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

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.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
Remove the chicken from the crockpot, shred it using two forks, and return it to the soup.
If adding pasta, stir it in and cook for an additional 15-20 minutes until tender.
Stir in Parmesan cheese and mozzarella cheese until melted.
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.

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!