Description

Crockpot Chicken Parmesan Soup delivers all the cheesy, tomato-rich flavors of chicken Parmesan in a cozy, hands-off slow cooker recipe. Tender shredded chicken swims in a garlicky marinara broth with pasta and melty cheeses for the ultimate comfort food. Ready with just 10 minutes prep, this family favorite feeds a crowd on busy weeknights.

Classic chicken Parmesan meets hearty soup in your crockpot, blending Italian seasonings, fresh veggies, and pasta without the fuss of frying. The separate pasta cooking keeps it al dente while the soup simmers to perfection. Customize with heat, dairy-free swaps, or extra veggies for endless variations that hit every craving.

Ingredients

Scale

1.5 lbs boneless skinless chicken breasts (or thighs for juicier results)
28 oz can crushed tomatoes
4 cups chicken broth (low-sodium preferred)
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
8 oz penne or orzo pasta (gluten-free if needed)
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup heavy cream (or coconut cream for dairy-free)
2 tsp Italian seasoning
1 tsp dried basil
1/2 tsp red pepper flakes (adjust for spice)
Salt and black pepper to taste
Fresh basil or parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Add chicken breasts, diced onion, garlic, red bell pepper, crushed tomatoes, chicken broth, Italian seasoning, basil, red pepper flakes, salt, and pepper to your crockpot. Stir to combine.

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken shreds easily with two forks.

Remove chicken, shred it, and return to the pot. Stir in heavy cream and cheeses until melted and creamy.

Cook pasta separately according to package directions (boil 8-10 minutes). Drain and stir into soup just before serving to avoid mushiness.

Taste and adjust seasoning. Garnish with fresh herbs.

Notes

Stovetop Version: Sauté veggies and garlic in a pot 5 minutes. Add chicken, liquids, and seasonings. Simmer 20 minutes until chicken is cooked. Shred chicken, add cream and cheeses. Cook pasta separately and stir in.

Instant Pot Conversion: Sauté veggies 3 minutes on sauté mode. Add remaining ingredients except pasta and cheeses. Pressure cook high 10 minutes, quick release. Shred chicken, stir in cooked pasta and cheeses on sauté mode 2 minutes.

Crispy Breadcrumb Topping: Melt 2 tbsp butter in skillet. Add 1 cup panko breadcrumbs, 1/4 cup Parmesan, and 1/2 tsp garlic powder. Toast until golden, 3-4 minutes. Sprinkle over bowls.

Substitutions: Dairy-free: coconut cream and vegan cheeses. Low-carb: zucchini noodles. Spicier: double red pepper flakes.

Prep Time: PT10M
Cook Time: PT6H
Category: Soup, Chicken
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 8g
Sodium: 850mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 25g
Cholesterol: 95mg