Crockpot Chicken Parmesan Soup is a rich, comforting, and hearty meal that brings all the flavors of classic Chicken Parmesan into an easy, slow-cooked soup. Tender shredded chicken, flavorful tomato broth, pasta, and plenty of Parmesan cheese make this a delicious one-pot meal perfect for busy weeknights.
Why You’ll Love This Recipe
- Easy to make – Just dump everything in the slow cooker and let it do the work.
- Full of flavor – Classic Chicken Parmesan taste in a warm, cozy soup.
- Great for meal prep – Leftovers taste even better the next day.
- Family-friendly – A comforting dish that both kids and adults love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Chicken broth
- Crushed tomatoes (canned)
- Tomato sauce
- Onion (chopped)
- Garlic (minced)
- Italian seasoning
- Salt and pepper
- Red pepper flakes (optional, for a little heat)
- Uncooked pasta (small shapes like rotini, penne, or shells)
- Parmesan cheese (grated)
- Mozzarella cheese (shredded, for topping)
- Fresh basil or parsley (for garnish)
Directions
- Add ingredients to slow cooker – Place chicken, broth, crushed tomatoes, tomato sauce, onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes into the Crockpot.
- Cook on low – Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Shred the chicken – Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Cook the pasta – Add uncooked pasta to the soup and cook for an additional 20-30 minutes on high until tender.
- Stir in Parmesan – Mix in grated Parmesan cheese for added richness.
- Serve – Ladle into bowls and top with shredded mozzarella and fresh basil.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6.5-7.5 hours
Variations
- Low-carb version – Swap pasta for zucchini noodles or cauliflower rice.
- Extra creamy – Stir in a splash of heavy cream before serving.
- Spicy kick – Add extra red pepper flakes or diced jalapeños.
- Vegetarian option – Replace chicken with white beans and use vegetable broth.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze without pasta for up to 3 months. Add cooked pasta when reheating.
- Reheat: Warm on the stovetop over low heat or microwave in short intervals, stirring in between.
FAQs
Can I use pre-cooked chicken?
Yes! Add shredded rotisserie chicken in the last 30 minutes of cooking.
What’s the best pasta for this soup?
Small pasta shapes like rotini, penne, or shells work best.
Can I make this on the stovetop?
Yes! Simmer everything for about 30-40 minutes, then add pasta and cook until tender.
How do I keep the pasta from getting mushy?
Cook the pasta separately and add it just before serving.
Can I use fresh tomatoes instead of canned?
Yes! Use about 3-4 cups of chopped fresh tomatoes.
What can I serve with this soup?
Garlic bread, a side salad, or roasted vegetables pair well.
How can I make this soup dairy-free?
Skip the cheese or use dairy-free Parmesan and mozzarella alternatives.
Can I add other vegetables?
Yes! Spinach, bell peppers, or mushrooms make great additions.
How do I thicken the broth?
Blend a portion of the soup or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Can I double the recipe?
Yes! Use a larger Crockpot and adjust seasoning to taste.
Conclusion
Crockpot Chicken Parmesan Soup is an easy, flavorful, and comforting meal that’s perfect for any night of the week. With minimal prep and maximum taste, this hearty soup will quickly become a family favorite. Try it today and enjoy a warm, cheesy bowl of deliciousness!
Print
Crockpot Chicken Parmesan Soup
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) / 2-3 hours (high)
- Total Time: 4-6 hours
- Yield: 6 servings 1x
- Category: Soup, Main Dish
- Method: Slow Cooker
- Cuisine: Italian-inspired
Description
Crockpot Chicken Parmesan Soup is a rich, comforting, and hearty meal that brings all the flavors of classic Chicken Parmesan into an easy, slow-cooked soup. Tender shredded chicken, flavorful tomato broth, pasta, and plenty of Parmesan cheese make this a delicious one-pot meal perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth (low sodium)
- 1 (15 oz) can diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes (optional for heat)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 cup small pasta (ditalini, rotini, or penne)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded (for serving)
- 1 tbsp balsamic vinegar (optional, adds depth)
- 1/4 cup fresh basil or parsley, chopped (for garnish)
Instructions
1. Add Ingredients to Crockpot:
- Place chicken, crushed tomatoes, diced tomatoes, broth, onion, garlic, Italian seasoning, basil, oregano, red pepper flakes, salt, and black pepper in the slow cooker.
2. Cook Until Tender:
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is cooked through.
3. Shred the Chicken:
- Remove chicken, shred it with two forks, then return it to the soup.
4. Cook the Pasta:
- Stir in uncooked pasta and cook for 15-20 minutes on HIGH, until pasta is tender.
5. Add Parmesan & Serve:
- Stir in Parmesan cheese and balsamic vinegar (if using).
- Ladle into bowls and top with mozzarella cheese & fresh basil.
Notes
✔ Make It Creamy: Stir in 1/2 cup heavy cream before serving.
✔ Gluten-Free Option: Use gluten-free pasta or skip pasta and add zucchini noodles.
✔ Storage: Store in the fridge for up to 4 days or freeze for up to 3 months.
