If you have a soft spot for hearty Italian flavors and crave cozy comfort food, then you are absolutely going to adore this Slow Cooker Chicken Parmesan Soup Recipe. It takes that classic, beloved chicken parmesan you know and love and transforms it into a rich, creamy tomato-based soup filled with tender shredded chicken, perfectly cooked pasta, and loads of melty cheese. Each spoonful is like a warm hug on a chilly day, delivering satisfying layers of flavor without any fuss in the kitchen. Trust me, once you try this recipe, it will quickly become a go-to meal for your weeknights or any time you want a bowl of pure happiness.
Ingredients You’ll Need
These ingredients come together simply but thoughtfully to build the perfect balance of taste, texture, and vibrant color in this soup. From juicy chicken breasts to aromatic herbs and melty cheese, each component plays a vital role in making this dish so irresistible.
- 1 ½ pounds boneless skinless chicken breasts: The star protein that becomes tender and juicy after slow cooking.
- 1 28-ounce can crushed tomatoes: Provides a rich, tangy base with hearty texture for the broth.
- 1 15-ounce can tomato sauce: Adds smoothness and deepens the tomato flavor beautifully.
- 4 cups chicken broth: Creates the perfect savory foundation, balancing the tomatoes and seasoning.
- 3 cloves garlic minced: Infuses the soup with aromatic warmth and depth.
- 1 small onion finely diced: Adds sweetness and body for a well-rounded flavor.
- 1 teaspoon Italian seasoning: A fragrant blend that ties the soup’s Italian flavors together.
- ½ teaspoon dried basil: Enhances the Mediterranean essence with a subtle herbal note.
- ½ teaspoon dried oregano: Adds just the right hint of earthiness for authenticity.
- ½ teaspoon salt: Balances all the flavors perfectly without overpowering.
- ¼ teaspoon pepper: Gives a gentle kick that complements the richness.
- 1 cup small pasta like ditalini, fusilli, elbows, or rotini: Small shapes that soak up the broth while holding their texture.
- ½ cup heavy cream or half-and-half: Makes the soup luxuriously creamy and smooth.
- 1 cup shredded mozzarella cheese: Melts into gooey pockets of cheesy bliss.
- ½ cup grated Parmesan cheese: Adds sharp, nutty flavor and helps thicken the soup slightly.
- 2 tablespoons chopped fresh parsley for garnish: Brightens the bowl with fresh color and subtle herbal freshness.
- Optional: garlic croutons or toasted bread for serving: Perfect for dipping and adds delightful crunch.
How to Make Slow Cooker Chicken Parmesan Soup Recipe
Step 1: Prep and Load the Slow Cooker
Start by placing the chicken breasts directly into the bottom of your slow cooker. Next, pour in the crushed tomatoes, tomato sauce, and chicken broth, creating a luscious base. Add the minced garlic, diced onion, and sprinkle in all of the dried herbs and seasonings. Give everything a gentle stir to combine just enough without shredding the chicken yet. This careful layering ensures flavors mingle beautifully during the long, slow cook.
Step 2: Slow Cook to Perfection
Cover your slow cooker and set it on low for 6 hours or high for 3 to 4 hours. The chicken breasts will cook until perfectly tender and infused with all those mouthwatering Italian flavors. This slow-cooked technique guarantees the meat becomes juicy enough to shred easily and yields a richly flavored broth that forms the heart of your soup.
Step 3: Shred the Chicken
Once your chicken is tender, carefully remove it from the slow cooker and shred it using two forks. This step is key for creating those bite-sized, tender chicken pieces that welcome the pasta and cheese wonderfully. After shredding, return the chicken back to the slow cooker, letting it soak up even more of the tomato broth flavor.
Step 4: Add Pasta and Cook until Tender
Stir in your chosen small pasta shapes, making sure they’re evenly distributed. Then cover and cook on high for another 20 to 25 minutes, or until the pasta reaches that perfect tender-but-not-mushy stage. This timing is essential because you want the pasta to soak up the broth while maintaining a pleasant bite.
Step 5: Stir in Cream and Cheese
Now comes the indulgent part! Add the heavy cream or half-and-half to the soup, then toss in the shredded mozzarella and grated Parmesan. Stir gently but thoroughly until the cheeses melt into the soup, creating a silky, creamy texture that feels both comforting and elegantly rich. Give it a taste and adjust salt or pepper if needed to round out the flavors.
How to Serve Slow Cooker Chicken Parmesan Soup Recipe
Garnishes
To elevate your bowl, sprinkle fresh chopped parsley over the top for a pop of color and fresh brightness that balances the creamy richness. A little extra grated Parmesan on top adds more cheesy depth, while garlic croutons or crispy toasted bread on the side bring a welcome textural contrast and make every spoonful even more enjoyable.
Side Dishes
This soup is hearty enough to be a full meal on its own, but if you want to round out your dinner, serve it alongside a crisp green salad dressed with a lemon vinaigrette or some roasted vegetables for added nutrients and crunch. A simple garlic bread or Parmesan focaccia also pairs beautifully for a full Italian-inspired spread.
Creative Ways to Present
For a fun twist, serve this Slow Cooker Chicken Parmesan Soup Recipe in hollowed-out bread bowls to soak up every drop of the delicious broth. You can also sprinkle crushed red pepper flakes for a little heat or drizzle with good-quality extra virgin olive oil to add richness and a gourmet touch. These simple ideas make the soup feel special for entertaining or cozy family dinners alike.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Parmesan Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld deeper overnight, making the soup even tastier the next day. Just give it a good stir before reheating to redistribute any settled ingredients.
Freezing
This soup freezes well if you want to keep it longer. Divide into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion, and freeze for up to 3 months. For best texture, freeze before adding the cream and cheese—add those fresh when reheating.
Reheating
When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally. If you froze it pre-cheese and cream, add those now for a freshly melted finish. If the soup thickens too much, a splash of chicken broth or water will loosen it up perfectly. Always reheat until piping hot throughout.
FAQs
Can I use frozen chicken breasts for this soup?
Yes, you can use frozen chicken breasts in the slow cooker, but you will need to increase the cooking time to ensure the chicken is fully cooked and tender. Check for an internal temperature of 165°F for safety.
What type of pasta works best in this recipe?
Small pasta shapes like ditalini, fusilli, elbows, or rotini are ideal because they cook evenly and fit nicely on the spoon. Avoid long noodles as they can get mushy or tangled in soup.
Is it possible to make this soup dairy-free?
Absolutely! Simply omit the heavy cream and cheeses or substitute with plant-based alternatives like coconut cream and vegan mozzarella. The soup will still be flavorful, though a bit less creamy.
Can I prepare this soup on the stovetop instead?
Yes, you can simmer the ingredients in a large pot on the stove for about 45 minutes to an hour until the chicken is tender, then shred the meat and continue with the pasta and cheese steps. Make sure to adjust cooking times for pasta accordingly.
How spicy is this soup?
This Slow Cooker Chicken Parmesan Soup Recipe is mild and comforting, perfect for all palates. You can add crushed red pepper flakes or a dash of hot sauce if you prefer some heat.
Final Thoughts
I cannot recommend this Slow Cooker Chicken Parmesan Soup Recipe enough if you’re looking for something that feels indulgent but is super easy to make. It captures the magic of chicken parmesan in a cozy bowl, perfect for family dinners, meal prep, or anytime you want a reliable, comforting dish. Give it a try—you’ll be surprised at how quickly it becomes a favorite that everyone asks for again and again!
Print
Slow Cooker Chicken Parmesan Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Slow Cooker Chicken Parmesan Soup transforms the beloved Italian classic into a hearty, comforting soup. Featuring tender shredded chicken, small pasta, and a rich, creamy tomato broth enhanced with melted mozzarella and Parmesan cheeses, this easy crockpot recipe is perfect for a cozy main course any day of the week.
Ingredients
Chicken and Broth
- 1 ½ pounds boneless skinless chicken breasts
- 4 cups chicken broth
Tomato Base
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
Vegetables and Seasonings
- 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 black pepper
Pasta and 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 and Optional
- 2 tablespoons chopped fresh parsley for garnish
- Optional: garlic croutons or toasted bread for serving
Instructions
- Prepare the slow cooker base: Place the boneless skinless chicken breasts at the bottom of the 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 ingredients evenly.
- Cook the chicken: Cover the slow cooker and cook on low heat for 6 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them thoroughly using two forks. Return the shredded chicken back into the slow cooker and stir to incorporate.
- Cook the pasta: Add the uncooked small pasta to the soup, cover, and cook on high for an additional 20 to 25 minutes until the pasta is tender but not mushy.
- Add the dairy and finish: Stir in the heavy cream (or half-and-half), shredded mozzarella, and grated Parmesan cheese. Mix well until all the cheeses have melted and the soup turns rich and creamy. Taste the soup and adjust seasonings if necessary.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley and extra Parmesan if desired. Serve with garlic croutons or toasted bread for added crunch and flavor.
Notes
- Use any small pasta shapes such as ditalini, fusilli, elbows, or rotini for the best texture.
- To make this soup lighter, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- For a thicker soup, reduce the chicken broth by half a cup.
- If you want to add heat, a pinch of red pepper flakes can be added with the seasonings.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
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