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.