Description
This Crockpot Chicken Parmesan Soup is a comforting and creamy Italian-inspired dish made with tender slow-cooked chicken, crushed tomatoes, and a blend of cheeses. Perfect for an easy weeknight meal, it combines classic chicken parmesan flavors in a warm, hearty soup enriched with pasta and finished with fresh parsley.
Ingredients
Soup Base
- 1 ½ pounds boneless skinless chicken breasts
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 4 cups chicken broth
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Pasta & Dairy
- 1 cup small pasta (ditalini, fusilli, elbows, or rotini)
- ½ cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
- Optional: garlic croutons or toasted bread for serving
Instructions
- Prepare the Base: Place the chicken breasts in the bottom of your slow cooker. Add the crushed tomatoes, tomato sauce, chicken broth, minced garlic, finely diced onion, Italian seasoning, dried basil, dried oregano, salt, and pepper. Gently stir to combine all the ingredients evenly.
- Cook the Chicken: Cover the slow cooker and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is tender and thoroughly cooked.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup to mix with the broth and tomato base.
- Add Pasta and Cook: Stir in the uncooked small pasta. Cover the slow cooker and cook on high for an additional 20 to 25 minutes, or until the pasta is tender but not mushy.
- Add Cream and Cheese: Stir in the heavy cream (or half-and-half), shredded mozzarella, and grated Parmesan. Mix until the cheeses melt completely and the soup becomes rich and creamy. Taste and adjust seasoning as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with chopped fresh parsley and a sprinkle of extra Parmesan cheese. Optionally, serve with garlic croutons or toasted bread for added crunch.
Notes
- Use small pasta shapes like ditalini or elbows that cook quickly in the slow cooker.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but avoid thinning the soup too much.
- Leftover soup can be stored in the refrigerator for up to 3 days; pasta may absorb liquid, so adjust consistency with extra broth when reheating.
- Adding extra fresh herbs like basil or oregano as garnish can enhance flavor.
- Ensure chicken is fully cooked before shredding for food safety.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American