Crockpot Chicken Parmesan Soup: The Cozy, Cheesy Comfort You Crave Recipe
This Crockpot Chicken Parmesan Soup combines tender slow-cooked chicken, savory tomato broth, and cheesy goodness for a comforting, hearty meal that’s easy to prepare. Featuring Italian herbs, melted mozzarella, and Parmesan cheese, this cozy soup delivers all the flavors of classic chicken Parmesan in a warm, spoonable form.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high plus 20 minutes for pasta and cheese
- Total Time: 6 hours 30 minutes to 7 hours 30 minutes (low) or 3 hours 30 minutes to 4 hours 20 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Soup Base
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
Pasta and Cheese
- 1 cup uncooked small pasta (like ditalini or elbow macaroni)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream or half-and-half (optional, for extra creaminess)
Garnish
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Slow Cooker: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and pepper into the slow cooker.
- Slow Cook the Soup: Cover and cook the soup on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker to combine with the soup.
- Cook the Pasta: Stir in the uncooked small pasta, then cook on high for an additional 15 to 20 minutes, or until the pasta reaches al dente texture.
- Add Cheese and Cream: Stir in the grated Parmesan and shredded mozzarella cheeses until melted and incorporated. If using, add the heavy cream or half-and-half at this stage for a rich, silky finish.
- Serve and Garnish: Ladle the soup into bowls and top with extra Parmesan or mozzarella cheese and fresh basil or parsley. Optionally, add garlic croutons for a true chicken Parmesan experience.
Notes
- If short on time, use shredded rotisserie chicken and add it halfway through the slow cooking time instead of raw chicken.
- For a gluten-free option, substitute gluten-free pasta.
- Add extra vegetables like spinach or zucchini for more nutrition.
- Use less pasta or omit the cream for a thinner, lighter broth.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or microwave with a splash of broth or water to loosen the pasta.
- Do not freeze the soup with pasta and cheese; freeze the base soup without pasta and cheese instead, then add them after reheating.
Keywords: Chicken Parmesan, Crockpot soup, Slow cooker soup, Comfort food, Cheesy soup, Easy dinner
