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Crockpot Chicken Parmesan Soup: The Cozy, Cheesy Comfort You Crave

Bowl of Crockpot Chicken Parmesan Soup topped with melted mozzarella cheese and fresh basil
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The ultimate comfort food combining all the flavors of classic chicken parmesan into a hearty, creamy soup. Made easily in your slow cooker with tender chicken, pasta, and rich tomato broth topped with melted cheese.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 8 oz ditalini or other small pasta
  • Fresh basil for garnish
  • Salt and pepper to taste

Instructions

  1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken on both sides until golden brown, about 3-4 minutes per side. Transfer chicken to the slow cooker.
  2. In the same skillet, sauté the onion until translucent, about 4-5 minutes. Add garlic and cook for another minute until fragrant. Transfer to the slow cooker.
  3. Add crushed tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes if using to the slow cooker. Stir to combine.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and tender.
  5. Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. Cook pasta separately according to package directions until al dente. Drain and add to the soup.
  7. Stir in the heavy cream and half of the mozzarella and Parmesan cheese. Cook for another 10-15 minutes until heated through and cheese is melted.
  8. Season with additional salt and pepper to taste. Serve hot, topped with remaining mozzarella and Parmesan cheese and fresh basil.

Notes

  • Searing the chicken first adds incredible depth of flavor to the broth. Don’t skip this step even though it takes a few extra minutes.
  • Cook pasta separately to prevent it from becoming mushy and absorbing too much liquid. This keeps the soup texture perfect.
  • For meal prep, freeze the soup base without pasta and cream for up to 3 months. Add fresh pasta and cream when reheating.
  • Use freshly shredded mozzarella instead of pre-shredded for the best melting quality and creamier texture.

Nutrition

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