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Crock Pot Creamy Chicken Parmesan Soup
Caroline

Crock Pot Creamy Chicken Parmesan Soup

This Crock Pot Creamy Chicken Parmesan Soup transforms classic Chicken Parmesan flavors into a rich, cozy, slow-cooked bowl of comfort. Tender shredded chicken, melty cheeses, tomatoes, and pasta come together in a creamy, satisfying soup perfect for easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup marinara sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cups uncooked pasta (ditalini, elbows, or shells)
  • Fresh basil or parsley, chopped for garnish
  • Extra Parmesan for serving

Equipment

  • Crock Pot or slow cooker
  • cutting board
  • Forks for shredding chicken
  • mixing spoon
  • ladle

Method
 

  1. Place chicken breasts into the bottom of the slow cooker.
  2. Add chicken broth, diced tomatoes, and marinara sauce.
  3. Stir in Italian seasoning, garlic powder, onion powder, salt, and black pepper.
  4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
  5. Remove chicken, shred with two forks, and return to the slow cooker. Stir to combine.
  6. Add heavy cream, Parmesan, and shredded mozzarella. Stir until cheeses melt.
  7. About 30 minutes before serving, stir in uncooked pasta. Add more broth if needed.
  8. Once pasta is cooked, ladle soup into bowls.
  9. Garnish with basil or parsley and extra Parmesan.

Notes

Add red pepper flakes for heat or stir in fresh spinach for extra nutrition. The soup thickens as it sits, so thin with additional broth as needed. Stores well in the fridge for 3 days or freezer for up to 2 months.