Crockpot Chicken Parmesan Soup Recipe

If you love cozy, cheesy comfort food but crave the hands-off ease of slow cooking, Crockpot Chicken Parmesan Soup is about to become your new go-to weeknight dinner. This soul-warming soup takes all the beloved flavors of classic chicken parmesan—juicy chicken, rich tomato sauce, melty cheeses, and aromatic Italian herbs—and transforms them into a hearty, satisfying meal that practically cooks itself. With minimal prep and a big payoff in flavor, it’s the perfect dish for busy days when you want something special bubbling away without the fuss.

Ingredients You’ll Need

This recipe keeps things simple without sacrificing flavor. Each ingredient is carefully chosen to create that unmistakable chicken parmesan taste, with pops of color and plenty of cheesy goodness.

• Boneless, skinless chicken breasts or thighs (1 1/2 lbs): Thighs add extra tenderness, while breasts keep it lean—choose your favorite for the perfect texture.
• Yellow onion (1 small, diced): Adds sweetness and depth to the broth as it slowly cooks.
• Garlic cloves (3, minced): A must for that classic Italian flavor—don’t skimp!
• Crushed tomatoes (1 can, 28 oz): Gives the soup a rich, velvety tomato base.
• Diced tomatoes (1 can, 14 oz, undrained): Adds juicy tomato pieces and extra texture.
• Low-sodium chicken broth (4 cups): Keeps the soup flavorful but not too salty.
• Dried basil (1 teaspoon): Infuses the soup with a fresh, herby aroma.
• Dried oregano (1 teaspoon): Brings that classic Italian pizzeria taste.
• Crushed red pepper flakes (1/2 teaspoon, optional): For a gentle kick—adjust to your spice preference.
• Salt (1/2 teaspoon): Essential for balancing all those beautiful flavors.
• Black pepper (1/4 teaspoon): Adds a subtle warmth to every spoonful.
• Uncooked small pasta (1 cup, such as ditalini or elbow): Makes the soup extra hearty and satisfying.
• Grated Parmesan cheese (1/2 cup): Melts into the soup for a salty, nutty finish.
• Shredded mozzarella cheese (1 cup): Melts on top for that signature cheesy stretch.
• Fresh parsley or basil (1/4 cup, chopped): A vibrant garnish that brightens the whole bowl.

How to Make Crockpot Chicken Parmesan Soup

Step 1: Layer Everything in the Crockpot

Start by adding your chicken (either breasts or thighs), diced onion, minced garlic, crushed tomatoes, diced tomatoes (with their juices), chicken broth, dried basil, oregano, red pepper flakes, salt, and black pepper directly into the slow cooker. There’s no need to pre-cook anything—just layer everything in, give it a gentle stir, and set the stage for incredible flavor to develop.

Step 2: Slow Cook to Perfection

Cover your crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. This hands-off time lets the chicken become ultra-tender and ensures all those Italian herbs really infuse the broth. Your kitchen will start to smell amazing, building anticipation for the meal ahead!

Step 3: Shred the Chicken

Once the chicken is cooked through and practically falling apart, carefully remove it from the crockpot and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then return the shredded chicken right back into the simmering soup for maximum flavor in every bite.

Step 4: Cook the Pasta

Stir in the uncooked pasta, cover, and switch your crockpot to high. Let the soup cook for another 20 to 30 minutes, or until the pasta is perfectly tender. Stir occasionally to make sure nothing sticks, and get ready for the soup to transform into something truly irresistible.

Step 5: Add the Cheesy Goodness

Once the pasta is done, stir in the grated Parmesan cheese so it melts right into the broth, adding a silky, savory finish. Just before serving, sprinkle the shredded mozzarella over the top—then cover for a few minutes until it gets perfectly gooey and melty. Don’t skip this step: it’s what makes Crockpot Chicken Parmesan Soup so comforting!

How to Serve Crockpot Chicken Parmesan Soup

Garnishes

Finish each bowl with a generous sprinkle of fresh chopped parsley or basil for brightness and color. For an extra pop, add a little extra grated Parmesan or a pinch of red pepper flakes. A drizzle of good olive oil or a few grinds of black pepper can also take things over the top.

Side Dishes

This soup is a meal in itself, but it pairs beautifully with crusty bread, garlic knots, or a simple green salad. The bread is perfect for soaking up all that cheesy tomato broth, while a salad brings a refreshing, crisp contrast to the rich, hearty soup.

Creative Ways to Present

Try serving Crockpot Chicken Parmesan Soup in oversized mugs for a cozy movie night, or ladle it into bread bowls for a fun twist that turns dinner into an edible experience. For a party, offer small portions in shot glasses or ramekins as a unique appetizer—guests will love the unexpected comfort-food flair!

Make Ahead and Storage

Storing Leftovers

Let your leftover soup cool to room temperature, then transfer it to airtight containers. It will keep well in the refrigerator for up to 4 days. The flavors actually deepen over time, making it even more delicious the next day!

Freezing

Crockpot Chicken Parmesan Soup is freezer-friendly—just be sure to freeze it without the pasta and cheese for best results. Ladle cooled soup (minus the pasta and cheesy toppings) into freezer-safe containers, leaving some space for expansion. When ready to enjoy, defrost overnight in the fridge and add freshly cooked pasta and cheese when reheating.

Reheating

Reheat soup gently on the stovetop or in the microwave, stirring occasionally. If you stored the pasta separately, add it just before serving to keep it from getting mushy. Top with fresh mozzarella and herbs after reheating for the best texture and flavor.

FAQs

Can I use rotisserie or leftover cooked chicken?

Absolutely! Shred about 3 cups of cooked chicken and add it to the crockpot after the initial cook time, just before adding the pasta. This shortcut makes Crockpot Chicken Parmesan Soup even faster on busy nights.

Is it possible to make this soup gluten-free?

Yes—simply substitute your favorite gluten-free small pasta. Be sure to watch the cooking time, as gluten-free pasta can cook more quickly and may become soft if left in the hot soup too long.

Can I add vegetables for extra nutrition?

Definitely! Diced carrots, spinach, or zucchini are all delicious additions. Add sturdy veggies at the beginning with the chicken, while leafy greens like spinach can be stirred in just before serving for a pop of color and freshness.

What’s the best way to keep the pasta from getting mushy?

If you’re making Crockpot Chicken Parmesan Soup ahead, cook the pasta separately and add it to each bowl when serving. This way, the pasta stays perfectly al dente, even after storing or reheating.

Can I make this soup dairy-free?

For a dairy-free version, simply leave out the Parmesan and mozzarella, or use your favorite plant-based cheese alternatives. The soup will still be rich and flavorful, with all the cozy tomato and herb notes you love.

Final Thoughts

If you’re searching for a meal that wraps you up in comfort and is easy enough for any night of the week, you simply have to try making Crockpot Chicken Parmesan Soup. It brings together everything you adore about Italian comfort food—cheesy, hearty, soul-satisfying—in the most effortless, delicious way. Grab your slow cooker and treat yourself to a bowlful of pure happiness!

Crockpot Chicken Parmesan Soup Recipe

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4.6 from 28 reviews

• Author: admin
• Total Time: 7 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

This Crockpot Chicken Parmesan Soup is a comforting and hearty Italian-American dish made easy in a slow cooker. Combining tender chicken, rich tomatoes, flavorful herbs, and cheesy goodness, this soup offers all the beloved flavors of chicken parmesan in a warm, satisfying bowl perfect for any day.

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Ingredients

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Chicken and Vegetables

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 1 small yellow onion, diced
• 3 cloves garlic, minced

Tomato Base

• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes, undrained

Liquids and Seasonings

• 4 cups low-sodium chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pasta and Cheese

• 1 cup uncooked small pasta (like ditalini or elbow)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Garnish

• 1/4 cup chopped fresh parsley or basil

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Instructions

1. Combine ingredients in slow cooker: Add chicken, diced onion, minced garlic, crushed tomatoes, diced tomatoes with juice, chicken broth, dried basil, dried oregano, crushed red pepper flakes if using, salt, and black pepper to the crockpot. Stir gently to combine all ingredients evenly.
2. Cook the soup: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
3. Shred the chicken: Remove the chicken pieces from the slow cooker and shred them with two forks. Return the shredded chicken back to the soup and stir well to distribute.
4. Add the pasta: Stir in the uncooked small pasta of your choice. Cover the crockpot again and cook on high for an additional 20 to 30 minutes, or until the pasta is al dente and tender.
5. Add the cheeses: Stir in the grated Parmesan cheese until melted and incorporated. Just before serving, sprinkle shredded mozzarella cheese on top of each bowl and let it melt for a few minutes.
6. Garnish and serve: Garnish the soup with freshly chopped parsley or basil. Serve hot with optional crusty bread or a side salad for a complete meal.

Notes

• To prevent pasta from becoming mushy if not serving immediately, cook the pasta separately and add it to each bowl before serving.
• This soup freezes well. For best results, leave out the pasta and cheese when freezing, and add them fresh when reheating.
• Serve with crusty bread or a side salad to make a filling meal.

• Prep Time: 15 minutes
• Cook Time: 7 hours
• Category: Soup
• Method: Slow Cooker
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 390
• Sugar: 8 g
• Sodium: 760 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 90 mg