If you love chicken parmesan but you don’t always have the energy for all that breading and baking, this crockpot chicken parmesan soup gives you all that cheesy, saucy goodness in the easiest possible way! It’s hearty, rich, and the kind of meal that warms you up from the inside out.

You’ll start by adding chicken breasts, crushed tomatoes, tomato sauce, broth, garlic, onion, and plenty of Italian herbs straight into the crockpot — no pre-cooking needed! The chicken slow cooks until tender, soaking up all that tomato and herb flavor, then gets shredded and stirred back in with uncooked pasta so it cooks right in the broth. A splash of cream and a mix of mozzarella and Parmesan melt in at the end, turning it into the creamiest, dreamiest tomato soup you’ve ever had!

It’s simple, cozy, and tastes like something you’d order at your favorite Italian restaurant, only this one cooks while you go about your day. Serve it with garlic bread or croutons on top, and you’ve got pure comfort in a bowl.

If you love a slow cooked soup, I think you’ll also like my crockpot stuffed pepper soup, crockpot crack potato soup, crockpot cowboy soup, and crockpot Mexican street corn soup!

Ingredients

Looking for the printable recipe card? You’ll find it waiting for you at the bottom of this post!

Boneless, skinless chicken breasts – the hearty base of the soup; they cook until tender and shred beautifully.
Crushed tomatoes – add that rich, tangy tomato flavor that makes it taste like classic Chicken Parmesan.
Tomato sauce – helps thicken the soup and gives it that velvety texture.
Chicken broth – keeps everything brothy and adds depth of flavor.
Garlic – gives the soup that warm, savory aroma you can smell from the next room.
Onion – adds sweetness and helps balance the acidity from the tomatoes.
Italian seasoning, dried basil, and dried oregano – the classic trio that brings the soup to life.
Salt and pepper – simple but essential for balancing all the flavors.
Small pasta – any short shape works here; ditalini, elbows, rotini, or fusilli all hold up beautifully in the soup.
Heavy cream or half-and-half – makes the broth rich and creamy without being too heavy.
Mozzarella cheese – melts right into the soup for that gooey, cheesy comfort.
Parmesan cheese – adds that salty, nutty finish that ties it all together.
Fresh parsley – a pop of color and freshness to finish it off.
Optional: garlic croutons or toasted bread – perfect for dipping and soaking up all that cheesy tomato goodness.

How To Make Crockpot Chicken Parmesan Soup

Place the chicken breasts in the bottom of your slow cooker. Add the crushed tomatoes, tomato sauce, broth, garlic, onion, and all the seasonings. Give everything a gentle stir to combine.

Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is tender and cooked through.
Remove the chicken from the slow cooker and shred it with two forks, then return it back to the soup.

Stir in the uncooked pasta, cover, and cook on high for 20–25 minutes, just until the pasta is tender.
Add the heavy cream, mozzarella, and Parmesan, then stir until everything melts together into a rich, creamy soup. Taste and adjust the seasoning as needed.
Ladle into bowls and garnish with fresh parsley and a sprinkle of extra Parmesan or a handful of croutons for crunch.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta will keep soaking up that flavorful broth as it sits, so when you reheat it, just add a splash of chicken broth or water to bring it back to the perfect soup consistency.

Reheat gently on the stovetop over medium heat or in the microwave until warmed through.

Substitutions

If you’re short on time, you can use shredded rotisserie chicken instead of raw chicken breasts. Just reduce the cook time to about 2–3 hours on low since the chicken is already cooked.

For a lighter version, swap the heavy cream for half-and-half. It still gives that creamy texture, just with a little less richness.

Variations

If you like a little kick, turn this into a spicy parmesan soup by adding a pinch of red pepper flakes or a dash of hot sauce. It pairs perfectly with the creamy tomato base!

For a cheesy upgrade, stir in a handful of shredded provolone or an Italian cheese blend along with the mozzarella for an extra gooey, melty finish.

Want to sneak in more veggies? Try a vegetable twist by adding chopped spinach, zucchini, or mushrooms during the last 30 minutes of cooking. They’ll soften beautifully and add a nice bit of color.

And if you really want to take it over the top, pour the finished soup into an oven-safe dish, top it with mozzarella, and broil until bubbly for a fun baked chicken parm soup moment.

Serving Ideas

This soup is basically a hug in a bowl, and it’s hearty enough for dinner but still simple enough for a weeknight. Serve it with a side of toasted garlic bread, breadsticks, or cheesy pull-apart rolls to soak up all that creamy tomato goodness.

Print Recipe

Crockpot Chicken Parmesan Soup

This crockpot chicken parmesan soup takes everything you love about the classic Italian dish and turns it into a warm, comforting bowl of soup. Tender shredded chicken, pasta, and plenty of melted cheese come together in a rich tomato broth that’s creamy, cozy, and full of flavor!

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course, Soup

Servings:

Ingredients

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
1 cup small pasta like ditalini, fusilli, elbows, or rotini
½ cup heavy cream or half-and-half
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley for garnish
Optional: garlic croutons or toasted bread for serving

Instructions

Place the chicken breasts in the bottom of your slow cooker. Add the crushed tomatoes, tomato sauce, broth, garlic, onion, and all the seasonings. Give everything a gentle stir to combine.
Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is tender and cooked through.
Remove the chicken from the slow cooker and shred it with two forks, then return it back to the soup.
Stir in the uncooked pasta, cover, and cook on high for 20–25 minutes, just until the pasta is tender.
Add the heavy cream, mozzarella, and Parmesan, then stir until everything melts together into a rich, creamy soup. Taste and adjust the seasoning as needed.
Ladle into bowls and garnish with fresh parsley and a sprinkle of extra Parmesan or a handful of croutons for crunch.

It’s cozy, it’s comforting, it’s packed with Italian flavor… I think you’re going to really love this slow cooked chicken parmesan soup! Once you try it, do let me know your thoughts. You can also tag me in your pics on Instagram @slimmingviolet!