Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup is a comforting, hearty dish that combines the classic flavors of chicken parmesan with a warm, savory broth. It’s easy to prepare in a slow cooker and perfect for cozy dinners any day of the week.

Ingredients

• 1 1/2 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
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream or half-and-half (optional)
• Fresh basil or parsley, for garnish

Instructions

1. Step 1: 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.
2. Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked.
3. Step 3: Remove the chicken from the slow cooker and shred it using two forks, then return the shredded chicken to the soup.
4. Step 4: Stir in the uncooked pasta and cook on high for 15–20 minutes, until the pasta is al dente.
5. Step 5: Add the grated Parmesan and shredded mozzarella cheeses, stirring until they melt. If using, stir in the heavy cream or half-and-half for extra richness.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons if desired.

Tips & Variations

• Use chicken thighs for a richer flavor and tender texture.
• Try whole wheat or gluten-free pasta if preferred; adjust cooking time as needed.
• For a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce.
• To make it lighter, skip the cream and extra cheese or use low-fat versions.
• Fresh herbs like basil can be stirred in at the end for brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much after cooling, add a splash of broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stovetop by simmering the ingredients over low heat until the chicken is cooked through, about 30-40 minutes, then following the remaining steps as written.

Can I freeze Crockpot Chicken Parmesan Soup?

Yes, this soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. Note that pasta may become softer after freezing and reheating.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.6 from 100 reviews

This comforting Crockpot Chicken Parmesan Soup combines tender chicken, crushed tomatoes, Italian herbs, and cheesy goodness, all slow-cooked to perfection. Hearty pasta and creamy cheeses create a warm, satisfying meal that’s easy to prepare and perfect for cozy dinners.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
• Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 1/2 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
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste

Pasta and Cheese

• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream or half-and-half (optional)

Garnish

• Fresh basil or parsley, for garnish

Instructions

1. Combine Ingredients: 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. This mixture forms the flavorful base for the soup.
2. Slow Cook: Cover the slow cooker and cook the soup on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is thoroughly cooked and tender.
3. Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks, then return the shredded chicken to the soup to blend the flavors.
4. Cook Pasta: Stir in the uncooked small pasta into the soup, and cook on high for an additional 15 to 20 minutes, or until the pasta reaches al dente texture.
5. Add Cheeses and Cream: Stir in the grated Parmesan cheese and shredded mozzarella cheese until melted and well combined. If using, add the heavy cream or half-and-half, stirring to incorporate and add creaminess.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons, if desired, to enhance presentation and flavor.

Notes

• You can substitute chicken thighs for breasts for a juicier, more flavorful soup.
• Adjust the crushed red pepper flakes to control the soup’s spiciness.
• If you prefer a thicker soup, reduce the chicken broth slightly or add more cheese.
• Use gluten-free pasta if you need a gluten-free version.
• The heavy cream is optional but adds richness and creaminess to the soup.

Keywords: Crockpot Chicken Parmesan Soup, slow cooker soup, chicken pasta soup, Italian soup, comfort food