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Crock Pot Creamy Chicken Parmesan Soup

Close-up of a white bowl filled with creamy chicken parmesan soup, featuring shredded chicken, pasta shells, and diced tomatoes.

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This recipe brings the rich, cheesy flavors of classic Chicken Parmesan into a comforting, easy-to-make soup using your slow cooker. It is perfect for busy weeknights when you crave hearty, home-style Italian food.

Ingredients

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  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 cup dried pasta (like rotini or small shells)
  • Salt, to taste
  • Black pepper, to taste
  • Optional topping: Mozzarella cheese and fresh basil

Instructions

  1. Place the chicken breasts, diced onion, minced garlic, chicken broth, diced tomatoes (with juice), Italian seasoning, salt, and pepper into the basin of your slow cooker.
  2. 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 breasts from the slow cooker. Shred the chicken using two forks, then return the shredded chicken to the slow cooker.
  4. Stir in the heavy cream and the grated Parmesan cheese until the soup becomes creamy.
  5. Increase the heat setting to high (if using low previously) and add the dried pasta. Cook for 15 to 20 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
  6. Taste the soup and adjust salt and pepper as needed.
  7. Ladle the soup into bowls. Top each serving with shredded mozzarella cheese and fresh basil, if desired.

Notes

  • If you need this soup faster, you can use pre-cooked rotisserie chicken. Add the shredded rotisserie chicken during the last hour of cooking.
  • For a slightly lighter soup, substitute half-and-half for the heavy cream.
  • This soup freezes well. Cool completely before storing in an airtight container for up to three months.

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