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Crock Pot Creamy Chicken Parmesan Soup

A spoonful of creamy chicken parmesan soup lifted from a bowl, showing melted, stretchy mozzarella cheese and shredded chicken.

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Make this hearty, comforting Chicken Parmesan Soup in your slow cooker. It captures the classic Italian flavors in a creamy, easy-to-prepare meal perfect for busy weeknights.

Ingredients

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  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup rotini pasta (optional, for serving)
  • 1/2 cup shredded mozzarella cheese (for topping)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the raw chicken breasts, diced onion, minced garlic, chicken broth, diced tomatoes (with juice), Italian seasoning, salt, and pepper into the basin of your slow cooker.
  2. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  3. Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken completely. Return the shredded chicken to the slow cooker.
  4. Stir in the heavy cream and grated Parmesan cheese until well combined. Let the soup heat through for about 10 minutes on low.
  5. If you are adding pasta, cook the rotini according to package directions separately. Drain and stir the cooked pasta into the soup just before serving.
  6. Ladle the soup into bowls. Top each serving with shredded mozzarella cheese and fresh parsley.

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • If you skip the pasta in the slow cooker, serve the soup over cooked pasta or with crusty bread for a hearty meal.
  • Shredding the chicken directly in the broth helps it absorb more flavor.

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