There is something incredibly comforting about walking into the kitchen and smelling a rich crockpot chicken parmesan soup simmering away on the counter. It captures all the cozy vibes of the classic Italian-American dish but requires half the effort of breading and frying cutlets.
I remember the first time I tried to turn my favorite pasta dish into a soup. I wanted those robust tomato flavors and the gooey cheese pull without the pile of dirty dishes that usually follows.
The result was this creamy, herb-infused broth that instantly warmed me up from the inside out. It felt like a hug in a bowl, perfect for those busy weeknights when you just need something nourishing.
If you are a fan of rich, hearty meals like my creamy steak and potato soup, this chicken recipe will quickly become a new favorite. It has that same satisfying quality that keeps everyone coming back for seconds.
Why you’ll love this Slow Cooker Creamy Chicken Parmesan Soup with Crockpot Chicken Parmesan Soup
- Effortless preparation: This is a true dump-and-go meal where the slow cooker does nearly all the heavy lifting for you.
- Classic flavor profile: You get all the beloved tastes of traditional chicken parmesan, including garlic, basil, and tomatoes, in every spoonful of this crockpot chicken parmesan soup.
- Kid-friendly texture: The tender shredded chicken and fun pasta shapes make this an easy dinner to sell to picky eaters.
- Versatile leftovers: The flavors meld beautifully overnight, making lunch the next day even better than the dinner before.
- Comfort in a bowl: The addition of heavy cream and plenty of cheese creates a velvety texture that feels incredibly indulgent.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (28 oz) can crushed tomatoes
- 3 cups chicken broth, low sodium
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 cup uncooked short pasta (penne, rotini, or shells)
- 1/2 cup heavy cream
- 3/4 cup parmesan cheese, grated
- Salt and black pepper to taste
- 1 cup mozzarella cheese, shredded (for topping)
- Garlic croutons (for serving)
- Fresh chopped basil (for garnish)
Directions
Step 1
Crockpot chicken parmesan soup makes every moment feel indulgent. Place the boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker. Pour in the crushed tomatoes and the low-sodium chicken broth to create the base of your soup.
Step 2
Add the finely diced onion, minced garlic, Italian seasoning, dried basil, and red pepper flakes if you are using them. Stir gently to ensure the ingredients are combined and distributed around the chicken.
Step 3
Cover the pot with the lid. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You want the chicken to be completely cooked through and tender enough to shred easily.
Step 4
Remove the chicken breasts from the pot carefully and place them on a cutting board or large plate. Shred the meat using two forks, then return the shredded chicken to the slow cooker.
Step 5
Stir in the uncooked pasta. Cover and cook on HIGH for an additional 20-30 minutes, checking occasionally until the pasta is tender or al dente.
Step 6
Alternatively, you can boil the pasta separately on the stove according to package directions. Stir it in at the end to prevent it from absorbing too much broth and becoming mushy.
Step 7
Once the pasta is cooked, reduce the heat to warm or low. Stir in the heavy cream and grated parmesan cheese. Continue stirring gently until the cheese is melted and the soup looks creamy.
Step 8
Season with salt and black pepper to your preference. Ladle the hot crockpot chicken parmesan soup into bowls.
Step 9
Top generously with shredded mozzarella cheese, garlic croutons, and fresh chopped basil. This mimics the breaded texture and cheesy finish of traditional Chicken Parmesan.
Variations, pairings, and serving ideas
Variations
You can easily boost the nutritional value of this soup by adding greens. Stir in fresh spinach or chopped kale during the last ten minutes of cooking until it wilts.
For a different texture, try using cheese tortellini instead of standard dried pasta. It makes the dish even heartier and adds an extra layer of cheesiness.
If you prefer a spicy kick, increase the red pepper flakes or add a dash of cayenne pepper. This balances the richness of the cream and cuts through the tomato acidity.
Pairings
A crusty loaf of garlic bread is essential for dipping into the broth. The crunch of the bread contrasts perfectly with the creamy texture of the soup.
Serve a crisp green salad with a sharp vinaigrette on the side. The acidity of the dressing helps cleanse the palate between rich, cheesy bites.
Roasted vegetables like broccoli or asparagus also make great sides. They add color to the table and keep the meal feeling balanced.
Serving ideas
For a fun presentation, serve this soup in bread bowls. Sourdough boules hollowed out make for an impressive dinner that keeps the soup piping hot.
Set up a toppings bar if you are serving this to a crowd. Put out bowls of extra parmesan, mozzarella, croutons, and red pepper flakes so guests can customize their bowls.
Drizzle a little bit of high-quality olive oil or pesto over the top right before serving. It adds a pop of color and a burst of fresh herb flavor.
Storage and make-ahead tips
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen as it sits, making it delicious for lunch.
If you anticipate leftovers, cook the pasta separately and store it in its own container. This prevents the noodles from soaking up all the broth and turning mushy overnight.
To freeze, prepare the soup base without the cream and pasta. Freeze the tomato-chicken mixture for up to 3 months, then add fresh cream and boiled pasta when reheating.
Make-ahead
You can chop the onions and mince the garlic the night before. Store them in a sealed container in the fridge so they are ready to dump into the slow cooker in the morning.
Combine all dry spices in a small jar ahead of time. This saves you from measuring out multiple teaspoons during the morning rush.
The chicken can also be cooked and shredded a day in advance. If you do this, simply reduce the slow cooking time to just warm everything through before adding the pasta.
Common mistakes when making Slow Cooker Creamy Chicken Parmesan Soup
- Overcooking the pasta: Leaving pasta in the slow cooker too long turns it into mush; always check it frequently during the final minutes.
- Adding dairy too early: Pouring heavy cream in at the beginning can cause it to curdle or separate; always add it at the very end.
- Using low-fat dairy: While you can sub half-and-half, using skim milk will result in a thin, watery broth rather than a creamy soup.
- Skipping the garnish: The croutons and fresh basil are essential for providing the texture and freshness that defines a true crockpot chicken parmesan soup experience.
Final notes
This recipe truly transforms a dinner staple into something new and exciting. It manages to be both elegant enough for guests and simple enough for a Tuesday night.
Don’t be afraid to adjust the seasoning to your liking, especially the salt and pepper levels at the end. The sodium content in broths varies, so tasting before serving is key.
I hope your family enjoys this cozy meal as much as mine does. It is the perfect way to warm up during the colder months.
Loved this Slow Cooker Creamy Chicken Parmesan Soup? Try these next
- Creamy steak and potato soup
- Slow cooker Christmas jam
- Key West grilled chicken
- Cherry coconut magic bars
- Creamy Hawaiian fruit salad recipe
Slow Cooker Creamy Chicken Parmesan Soup
Imagine the classic comfort of chicken parmesan transformed into a warm, creamy soup. Tender shredded chicken simmers in a rich tomato-herb broth, finished with heavy cream and plenty of parmesan cheese. It is the ultimate dump-and-go dinner that tastes like you spent hours in the kitchen.
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (28 oz) can crushed tomatoes
- 3 cups chicken broth, low sodium
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 cup uncooked short pasta (penne, rotini, or shells)
- 1/2 cup heavy cream
- 3/4 cup parmesan cheese, grated
- Salt and black pepper to taste
- 1 cup mozzarella cheese, shredded (for topping)
- Garlic croutons (for serving)
- Fresh chopped basil (for garnish)
Instructions
- Place the chicken breasts at the bottom of a 6-quart slow cooker. Pour in the crushed tomatoes, chicken broth, diced onion, minced garlic, Italian seasoning, dried basil, and red pepper flakes.
- Stir gently to combine the ingredients around the chicken. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooks through completely.
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir in the uncooked pasta. Cover and cook on HIGH for an additional 20-30 minutes, or until the pasta is tender (al dente). Alternatively, you can boil the pasta separately on the stove and stir it in at the end to prevent it from absorbing too much broth.
- Once the pasta is cooked, reduce the heat to warm (or low). Stir in the heavy cream and grated parmesan cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to your preference.
- Ladle the hot soup into bowls. Top generously with shredded mozzarella cheese, garlic croutons, and fresh chopped basil to mimic the breaded texture of traditional Chicken Parmesan.
Notes
If you plan to have leftovers, cook the pasta separately and add it to individual bowls. Pasta left in the soup overnight will absorb the liquid and become mushy. For a lighter version, substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg