Why You’ll Love This Recipe
- Easy & Hands-Off – Let the slow cooker do the work for a hassle-free meal.
- Creamy & Comforting – Rich Parmesan cheese and a creamy base make this soup ultra-satisfying.
- Packed with Flavor – Italian seasoning, garlic, and tomatoes create a delicious, well-balanced taste.
- Family-Friendly – A cozy meal that both kids and adults will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 cup heavy cream or half and half
- 1 cup grated Parmesan cheese
- 2 cups cooked pasta (such as penne or rotini)
- 1/2 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Directions
- Prepare the Slow Cooker – Place the chicken breasts in the crock pot and pour in the chicken broth and diced tomatoes.
- Add Seasonings – Stir in the Italian seasoning, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes (if using).
- Cook the Soup – Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken – Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
- Make It Creamy – Stir in the heavy cream (or half and half) and grated Parmesan cheese. Mix until the cheese is fully melted and the soup is creamy.
- Add Pasta & Mozzarella – Stir in the cooked pasta, then sprinkle the shredded mozzarella on top. Cover and let it sit for 5-10 minutes until the cheese melts.
- Serve & Enjoy – Ladle the soup into bowls and garnish with fresh basil or parsley. Serve warm with garlic bread or a side salad.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
Variations
- Gluten-Free – Use gluten-free pasta or skip the pasta altogether for a low-carb version.
- Vegetarian Option – Replace chicken with white beans or mushrooms and use vegetable broth.
- Spicy Version – Add more crushed red pepper flakes or a splash of hot sauce.
- Extra Cheesy – Mix in extra Parmesan or top with more mozzarella for a richer soup.
Storage/Reheating
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – Freeze the soup (without pasta) for up to 2 months. Thaw overnight in the fridge and reheat before serving.
- Reheating – Warm on the stove over medium heat or in the microwave. Add a splash of broth or cream if needed.
FAQs
Can I use rotisserie chicken?
Yes! If using pre-cooked rotisserie chicken, add it in the last 30 minutes of cooking.
Can I cook the pasta in the crock pot?
It’s best to cook the pasta separately and add it before serving to avoid mushy noodles.
What can I serve with this soup?
Garlic bread, a fresh side salad, or roasted vegetables pair perfectly with this soup.
Can I use milk instead of heavy cream?
Yes, but the soup will be less rich. You can also mix in a bit of cornstarch with the milk to thicken it.
Can I use different cheeses?
Absolutely! Parmesan and mozzarella are classic, but you can also try provolone or Asiago for extra depth.
Conclusion
This Crock Pot Creamy Chicken Parmesan Soup is the perfect cozy, cheesy, and satisfying meal that brings the flavors of a classic Chicken Parmesan dish into an easy-to-make soup. Whether for a busy weeknight dinner or a comforting weekend meal, this dish is sure to be a new favorite!
Print
Crock Pot Creamy Chicken Parmesan Soup
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings
- Diet: Vegetarian
Description
This Crock Pot Creamy Chicken Parmesan Soup takes all the flavors of classic Chicken Parmesan and transforms them into a rich, comforting soup. Made in the slow cooker with tender chicken, creamy Parmesan cheese, and hearty pasta, this dish is an easy, family-friendly meal perfect for busy nights!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 cup heavy cream or half and half
- 1 cup grated Parmesan cheese
- 2 cups cooked pasta (such as penne or rotini)
- ½ cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions
- Prepare the Slow Cooker – Place the chicken breasts in the crock pot and pour in the chicken broth and diced tomatoes.
- Add Seasonings – Stir in the Italian seasoning, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes (if using).
- Cook the Soup – Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken – Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
- Make It Creamy – Stir in the heavy cream (or half and half) and grated Parmesan cheese. Mix until the cheese is fully melted and the soup is creamy.
- Add Pasta & Mozzarella – Stir in the cooked pasta, then sprinkle the shredded mozzarella on top. Cover and let it sit for 5-10 minutes until the cheese melts.
- Serve & Enjoy – Ladle into bowls and garnish with fresh basil or parsley. Serve warm with garlic bread or a side salad.
Notes
- Gluten-Free – Use gluten-free pasta or skip the pasta for a low-carb version.
- Vegetarian Option – Swap chicken for white beans or mushrooms and use vegetable broth.
- Spicy Version – Add more crushed red pepper flakes or a splash of hot sauce.
- Extra Cheesy – Mix in extra Parmesan or top with more mozzarella for a richer soup.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – Freeze the soup without pasta for up to 2 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
