If there’s one thing my Texas roots and three busy kids have taught me, it’s that dinner needs to be both comforting and hands-off whenever possible. That’s why Crockpot Chicken Parmesan Soup is such a gem in my kitchen. Imagine all the flavors of your favorite cheesy, saucy Italian dish—but in a bowl of soul-warming soup that practically makes itself while you live your life. Perfect for chilly evenings, game-day Sundays, or when you simply want the house to smell like an Italian grandma just moved in.
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Why You’ll Love This Crockpot Chicken Parmesan Soup
- Set it and forget it: Toss everything in the slow cooker and walk away.
- Kid-approved: My little crew gobbles this up without complaint (which, moms, you know is a small miracle).
- Restaurant flavors at home: Rich tomatoes, creamy Parmesan, and tender chicken taste like takeout—but on your terms.
- Freezer-friendly: Make extra and stash some away for a future “what’s for dinner?” crisis.
What Does Crockpot Chicken Parmesan Soup Taste Like?
This soup tastes like a warm hug with a cheesy twist. The tomato base is rich and tangy, the shredded chicken soaks up all those Italian seasonings, and the Parmesan creaminess ties it together like a cozy bow. Add in pasta, melty mozzarella, and a crunchy breadcrumb topping, and it’s basically a deconstructed Chicken Parmesan—but without the frying oil and fuss.
Ingredients You’ll Need for Crockpot Chicken Parmesan Soup
One of my favorite things about Crockpot Chicken Parmesan Soup is how simple the ingredients are—you probably have most of them in your pantry already. Each one plays an important role in creating that rich, cozy, cheesy flavor that keeps everyone coming back for seconds. Here’s what you’ll need:
- Boneless chicken breasts (3 pieces) – These cook low and slow until they’re fork-tender. I shred them right in the crockpot, and they soak up all the garlicky tomato goodness. If you’re a fan of darker meat, chicken thighs work beautifully too.
- Garlic (1 tablespoon, minced) – Garlic is non-negotiable here. It gives the soup depth and that “Italian kitchen” aroma that makes the whole house smell irresistible.
- Crushed tomatoes (1 large 28 oz can) – This is the backbone of the broth. Crushed tomatoes add body and a little sweetness, balancing perfectly with the cheese.
- Tomato sauce (1 15 oz can) – Extra tomato sauce ensures the base is smooth and silky. This keeps the soup from being too chunky, making it slurp-worthy.
- Seasonings – A simple mix of 1 teaspoon salt, 1 teaspoon black pepper, and 2 teaspoons Italian seasoning ties everything together. That Italian seasoning is what gives the soup that “just like Nonna made” vibe.
- Chicken broth (4 cups) – Use a good quality broth because it’s the liquid foundation of your soup. Homemade broth is always amazing, but store-bought works in a pinch.
- Parmesan cheese (1 cup, freshly shaved) – This is where the “Parmesan” in Chicken Parmesan comes to life. Freshly shaved Parmesan melts beautifully, adding a nutty creaminess.
- Heavy whipping cream (1 cup) – For that dreamy, creamy texture that makes the broth extra indulgent. If you want something lighter, you can use half-and-half.
- Rotini pasta (8 oz, uncooked) – Pasta makes the soup hearty and filling. Rotini holds onto the sauce and cheese so well, but feel free to swap it for penne or shells.
For the crunchy, cheesy topping:
- Bread crumbs (½ cup) – Toasted in butter until golden, these crumbs mimic the crispy coating you’d normally find on baked Chicken Parmesan.
- Butter (1 tablespoon) – A little butter goes a long way in making those bread crumbs extra flavorful.
- Mozzarella cheese (1 ½ cups, shredded) – Melted over the top, mozzarella gives you that stretchy, gooey bite we all secretly love.
👉 Pro Tip: If you want a side dish to go with this soup, try my Garlic Bread Rolls. They’re perfect for dunking into the tomato-Parmesan broth.
How to Make Crockpot Chicken Parmesan Soup
The beauty of Crockpot Chicken Parmesan Soup is that it feels like a fancy Italian-American dinner, but the slow cooker does almost all the work. Here’s a detailed step-by-step breakdown so you can feel confident from start to finish.
Step 1: Gather and prep your ingredients
Lay everything out on your counter before you start. Trust me, this makes life easier—especially on busy weeknights when kids are asking for snacks and the dog’s barking at the delivery guy. Chop your garlic, measure your seasonings, and have your chicken ready to go. (Psst…if you want to multitask, this is also a great time to whip up a batch of Cheddar Garlic Herb Potato Soup for later in the week!)
Step 2: Build the flavor base in the crockpot
Place the chicken breasts into the bottom of your crockpot. Sprinkle over the garlic, then pour in the crushed tomatoes, tomato sauce, salt, black pepper, and Italian seasoning. Finally, add the chicken broth. Give everything a quick stir so the chicken is surrounded by all that tomato goodness.
Step 3: Let the crockpot work its magic
Cover the crockpot with the lid and cook on low for 6–8 hours or high for 3–4 hours. During this time, the chicken slowly tenderizes, the tomatoes deepen in flavor, and your kitchen will start to smell like a cozy Italian trattoria.
Step 4: Shred the chicken
Once the chicken is fully cooked and tender, use two forks to shred it directly in the crockpot. Don’t worry if it looks a little messy—shredded chicken soaks up the broth and seasonings, which means every bite will be flavorful.
Step 5: Add the creamy, cheesy magic
Now it’s time for the star players. Stir in the freshly shaved Parmesan cheese, the heavy whipping cream, and the uncooked rotini pasta. These ingredients transform the soup into something rich and hearty. Cover again and cook for another 30 minutes on low (or 15 minutes on high) until the pasta is perfectly tender.
Step 6: Make the crispy topping
While the pasta cooks, melt butter in a small skillet and toss in the bread crumbs. Cook over medium heat for 3–4 minutes, stirring often, until they’re golden and crunchy. This step might seem small, but trust me—it makes the soup taste just like classic Chicken Parmesan with that irresistible crispy bite.
Step 7: Assemble and serve
Ladle generous portions of the soup into bowls. Top each serving with a sprinkle of shredded mozzarella cheese and a spoonful of the crispy bread crumbs. Watch the mozzarella melt into gooey strings while the breadcrumbs stay crunchy on top—heaven in a bowl!
Step 8: Enjoy your cozy, comforting meal
Serve hot and enjoy the comfort of Chicken Parmesan in soup form. Pair with a side salad or some Garlic Bread Rolls for a complete meal that’ll make the whole family happy.
Tips and Tricks for Perfect Crockpot Chicken Parmesan Soup
- Don’t overcook the pasta: Add it toward the end so it doesn’t turn mushy.
- Want it thicker? Use less broth, or let it simmer uncovered for a bit before serving.
- Shortcut alert: Use shredded rotisserie chicken and cut the cook time in half.
- Make it lighter: Swap heavy cream for half-and-half or even evaporated milk.
- Crispy topping is non-negotiable: That buttery breadcrumb crunch makes it feel just like Chicken Parm.
Storage for Crockpot Chicken Parmesan Soup
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze without the pasta for up to 2 months. When reheating, cook fresh pasta separately and stir it in.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely—thighs add extra juiciness and flavor.
What pasta works best?
Rotini holds the creamy broth beautifully, but penne or shells are great swaps.
Can I make this ahead of time?
Yes! Prep all the ingredients (except pasta and dairy) in a freezer bag, then dump into your crockpot on cooking day.
Conclusion
There you have it—Crockpot Chicken Parmesan Soup that delivers big flavor with minimal effort. It’s cozy, cheesy, and downright comforting, perfect for busy weeknights or lazy Sundays. If you try this recipe, let me know how your family liked it—or tag me on social media with your delicious bowls. I can’t wait to see your spin on it!
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Crockpot Chicken Parmesan Soup: Easy Slow Cooker Dinner
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Gluten Free
Description
A warm and comforting soup combining tender chicken, rich tomatoes, and creamy Parmesan, perfect for cozy nights. Made easily in the slow cooker for a hands-off, flavorful meal.
Ingredients
3 boneless chicken breasts
1 tablespoon minced garlic
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Italian seasoning
4 cups chicken broth
1 cup freshly shaved Parmesan cheese
1 cup heavy whipping cream
8 oz rotini pasta (uncooked)
For the Topping:
½ cup bread crumbs
1 tablespoon butter
1 ½ cups shredded mozzarella cheese
Instructions
1. Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir to combine.
2. Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
3. Once the chicken is cooked, shred the chicken directly in the crockpot using two forks.
4. Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for an additional 30 minutes or high for 15 minutes, until the pasta is cooked through.
5. While the pasta is cooking, sauté the bread crumbs in 1 tablespoon of butter in a small saucepan over medium heat until golden and crispy, about 3-4 minutes.
6. To serve, ladle the soup into individual bowls and top each serving with shredded mozzarella cheese and a sprinkle of crispy bread crumbs.
Notes
Adjust the amount of seasoning to taste.
For a thicker soup, reduce the amount of chicken broth.
Use gluten-free pasta and breadcrumbs to keep the dish entirely gluten-free.
