Description
This Crockpot Chicken Parmesan Soup is a cozy and comforting slow cooker meal packed with shredded chicken, rich tomato flavor, and melty cheese — perfect for an easy weeknight dinner.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- ½ cup small pasta (like ditalini or elbow)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Place chicken breasts, onion, garlic, crushed tomatoes, chicken broth, Italian seasoning, basil, oregano, and red pepper flakes into the crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, then return to the soup.
- Add pasta and cook for another 20–25 minutes on high, until pasta is tender.
- Stir in mozzarella and Parmesan cheeses until melted and creamy.
- Season with salt and pepper to taste, then garnish with fresh parsley or basil before serving.
Notes
- Add ½ cup heavy cream for extra richness.
- Use freshly grated cheese for best melting results.
- Freeze without pasta to maintain texture when reheating.
- Substitute chicken thighs for a juicier alternative.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg