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!
PrintCrockpot Chicken Parmesan Soup
- 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
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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