Crockpot chicken Parmesan soup is everything I love about the classic Italian dish—savory tomato base, juicy shredded chicken, melted cheese, and herbs—turned into a warm, comforting bowl of soup. It’s cozy, flavorful, and ridiculously easy to make thanks to the slow cooker.
Why You’ll Love This Recipe
I love this recipe because I can toss everything in the crockpot and walk away while the magic happens. It’s a one-pot wonder that turns simple ingredients into a cheesy, hearty meal that tastes like it simmered on the stove all day. It has the soul of chicken Parm with the comfort of a bowl of soup, and it’s perfect for chilly nights or easy meal prep.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Crushed tomatoes
- Tomato sauce
- Chicken broth
- Onion (diced)
- Garlic (minced)
- Italian seasoning
- Salt and pepper
- Pasta (small shapes like rotini, ditalini, or shells)
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Fresh basil or parsley (optional for garnish)
- Optional: red pepper flakes for a little heat
Directions
- I add the chicken, crushed tomatoes, tomato sauce, broth, onion, garlic, and seasonings into the crockpot.
- I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
- Once the chicken is done, I remove it, shred it with two forks, and return it to the pot.
- I stir in the pasta and cook on high for another 15–20 minutes, or until the noodles are tender.
- Just before serving, I stir in mozzarella and Parmesan cheese until melted and creamy.
- I ladle the soup into bowls and top with extra cheese and fresh herbs if I want to dress it up.
Servings and Timing
This recipe makes about 6 hearty servings. It takes 10 minutes to prep, 6–7 hours to cook on low (or 3–4 on high), plus about 20 minutes for the pasta at the end.
Variations
- I sometimes use frozen breaded chicken cutlets, cook them separately, then slice and add on top of each bowl for a true chicken Parm feel.
- Adding a splash of cream or half-and-half before serving makes it extra rich.
- Gluten-free pasta or zucchini noodles work well for a lighter version.
- I’ve also made it spicy by adding Italian sausage and crushed red pepper.
Storage/Reheating
I store leftovers in the fridge for up to 4 days. The pasta can soak up the broth, so I add a splash of water or broth before reheating. To reheat, I warm it on the stove over medium heat or microwave individual portions. This soup also freezes well without the pasta—just cook fresh noodles and stir them in when reheating.
FAQs
Can I use pre-cooked chicken?
Yes, I’ve used leftover rotisserie chicken and added it toward the end, just before the pasta goes in. It still soaks up all the flavor.
What pasta works best in this soup?
I like small pasta shapes like ditalini, rotini, or shells because they hold up well and fit perfectly in each spoonful.
Can I cook the pasta separately?
Absolutely. If I’m planning to store leftovers, I often cook the pasta on the side and add it to each bowl to avoid sogginess.
Is this soup freezer-friendly?
Yes, I freeze the base without the pasta and cheese. When I reheat, I stir in freshly cooked pasta and cheese for best texture.
Can I make this on the stovetop?
Definitely. I just simmer everything (except pasta and cheese) in a large pot for about 25–30 minutes, then shred the chicken, add pasta, and cook until tender.
Conclusion
Crockpot chicken Parmesan soup is one of my favorite ways to get all the flavors of a classic Italian dish with half the effort. It’s hearty, cheesy, and full of comforting tomato goodness—perfect for busy weeknights or slow, cozy weekends. Once I tried it, it quickly became a regular in my meal rotation.
Print
Crockpot Chicken Parmesan Soup
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on low (or 3–4 hours on high)
- Total Time: 6½–7½ hours
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Description
This crockpot chicken Parmesan soup delivers all the cozy, cheesy flavors of the classic Italian dish in a warm, slow-cooked bowl of comfort. With juicy shredded chicken, a rich tomato broth, pasta, and melty mozzarella and Parmesan, it's the perfect dump-and-go weeknight dinner for busy or chilly days.
Ingredients
- 1½–2 lbs boneless, skinless chicken breasts or thighs
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups low-sodium chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ tsp Italian seasoning
- Salt and pepper, to taste
- 1½ cups uncooked pasta (e.g., ditalini, rotini, or shells)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
- Optional: ¼ teaspoon red pepper flakes for heat
Instructions
- Add chicken, crushed tomatoes, tomato sauce, broth, onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using) to the crockpot.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and shreds easily.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in uncooked pasta and cook on high for 15–20 minutes, or until pasta is tender.
- Just before serving, stir in mozzarella and Parmesan cheese until melted and creamy.
- Serve hot, garnished with fresh basil or parsley and extra cheese if desired.
Notes
- Use rotisserie or pre-cooked chicken to cut down on cook time—just add it in with the pasta.
- Cook pasta separately if storing leftovers to avoid sogginess.
- Add a splash of cream or half-and-half before serving for extra richness.
- Freeze the soup base without pasta and cheese, then add fresh when reheating.
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