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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup: Creamy Comfort in Every Spoon

Crockpot Chicken Parmesan Soup offers a cozy twist on the classic Italian dish with tender chicken, rich tomatoes, and gooey melted cheese.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 ½ lbs boneless skinless chicken breasts or thighs Main protein, can substitute with rotisserie chicken.
  • 1 small onion, diced Adds essential aromatics and depth of flavor.
  • 3 cloves garlic, minced Enhances flavor; can swap with 1 tsp garlic powder.
  • 1 can (28 oz) crushed tomatoes Forms soup base, providing acidity and sweetness.
  • 4 cups chicken broth Adds moisture and depth; use vegetable broth for vegetarian option.
  • 1 tsp dried basil Offers herbal notes; can substitute with 2 tsp fresh basil.
  • 1 tsp dried oregano Essential for authentic Italian taste.
  • ½ tsp crushed red pepper flakes Optional; adjust based on spice preference.
  • Salt and pepper To taste.
For the Pasta & Cheese
  • 1 cup uncooked small pasta (like ditalini or elbow macaroni) Adds heartiness and texture; opt for gluten-free pasta or omit.
  • ½ cup grated Parmesan cheese Brings creamy richness; substitute with nutritional yeast for dairy-free.
  • 1 cup shredded mozzarella cheese Essential for gooey texture.
  • ½ cup heavy cream or half-and-half Optional; enriches the soup and adds creaminess.
For Garnishing
  • Fresh basil or parsley Adds fresh flavor and color.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. In your slow cooker, add 1 ½ lbs of boneless skinless chicken, diced onion, minced garlic, crushed tomatoes, and 4 cups of chicken broth. Sprinkle in 1 tsp of dried basil, 1 tsp of oregano, and optional red pepper flakes, then season with salt and pepper to taste. Stir the mixture gently to combine, and cover the slow cooker.
  2. Set your slow cooker to low and let the ingredients meld together for 6–7 hours, or high for 3–4 hours. The chicken should become tender and easily shredded.
  3. After cooking, carefully remove the chicken from the slower cooker. Shred the chicken into bite-sized pieces and return it to the soup, stirring well.
  4. Stir in 1 cup of uncooked small pasta into the soup mixture. Cover the slow cooker again and switch it to high for an additional 15–20 minutes.
  5. Once the pasta is cooked, stir in ½ cup of grated Parmesan and 1 cup of shredded mozzarella cheese until they are melted and well combined.
  6. Ladle the soup into bowls, and top with additional cheese and fresh basil or parsley for garnish.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

Feel free to add your favorite veggies for extra nutrition. Store leftovers in the fridge for up to 4 days or freeze for longer storage.

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