Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Chicken Parmesan Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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.