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Easy Crockpot Creamy Chicken Parmesan Soup

A spoonful of creamy chicken parmesan soup showing extreme cheese pull with shredded chicken.
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This recipe brings the comforting flavors of classic Chicken Parmesan into a hearty, creamy soup, made simply in your slow cooker. Use rotisserie chicken for maximum convenience on busy weeknights.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups low sodium chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1 cup small pasta (like rotini or ditalini)
  • 1 cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Place the chicken breasts, diced onion, minced garlic, diced tomatoes (with juice), chicken broth, tomato sauce, Italian seasoning, basil, salt, and pepper into the basin of your slow cooker.
  2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Stir in the heavy cream and the 1 cup of grated Parmesan cheese until fully combined.
  5. Increase the slow cooker setting to high (if it was on low) and let it heat for about 15 minutes, or until the soup is simmering.
  6. Stir in the pasta and cook on high for 15 to 20 minutes, or until the pasta is tender. If the soup thickens too much, add a splash more broth or water.
  7. Taste and adjust salt and pepper as needed.
  8. Ladle the soup into bowls. Top each serving with extra grated Parmesan cheese and shredded mozzarella cheese, if using. Serve immediately.

Notes

  • For a quicker weeknight meal, use pre-cooked rotisserie chicken instead of raw chicken breasts. Add the shredded chicken during the last hour of cooking.
  • If you prefer a less creamy soup, reduce the heavy cream to 1/2 cup and skip the optional mozzarella topping.
  • This soup freezes well if you omit the pasta before freezing. Cook the pasta separately and add it when reheating individual portions.

Nutrition

Find it online: https://cookincorner.com/chicken-parmesan-soup-creamy-slow-cooker-recipe/