (like rotini, penne, or ditalini)
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

For Serving:

  • Fresh basil, chopped
  • Extra Parmesan cheese
  • Garlic bread or crusty bread

Instructions

  • Prep the Chicken: Place the chicken breasts in the slow cooker.
  • Build the Base: Add diced onion, minced garlic, crushed tomatoes, tomato sauce, chicken broth, basil, oregano, thyme, red pepper flakes, salt, pepper, and sugar. Stir to combine.
  • Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easy to shred.
  • Shred the Chicken: Remove the chicken breasts, shred them with two forks, and return them to the slow cooker.
  • Cook the Pasta: Add the uncooked pasta, stir, and cover. Cook for 15-20 minutes on high or until pasta is tender.
  • Cheese It Up: Stir in grated Parmesan cheese and mix well.
  • Serve: Ladle into bowls, top with shredded mozzarella, fresh basil, and extra Parmesan. Serve with garlic bread and enjoy!

Notes

  • Make it Creamy: Stir in ½ cup of heavy cream or a splash of milk at the end for a creamier soup.
  • Low-Carb Option: Swap pasta for zucchini noodles or cauliflower rice.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
  • Freezing: Freeze without the pasta for up to 3 months. Add fresh pasta when reheating.

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