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!
Servings: 6
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.