Some recipes just feel like a big, warm hug in a bowl, and this Crock Pot Creamy Chicken Parmesan Soup is absolutely one of them. It takes all the rich, savory flavors of a classic chicken parmesan dinner and transforms them into a comforting, slow-cooked soup. The magic of the Crock Pot is that you can toss everything in, set it, and forget it, coming home to a house filled with the most incredible aromas. It’s creamy, cheesy, and packed with tender chicken—the perfect antidote to a busy day. This isn’t just soup; it’s a a complete, soulful meal that my whole family loves.
Why I Love This Recipe
Life gets hectic, and on those days, the last thing I want is a complicated recipe with a mountain of dishes. This Crock Pot soup is a lifesaver. It’s a one-pot meal that requires minimal prep and maximum flavor. The slow cooking process allows the tomatoes, garlic, and herbs to meld together into a deep, rich base that tastes like it’s been simmering for hours. The best part? The heavy cream, Parmesan, and mozzarella stirred in at the end create a luscious, velvety texture that makes every spoonful feel indulgent. And of course, the pasta cooks right in the pot, soaking up all that incredible flavor. It’s the kind of dinner that makes you feel good from the inside out.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a little heat)
- 4 cups (960 ml) chicken broth
- ½ cup (120 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1 ½ cups uncooked pasta (like rotini or penne)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs would also work wonderfully here. They tend to stay even more moist and tender during the slow cooking process.
- Cheese: Feel free to use a blend of Parmesan and Pecorino Romano for a sharper flavor. You can also use provolone instead of mozzarella for a slightly different cheesy pull.
- Pasta: If you don’t have rotini or penne, any small-to-medium-sized pasta will do. Just be sure to check for doneness, as cooking times might vary.
- Spices: Not a fan of spice? Just omit the red pepper flakes. If you want more heat, you can add a full teaspoon.
- Cream: For a lighter option, you can use half-and-half, but the heavy cream gives it that signature creamy richness.
- Veggies: Want to sneak in more vegetables? Try adding a handful of chopped spinach or a cup of diced carrots or bell peppers at the beginning with the other ingredients.
How to Make Crock Pot Creamy Chicken Parmesan Soup
- Add Ingredients to Crock Pot: Place the chicken breasts in the bottom of your Crock Pot. Add the crushed tomatoes, tomato sauce, diced onion, minced garlic, basil, oregano, red pepper flakes (if using), and chicken broth. Stir everything together until well combined.
- Cook the Soup: Cover the Crock Pot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and fall apart easily.
- Shred the Chicken: Once the cooking time is up, carefully remove the chicken breasts from the soup and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the Crock Pot.
- Add Cream and Cheese: Stir in the heavy cream, grated Parmesan cheese, and shredded mozzarella cheese. Give it a good stir to combine everything. Then, add the uncooked pasta and stir one more time to ensure the pasta is submerged in the liquid.
- Cook the Pasta: Put the lid back on and continue to cook on low for an additional 30-40 minutes, or until the pasta is tender and cooked through.
- Serve: Taste the soup and season with salt and pepper as needed. Ladle the hot soup into bowls. Garnish with fresh basil or parsley and a sprinkle of extra Parmesan cheese, if you like.
Tips for Success
- Don’t overcook the pasta: The last thing you want is mushy pasta. Check the pasta after about 30 minutes of cooking and remove it from the heat as soon as it’s tender. The pasta will continue to absorb liquid as it sits, so it’s better to undercook it slightly than overcook it.
- Fresh is best: While dried herbs work, using fresh basil and parsley for garnish really brightens up the flavors and adds a nice pop of color.
- Use good quality broth: The chicken broth is the foundation of this soup. Using a high-quality, flavorful broth will make a big difference in the final taste.
- Adjust consistency: If you find the soup is too thick, you can add a little more chicken broth or water to reach your desired consistency.
Serving Suggestions and Pairings
This soup is hearty enough to be a meal on its own, but it’s even better with a few accompaniments. I love to serve it with a fresh side salad to cut through the richness. A loaf of warm, crusty bread or garlic bread is a must for dipping and soaking up every last bit of that creamy, cheesy broth. For a drink pairing, a light Chianti or a crisp Pinot Grigio would be fantastic.
For other comforting dinners, you might also like my Classic Spaghetti Recipe with Homemade Sauce or my Instant Pot Lasagna when you need a fast and easy dinner.
Nutritional Information (per serving, estimated)
- Calories: ~480
- Protein: ~35g
- Fat: ~20g
- Carbohydrates: ~38g
Please note: This is an approximation and can vary based on specific ingredient brands and portion sizes.
Storage and Leftover Tips
Leftover Crock Pot Creamy Chicken Parmesan Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Be aware that the pasta will continue to absorb liquid as it sits, so the soup will thicken. When reheating, you might want to add a splash of chicken broth or water to thin it out again. This soup does not freeze well due to the dairy and pasta, which can change texture upon thawing.
More Recipes You’ll Love
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
- These Chicken Enchiladas are My Go-To for Cozy, Crowd-Pleasing Dinners
Final Thoughts
This Crock Pot Creamy Chicken Parmesan Soup is a true game-changer for those busy nights when you still want a hearty, homemade meal. It’s a testament to the power of the slow cooker and how simple ingredients can come together to create something truly special. Give this recipe a try and let me know what you think! I love hearing your feedback and seeing your creations. Feel free to comment below or tag me on social media with your photos.
Crock Pot Creamy Chicken Parmesan Soup
Ingredients
- 1 lb (450 g) boneless chicken breasts
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 4 cups (960 ml) chicken broth
- 1 can (15 oz) crushed tomatoes
- 1 cup (150 g) sliced carrots
- 1 cup (150 g) diced celery
- 1 cup (150 g) diced onion
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Place the boneless chicken breasts in the Crock Pot.
- Add the dried basil, dried oregano, crushed tomatoes, sliced carrots, diced celery, diced onion, and chicken broth.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the soup.
- Stir in the grated Parmesan cheese and shredded mozzarella cheese until melted and creamy.
- Serve hot, garnished with fresh basil if desired.
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