If you love the flavors of classic Chicken Parmesan but want something a little cozier and easier to make, this Crockpot Chicken Parmesan Soup is for you! It’s packed with tender chicken, a rich tomato broth, and plenty of cheesy goodness—all made effortlessly in the slow cooker.

Why You’ll Love This Recipe

Easy to make – Just toss everything in the crockpot and let it do the work.
Comforting and hearty – Perfect for chilly days or when you need a cozy meal.
Family-friendly – A dish everyone will love, from kids to adults.
Great for meal prep – Makes delicious leftovers!

Ingredients You’ll Need

Chicken breasts
Crushed tomatoes
Chicken broth
Onion
Garlic
Italian seasoning
Red pepper flakes (optional)
Pasta (like rotini or penne)
Parmesan cheese
Mozzarella cheese
Fresh basil
Full list of ingredients with exact measurements is below.

Step-by-Step Directions

Add Ingredients to the Crockpot

Place the chicken breasts, crushed tomatoes, chicken broth, diced onion, garlic, Italian seasoning, and red pepper flakes into the slow cooker. Stir to combine.

Cook Low and Slow

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easy to shred.

Shred the Chicken

Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir.

Add the Pasta

Stir in the uncooked pasta and cook for an additional 20-30 minutes until the pasta is tender.

Stir in the Cheese

Once the pasta is cooked, stir in the Parmesan cheese and top with shredded mozzarella. Let it melt into the soup.

Garnish and Serve

Ladle into bowls and garnish with fresh basil. Serve hot with crusty bread or garlic knots.

Expert Tips and Tricks

Use freshly shredded cheese – It melts better and gives the soup a richer flavor.
Don’t overcook the pasta – Add it towards the end so it doesn’t turn mushy.
Make it creamy – Stir in a splash of heavy cream or half-and-half for extra richness.
Boost the protein – Use chicken thighs instead of breasts for even juicier meat.

Recipe Variations and Possible Substitutions

Make it low-carb – Swap pasta for zucchini noodles or cauliflower rice.
Use different cheeses – Try Pecorino Romano or a mix of Italian cheeses.
Add more veggies – Throw in spinach, mushrooms, or bell peppers.
Spice it up – Increase the red pepper flakes or add a splash of hot sauce.

Serving and Pairing Suggestions

This soup pairs perfectly with a side of garlic bread, a simple green salad, or a glass of red wine. You can also top it with extra cheese and a sprinkle of crispy breadcrumbs for that classic Chicken Parmesan crunch.

Storage and Reheating Tips

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze without the pasta for up to 2 months. Add fresh pasta when reheating.
Reheating: Warm on the stove over low heat or in the microwave, adding extra broth if needed.

FAQs

Can I use pre-cooked chicken?

Yes! Use rotisserie chicken and reduce the cook time to 2-3 hours on low.

What’s the best pasta for this soup?

Short pasta like rotini, penne, or shells work best.

Can I make this dairy-free?

Skip the cheese or use dairy-free alternatives for a lactose-free version.

Can I cook this on the stovetop instead?

Yes! Simmer everything in a large pot for about 30-40 minutes, adding the pasta towards the end.

The Final Bite

This Crockpot Chicken Parmesan Soup is everything you love about the classic dish, but in a warm, comforting soup form. Whether you’re making it for a family dinner or meal prep, it’s sure to become a new favorite!

Crockpot Chicken Parmesan Soup – Comfort in a Bowl!

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If you love the flavors of classic Chicken Parmesan but want something cozier and easier to make, this Crockpot Chicken Parmesan Soup is for you! Packed with tender chicken, a rich tomato broth, and plenty of cheesy goodness, this slow-cooked comfort meal is perfect for chilly days, meal prep, or an easy weeknight dinner.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6 hours 30 minutes (low) or 4 hours 10 minutes (high)
Yield: 6–8 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: Italian-American

Instructions

Add Ingredients to the Crockpot:
- Place the chicken breasts, crushed tomatoes, chicken broth, diced onion, garlic, Italian seasoning, and red pepper flakes into the slow cooker. Stir to combine.
Cook Low and Slow:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easy to shred.
Shred the Chicken:
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir.
Add the Pasta:
- Stir in the uncooked pasta and cook for an additional 20-30 minutes until the pasta is tender.
Stir in the Cheese:
- Once the pasta is cooked, stir in the Parmesan cheese and top with shredded mozzarella. Let it melt into the soup.
Garnish and Serve:
- Ladle into bowls and garnish with fresh basil. Serve hot with crusty bread or garlic knots.