Let’s take a moment to appreciate this comforting classic with a twist—Chicken Parmesan, but in the form of a creamy, flavorful soup! This Crockpot Chicken Parmesan Soup captures all those familiar Italian flavors in a warm, cozy bowl that’s as easy as it is satisfying. I love that the crockpot does most of the work, slowly infusing every ingredient with rich flavor. Trust me, every bite is loaded with the taste you crave from Chicken Parm, and it’s oh-so-easy to make!
Ingredients
For the Soup
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 can crushed tomatoes (28 oz)
- 1 can tomato sauce (15 oz)
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp Italian seasoning
- 4 cups chicken broth
- 1 cup parmesan cheese, freshly shaved
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
For the Topping
- 1/2 cup bread crumbs
- 1 tablespoon butter
- 1 1/2 cups shredded mozzarella cheese
How to Make Crockpot Chicken Parmesan Soup
- Combine the Ingredients
Place the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into your crockpot. Give it a quick stir to mix everything evenly. - Cook the Soup Base
Cover with the crockpot lid and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender. - Shred the Chicken
Once the chicken is done, carefully remove it and shred it with two forks. Add the shredded chicken back into the crockpot. - Finish with Cheese, Cream, and Pasta
Stir in the shredded parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for an additional 30 minutes or high for 15 minutes to let the pasta soften and flavors meld. - Make the Topping
While the soup finishes, melt the butter in a small saucepan over medium heat. Add bread crumbs and toast until they’re golden and crispy. - Serve and Enjoy!
Ladle the soup into individual bowls and top each serving with shredded mozzarella and a sprinkle of toasted breadcrumbs. The warm, melty cheese and crunchy topping make each spoonful a treat. Enjoy!
Helpful Tips
- Don’t overcook the pasta: Since the pasta only needs a short cooking time, wait until the end of the crockpot cooking process to add it.
- Add the cream slowly: Pour in the heavy cream gradually to keep the soup from curdling, stirring it in as you go.
- For extra flavor: You can use freshly grated parmesan to deepen the cheesy flavor.
Substitutions and Variations
- Protein Swap: Swap the chicken breasts for boneless, skinless chicken thighs for an even juicier texture.
- Low-Carb Option: Leave out the pasta and add extra chicken or more veggies like zucchini or bell peppers for a lower-carb version.
- Cheese Options: Try adding a bit of asiago or romano cheese in addition to parmesan for an extra flavor kick.
- Broth Substitution: Substitute vegetable broth if you’re looking to lighten up the soup a little.
Frequently Asked Questions
Can I use pre-cooked chicken?
Yes, you can! Just add shredded rotisserie chicken during the final 30 minutes of cooking. This can cut down the cooking time significantly, making it even easier.
How do I keep the soup from curdling?
Adding the heavy cream at the end and on low heat helps prevent curdling. Gradually stirring in the cream also helps create a smooth, creamy texture.
Is there a gluten-free option?
Absolutely! Use gluten-free pasta, and make sure the bread crumbs are also gluten-free. Alternatively, omit the pasta and use extra veggies to keep it fully gluten-free.
Storage Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, warm it on the stovetop over low heat, stirring occasionally. You can also reheat it in the microwave, but stir midway through to ensure even heating. If the soup thickens, add a splash of chicken broth or milk to reach your desired consistency.
More Cozy Crockpot Recipes to Try!
If you loved this creamy, comforting soup, here are a few more crockpot favorites to explore:
- Shepherd’s Pie Soup: A Comforting Twist on a Classic Favorite
Dive into a bowl of this hearty, flavorful Crockpot Chicken Parmesan Soup, and let it become your new go-to comfort food. It’s a crowd-pleaser that’s sure to warm both the heart and soul—enjoy!
Print
Crockpot Chicken Parmesan Soup Recipe
- Total Time: 6 hours 45 minutes
- Yield: 8 servings 1x
Description
Enjoy all the cozy flavors of classic Chicken Parmesan in this easy Crockpot Chicken Parmesan Soup! Loaded with tender chicken, rich tomato flavors, and creamy cheese, this warm and comforting soup is perfect for any weeknight. Let the crockpot do all the work—just a sprinkle of mozzarella and crispy breadcrumbs on top makes it irresistible!
Ingredients
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 can crushed tomatoes (28 oz)
- 1 can tomato sauce (15 oz)
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp Italian seasoning
- 4 cups chicken broth
- 1 cup parmesan cheese, freshly shaved
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
For the Topping:
- 1/2 cup bread crumbs
- 1 tablespoon butter
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Place the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth in the crockpot. Stir to combine.
- Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Stir in the parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for 30 minutes or high for 15 minutes until the pasta is tender.
- While the soup finishes, melt butter in a small pan over medium heat. Add bread crumbs and toast until golden and crispy.
- Serve the soup in bowls topped with shredded mozzarella cheese and toasted breadcrumbs. Enjoy!
Notes
For best results, add the pasta at the end to avoid overcooking.
Substitute chicken thighs for an even juicier texture.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Crockpot/Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 430
- Sugar: 4g
- Cholesterol: 105mg