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
Scale
- 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.