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