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Crockpot Chicken Parmesan Soup – Comfort in a Bowl!

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.

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken broth
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups uncooked rotini or penne pasta
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. 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.
  2. 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.
  3. Shred the Chicken:
    • Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir.
  4. Add the Pasta:
    • Stir in the uncooked pasta and cook for an additional 20-30 minutes until the pasta is tender.
  5. 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.
  6. Garnish and Serve:
    • Ladle into bowls and garnish with fresh basil. Serve hot with crusty bread or garlic knots.

Notes

  • Use freshly shredded cheese for the best melt and flavor.
  • Add pasta towards the end to prevent it from getting mushy.
  • Stir in a splash of heavy cream or half-and-half for a creamier soup.
  • Chicken thighs can be used instead of breasts for a juicier texture.

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