Description
Indulge in the comforting flavors of Chicken Parmesan with this Crockpot Chicken Parmesan Soup. Made with tender shredded chicken, rich tomato base, creamy cheese, and pasta, this hearty slow cooker recipe is perfect for cozy nights or easy weeknight dinners.
Ingredients
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 can crushed tomatoes (28 oz)
- 1 can tomato sauce (15 oz)
- 4 cups chicken broth
- 1 cup freshly shaved parmesan cheese
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
- 1/2 cup breadcrumbs
- 1 tablespoon butter
- 1.5 cups shredded mozzarella cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
1. Add chicken breasts, minced garlic, crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, and pepper to the crockpot. Stir gently to combine.
2. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender.
3. Remove chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
4. Add the parmesan cheese, heavy cream, and uncooked rotini pasta to the soup. Stir well.
5. Cook on low for an additional 30 minutes or on high for 15 minutes, until the pasta is tender.
6. While the soup finishes cooking, melt butter in a saucepan over medium heat. Add breadcrumbs and sauté until golden brown.
7. Serve the soup hot in bowls. Top with shredded mozzarella cheese and a spoonful of sautéed breadcrumbs.
8. Enjoy warm and creamy Chicken Parmesan Soup with your favorite crusty bread or salad on the side.
Notes
Make it ahead by prepping ingredients and storing them in the fridge until ready to slow cook.
Use freshly grated cheeses for best flavor and texture.
To lighten the recipe, substitute half-and-half for heavy cream or use low-fat cheeses.
For gluten-free, use gluten-free pasta and omit breadcrumbs or use gluten-free breadcrumbs.
Leftovers keep well in the fridge for up to 3 days and taste even better the next day.