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Crockpot Chicken Parmesan Soup

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Description

This Crockpot Chicken Parmesan Soup is a simple, one-pot meal packed with tender shredded chicken, tomatoes, Italian herbs, and pasta, all simmered to perfection in a slow cooker. Topped with melty mozzarella and Parmesan, it’s the ultimate comfort food—without the hassle of breading and frying!


Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 1 cup uncooked small pasta (such as rotini, ditalini, or elbow)
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup heavy cream (optional, for a creamy version)
  • Fresh basil or parsley (for garnish)
  • Croutons or garlic bread (for serving)

Instructions

  • Add Ingredients to Slow Cooker
    • Place chicken breasts, crushed tomatoes, diced tomatoes, chicken broth, onion, garlic, Italian seasoning, basil, salt, black pepper, and red pepper flakes into the crockpot.
  • Cook
    • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender.
  • Shred Chicken
    • Remove the chicken, shred it with two forks, then return it to the crockpot.
  • Add Pasta & Cheese
    • Stir in uncooked pasta and Parmesan cheese. Cover and cook for 15-20 minutes until the pasta is tender.
  • Finish & Serve
    • Stir in heavy cream (if using) for a richer texture.
    • Ladle soup into bowls and top with mozzarella cheese and fresh basil.
    • Serve warm with croutons or garlic bread for dipping!

Notes

Make it Low-Carb: Swap pasta for cauliflower rice or zucchini noodles (stir in at the end).

Use Pre-Cooked Chicken: If using rotisserie chicken, add it in the last 20 minutes of cooking.

Creamy Version: Stir in ½ cup heavy cream or cream cheese for extra richness.

Storage: Store leftovers in the fridge for 3-4 days. The pasta may absorb liquid, so add extra broth when reheating.