Introduction

Crockpot Chicken Parmesan Soup is a comforting and flavorful twist on the classic Italian favorite. This easy slow-cooker recipe combines tender chicken, rich tomato broth, and melty cheeses for a hearty meal perfect on chilly days.

A gray bowl filled with creamy orange soup, showing visible chunks of cooked chicken pieces and spiral pasta mixed throughout. The soup has a rich texture with small bits of green herbs and black pepper sprinkled on top, adding contrast and freshness. A slice of baguette rests on the edge of the bowl, partially dipped in the soup. The bowl sits on a wooden board and a gray cloth is under the bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs boneless skinless chicken breasts or thighs
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups chicken broth
1 tsp dried basil
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
1 cup uncooked small pasta (like ditalini or elbow macaroni)
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ cup heavy cream or half-and-half (optional, for extra creaminess)
Fresh basil or parsley, for garnish

Instructions

Step 1: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and pepper into the slow cooker. Stir gently to combine.
Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through.
Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
Step 4: Stir in the uncooked pasta and cook on high for an additional 15–20 minutes, or until the pasta is al dente.
Step 5: Add the grated Parmesan and shredded mozzarella cheese to the soup, stirring until the cheeses melt completely. If desired, stir in the heavy cream or half-and-half for a creamier texture.
Step 6: Ladle the soup into bowls and garnish with additional cheese, fresh basil or parsley. Optionally, add garlic croutons for an extra touch of chicken Parmesan flavor.

Tips & Variations

Use chicken thighs for extra juiciness and flavor, or breasts for a leaner option.
For a spicier kick, increase the crushed red pepper flakes or top with red pepper flakes before serving.
Try substituting the small pasta for gluten-free varieties if needed.
Add a handful of spinach or kale in the last 10 minutes for added greens.
If the soup is too thick after adding pasta, stir in a bit more chicken broth to reach desired consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the pasta from becoming mushy. You can also freeze the soup for up to 2 months, but it’s best to add pasta after thawing and reheating to maintain texture.

How to Serve

The image shows a bowl filled with creamy orange soup that has visible pieces of chicken, spiral pasta, and small chunks of vegetables like tomatoes and celery. The soup surface is sprinkled with shredded white cheese, black pepper, and chopped green herbs, adding contrast and texture. A slice of white bread rests inside the bowl, slightly leaning on the soup's edge, and the bowl is placed on a white marbled surface. The bowl itself is a simple round shape, containing the warm, hearty soup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can add shredded cooked chicken during the last 30 minutes of cooking to warm it through, but cooking raw chicken in the slow cooker helps develop the best flavor and texture.

What pasta works best in this soup?

Small shapes like ditalini, elbow macaroni, or small shells work best because they cook evenly and fit well on a spoon. Avoid long or large pasta shapes that may not cook thoroughly in the slow cooker.