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
Scale
- 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