There's nothing like a warm, hearty bowl of Crockpot Chicken Parmesan Soup to make you feel cozy on a chilly day. This creamy, flavorful soup is a delightful twist on the classic Italian dish, offering all the cheesy, tomatoey goodness of Chicken Parmesan in a comforting, spoonable form.

I discovered this recipe during a particularly busy week when I needed something hands-off yet satisfying for dinner. After just one bite, it became an instant hit in our household, earning its spot on our list of go-to meals. Let me show you why this recipe deserves a place at your table too.
Why You'll Love This Crockpot Chicken Parmesan Soup
Get ready to fall head over heels for this deliciously simple dish. Crockpot Chicken Parmesan Soup is more than just a meal – it’s a warm hug in a bowl.
First, it’s unbelievably easy to make. Thanks to the slow cooker, you can set it and forget it while the flavors meld together beautifully. It's perfect for busy weekdays or lazy weekends.
This soup is also incredibly satisfying without being overly heavy. The tender shredded chicken, savory tomato base, and gooey melted cheese make every bite irresistible.
It’s a family-friendly dish that even picky eaters will enjoy. You can serve it with crusty bread or a fresh salad to round out the meal, making it versatile for any occasion.
Finally, it’s a budget-conscious choice. Using pantry staples and affordable ingredients, you can whip up a big batch that serves the whole family without breaking the bank.
Ingredients Notes

The beauty of Crockpot Chicken Parmesan Soup lies in its simple yet flavorful ingredients. Each one plays a vital role in creating a dish that’s as comforting as it is delicious.
Chicken breasts are the star of this dish. They cook slowly until tender and shreddable, soaking up the rich flavors of the soup. You can also use boneless, skinless chicken thighs if you prefer a slightly juicier texture.
Crushed tomatoes form the base of the soup, giving it a robust, tangy flavor. Look for a high-quality brand with no added sugar for the best results.
Chicken broth adds depth and richness. Using a low-sodium option allows you to control the salt level to your taste.
Italian seasoning brings all the classic Italian flavors together. A blend of basil, oregano, and thyme ensures every bite is herbaceous and aromatic.
Pasta adds heartiness to the soup. Small shapes like ditalini, orzo, or even elbow macaroni work well. Cook it separately to avoid it getting mushy in the crockpot.
If you have a slow cooker, you’re all set. Other helpful tools include a large ladle for serving and an immersion blender if you prefer a slightly creamier texture.
How To Make This Crockpot Chicken Parmesan Soup

Making this soup is a breeze. With just a few simple steps, you’ll have a comforting dinner ready to enjoy.
Start by placing chicken breasts, crushed tomatoes, chicken broth, minced garlic, and Italian seasoning in the crockpot. Give it a quick stir to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours.
Once the chicken is cooked through, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the pot, stirring it back into the soup.
Meanwhile, cook your pasta according to the package directions. Drain and set aside until the soup is ready.
About 30 minutes before serving, stir in a generous amount of grated Parmesan cheese. This will add a creamy, cheesy flavor to the soup. If you’d like, you can also stir in a splash of heavy cream for extra richness.
To serve, ladle the soup into bowls and top each with freshly shredded mozzarella cheese and a sprinkle of fresh parsley. The cheese will melt into gooey perfection as you enjoy your meal.
Storage Options
This soup is perfect for meal prep, as it stores beautifully in the fridge or freezer.
To store leftovers in the fridge, transfer the soup to an airtight container and refrigerate for up to 4 days. Keep the cooked pasta separate to prevent it from soaking up too much liquid.
For longer storage, freeze the soup (without the pasta) in freezer-safe containers for up to 3 months. Thaw it overnight in the fridge before reheating.
When reheating, warm the soup gently on the stove over medium heat, stirring occasionally. Add the pasta just before serving to keep its texture intact.
Variations and Substitutions
This recipe is wonderfully adaptable, making it easy to customize to your preferences.
For a low-carb option, skip the pasta and add cooked cauliflower rice or zucchini noodles instead.
If you’re looking for extra veggies, stir in spinach, kale, or diced zucchini during the last 30 minutes of cooking.
Prefer a spicier kick? Add a pinch of red pepper flakes or a dash of hot sauce to the soup base.
Vegetarians can swap the chicken for white beans or chickpeas and use vegetable broth instead of chicken broth.
Finally, feel free to experiment with different cheeses. Fontina, provolone, or even sharp cheddar can bring a unique twist to the dish.
Crockpot Chicken Parmesan Soup is one of those recipes you’ll want to make again and again. Its comforting flavors, simple preparation, and endless versatility make it a winner every time. So grab your crockpot and give this recipe a try – your family will thank you!
PrintCrockpot Chicken Parmesan Soup Recipe
This Crockpot Chicken Parmesan Soup is a hearty and flavorful slow-cooked meal packed with tender chicken, rich tomato broth, and Italian herbs. It's an easy, comforting recipe perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 cup marinara sauce
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- ½ cup heavy cream
- 1 cup cooked pasta (optional)
- Fresh parsley and extra Parmesan for garnish
Instructions
- Add chicken, chicken broth, crushed tomatoes, marinara sauce, onion, garlic, Italian seasoning, basil, salt, and pepper to the crockpot.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Shred the chicken directly in the crockpot using two forks.
- Stir in Parmesan cheese, heavy cream, and cooked pasta (if using). Cook for an additional 20 minutes on low.
- Serve warm, garnished with fresh parsley and extra Parmesan.
Notes
- For a low-carb option, skip the pasta or replace it with zucchini noodles.
- Add a pinch of red pepper flakes for extra heat.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 850mg
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