Crockpot Chicken Parmesan Soup Recipe is a comforting, hearty twist on classic Italian flavors, reimagined as an easy, slow‑cooked soup. Perfect for busy families and cozy evenings, this creamy, cheesy delight brings together tender chicken, rich tomato broths, rotini pasta, and a decadent Parmesan‑cream swirl. Succulent and savory, it’s designed to warm both your body and your soul—all with minimal hands‑on effort. In under ten minutes of prep, your Crockpot does the rest, delivering a dish that’s rich in flavor and comforting like a warm embrace. Whether you’re craving something familiar or seeking a fuss‑free dinner that feels gourmet, this recipe is your perfect springboard.
Why You’ll Love This Recipe
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Hands‑off convenience: Let your Crockpot work its magic while you handle other tasks, freeing up busy evenings.
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Classic flavors, reinvented: All the beloved tastes of chicken Parmesan—garlicky tomato, creamy cheese, Italian seasoning—come together in a soothing soup.
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Hearty yet cozy: Packed with chicken, pasta, and rich broth, it’s filling enough for dinner but feels like a warm hug in a bowl.
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Customizable: Easy to adapt—swap in gluten‑free pasta, add veggies, or lighten it up with reduced‑fat cream.
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Great for leftovers: Keeps well in the fridge and often tastes even better the next day, making it perfect for meal prep.
Ingredients
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3 boneless chicken breasts (about 1–1½ pounds)
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1 tablespoon garlic, minced
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28 oz can of crushed tomatoes
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15 oz can of tomato sauce
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1 teaspoon salt
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1 teaspoon ground black pepper
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2 teaspoons Italian seasoning
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4 cups chicken broth
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1 cup freshly shaved Parmesan cheese
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1 cup heavy whipping cream
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8 oz uncooked rotini pasta
Topping
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½ cup breadcrumbs
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1 tablespoon butter
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1½ cups shredded mozzarella cheese
Step‑by‑Step: How to Make Crockpot Chicken Parmesan Soup
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Add chicken breasts, garlic, crushed tomatoes, tomato sauce, seasonings, and chicken broth directly into the Crockpot.
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Cover and cook on Low for 6–8 hours, or High for 3–4 hours, until the chicken is fully cooked and tender.
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Remove and shred the chicken inside the Crockpot using two forks.
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Stir in the freshly shaved Parmesan, heavy whipping cream, and uncooked rotini pasta.
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Cover again; cook on Low for 30 minutes or High for 15 minutes, until the pasta is al dente and the soup is creamy.
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While the pasta cooks, melt the butter in a small saucepan over medium heat. Toss in the breadcrumbs and cook until they’re toasted and golden brown.
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Serve the soup in bowls, topping each serving with shredded mozzarella and the crispy breadcrumb topping.
Helpful Tips
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Shred the chicken directly in‑pot to avoid extra dishes.
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Enhance the tomato richness with a dash of red wine or a hint of red pepper flakes.
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Keep the pasta slightly undercooked if planning to reheat—leftovers can thicken the soup.
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If the soup seems too thick, stir in extra chicken broth or a splash of milk to reach your preferred consistency.
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Use grated Parmesan or even pecorino Romano if you don’t have shavings on hand—just stir it in well to melt smoothly.
Substitutions And Variations
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Pasta: Gluten‑free pasta, small shells, or even orzo work—just adjust cooking time as needed.
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Cream alternative: Swap half‑and‑half or whole milk for cream to lighten it up.
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Vegetables: Boost nutrition by adding diced carrots, spinach, mushrooms, or zucchini during the last 30 minutes.
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Cheese tweaks: Use smoked mozzarella or fontina for a different flavor twist.
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Protein swaps: Replace chicken with turkey, cooked meatballs, or Italian sausage (pre‑cooked) for variation.
Storage Instructions
Keep any remaining soup in a sealed container in the fridge for up to five days. Pasta may absorb liquid over time; when reheating on the stove or in the microwave, add a splash of broth or cream to restore creaminess. For longer storage, freeze without topping: chill, ladle into freezer‑safe containers, and freeze for up to 3 months. Thaw in the fridge overnight, then reheat and finish with the breadcrumb and mozzarella topping before serving.
Nutritional Information
(Approximate per serving, yields 8 servings)
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Calories: ~350–400 kcal
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Protein: ~25 g – chicken and cheese boost protein
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Fat: ~15–18 g – heavy cream and cheeses contribute richness
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Carbohydrates: ~30–35 g – from pasta and tomatoes
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Fiber: ~2–3 g – from tomatoes and seasonings
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Sodium: moderate to high — you can reduce by using low‑sodium broth or less added salt
(Note: Nutritional values are estimates and may vary based on brands and portion sizes.)
Serving Suggestions
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Pair with a side of Italian garlic bread or crusty baguette for dunking.
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A bright green salad—like baby spinach with lemon‑olive oil dressing—provides refreshing contrast.
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Top with a splash of extra virgin olive oil and a sprinkle of fresh basil to brighten the flavors.
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Offer grated Parmesan on the side so guests can customize cheesiness.
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Add a luxurious touch by spooning on some pesto or swirling in a bit of basil cream.
Frequently Asked Questions About Crockpot Chicken Parmesan Soup
Why did my pasta get too soft?
If the rotini becomes mushy, it likely cooked too long or absorbed too much liquid. To prevent this, check the pasta’s doneness at 15 minutes if cooking on low and reduce time if needed. For leftovers, store pasta separately or slightly undercook it initially, then add more liquid when reheating.
Can I prepare this ahead of time?
Absolutely! You can assemble the ingredients (except pasta, cream, and cheese) in the Crockpot insert and refrigerate overnight. In the morning, start the cooking process, then add pasta, cream, and cheese during the last half hour.
What if I don’t want dairy?
Try substituting heavy cream with coconut milk (full‑fat for richness) and using dairy‑free Parmesan and mozzarella alternatives. Flavor will shift slightly, but the tomato‑garlic‑Italian seasoning base keeps things familiar.
Can I make this stovetop instead?
Yes! Sauté garlic in a pot, add crushed tomatoes, sauce, seasonings, broth, and poach the chicken for about 15–20 minutes until cooked. Shred, add pasta, cream, and Parmesan, simmer until pasta is tender. Then top with toasted breadcrumbs and mozzarella.
How can leftovers taste fresh and not stodgy?
Leftover thickened soup benefits from reviving with a splash of broth or milk when reheating. Adding a handful of fresh herbs—like chopped parsley or basil—brightens the flavors instantly. Don’t forget extra breadcrumb‑mozzarella topping for crunch and freshness.
Conclusion
I hope you adore this Crockpot Chicken Parmesan Soup as much as I do—it’s creamy, comforting, and downright delicious, yet effortless to prepare. Thank you for stopping by to cook along with me! There’s something truly special about the way Italian‑inspired flavors melt together in a slow‑cooked, cozy bowl of soup. Whether it’s a busy weeknight or a relaxing weekend gathering, this dish makes feeding family and friends both simple and satisfying. Enjoy every slurp and sprinkle of cheesy goodness, and happy cooking from one food lover to another. Happy soup‑making—thanks for being part of this community!
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Crockpot Chicken Parmesan Soup Recipe
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
Description
Creamy, cozy, and full of flavor, this Crockpot Chicken Parmesan Soup Recipe is the perfect one-pot comfort meal. With tender chicken, rich tomato broth, pasta, and plenty of cheesy goodness, it’s a family-friendly dinner made effortless in your slow cooker.
Ingredients
3 boneless, skinless chicken breasts
1 tablespoon minced garlic
28 oz crushed tomatoes
15 oz tomato sauce
1 tsp salt
1 tsp ground black pepper
2 tsp Italian seasoning
4 cups chicken broth
1 cup freshly shaved Parmesan cheese
1 cup heavy whipping cream
8 oz uncooked rotini pasta
Topping:
½ cup breadcrumbs
1 tablespoon butter
1½ cups shredded mozzarella cheese
Instructions
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Add chicken breasts, garlic, crushed tomatoes, tomato sauce, seasonings, and chicken broth directly into the Crockpot.
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Cover and cook on Low for 6–8 hours, or High for 3–4 hours, until the chicken is fully cooked and tender.
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Remove and shred the chicken inside the Crockpot using two forks.
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Stir in the freshly shaved Parmesan, heavy whipping cream, and uncooked rotini pasta.
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Cover again; cook on Low for 30 minutes or High for 15 minutes, until the pasta is al dente and the soup is creamy.
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While the pasta cooks, melt the butter in a small saucepan over medium heat. Toss in the breadcrumbs and cook until they’re toasted and golden brown.
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Serve the soup in bowls, topping each serving with shredded mozzarella and the crispy breadcrumb topping.
Notes
Store in an airtight container in the fridge for up to 5 days. Add extra broth when reheating if the soup thickens. For a flavor twist, stir in red pepper flakes or a splash of red wine during cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low)
Nutrition
- Serving Size: 1.5 cups (approx.)
- Calories: 380
- Sugar: 6g
- Carbohydrates: 34g
- Protein: 25g