There's nothing quite like coming home to the comforting aroma of Crockpot Chicken Parmesan Soup simmering away. This hearty, cheesy soup combines the rich flavors of chicken, tomatoes, and herbs with a creamy, parmesan-infused broth that's sure to warm you up on the chilliest days.

I first discovered this recipe during a busy season when I needed something effortless yet satisfying for weeknight dinners. Tossing a few simple ingredients into the slow cooker in the morning meant dinner was ready without a second thought – and it quickly became a family favorite.
Ready to transform your weeknight meals with minimal effort? Let’s dive into this simple yet indulgent recipe.
Why You’ll Love This Crockpot Chicken Parmesan Soup
Get ready to fall in love with your new go-to comfort food. This Crockpot Chicken Parmesan Soup is not only packed with flavor but checks all the boxes for busy cooks and food lovers alike.
First, this recipe is incredibly easy to make. Just toss everything into your slow cooker, set it, and let the magic happen while you go about your day. No babysitting the stove is required!
It’s also wonderfully budget-friendly. With simple pantry staples like canned tomatoes, pasta, and chicken, you can feed a crowd without breaking the bank.
If you’re all about versatility, this soup has you covered. Customize it with your favorite pasta shape, adjust the seasoning to your taste, or even swap out the chicken for meatballs or sausage for a different twist.
Finally, let’s talk about the taste. With tender shredded chicken, al dente pasta, and a velvety parmesan broth, this soup is the ultimate comfort food that feels indulgent without being heavy.
Ingredients Notes

The beauty of this soup lies in its simple yet flavorful ingredients. Each one brings something special to the table.
Chicken breasts or thighs work perfectly here. They cook slowly in the crockpot, becoming tender enough to shred with ease. I prefer chicken thighs for their richness, but chicken breasts keep things leaner.
Canned crushed tomatoes provide the tangy, tomato-forward base for the soup. Choose a good-quality brand for the best flavor, as the tomatoes are the backbone of this recipe.
The pasta adds a satisfying texture to the soup. I recommend using small shapes like ditalini, orzo, or mini shells that cook quickly and complement the soup's consistency.
No Chicken Parmesan is complete without cheese. Grated parmesan melts into the broth, giving it that signature salty, umami flavor. Don’t skimp on this ingredient – it’s the star!
Lastly, a combination of Italian seasoning and fresh basil ties the flavors together, giving the soup that classic Italian flair. You’ll also need a splash of heavy cream or half-and-half to create a luscious, creamy broth.
How To Make This Crockpot Chicken Parmesan Soup

Creating this delicious soup couldn’t be easier – it’s practically a set-it-and-forget-it recipe. Let’s walk through the steps.
Start by adding your chicken, crushed tomatoes, chicken broth, garlic, onion, and Italian seasoning to your crockpot. Stir everything together, making sure the chicken is fully submerged in the liquid.
Set your crockpot to low for 6-8 hours or high for 3-4 hours. As it cooks, the chicken becomes tender and infuses the broth with its flavor.
Once the cooking time is up, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the crockpot.
Next, add your pasta. Stir it into the hot soup and let it cook for another 15-20 minutes, or until the pasta reaches your desired tenderness. This step ensures the pasta doesn’t overcook and turn mushy.
Finish the soup by stirring in the parmesan cheese and a splash of heavy cream or half-and-half. Taste and adjust the seasoning with salt and pepper as needed. The result is a creamy, cheesy, and utterly irresistible soup.
Serve with a sprinkle of extra parmesan and a handful of fresh basil for a beautiful, aromatic garnish.
Storage Options
This soup stores beautifully, making it perfect for meal prep or leftovers.
For refrigeration, transfer the cooled soup to an airtight container and store it for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.
If you want to freeze it, leave out the pasta. Pasta can turn mushy when frozen and reheated, so cook and add it fresh when you’re ready to serve. The soup base freezes well for up to 3 months.
To reheat from frozen, thaw overnight in the fridge and then warm it on the stove. Stir in freshly cooked pasta and enjoy!
Variations and Substitutions
This recipe is endlessly adaptable – here are some fun ways to make it your own.
- Swap the chicken for Italian sausage or even turkey meatballs for a different protein twist.
- Use a mix of cheeses like mozzarella or asiago along with parmesan for an extra cheesy flavor.
- Make it gluten-free by swapping traditional pasta for a gluten-free alternative or omitting it entirely and serving the soup with a side of crusty bread.
- Add a dose of veggies by stirring in spinach, kale, or zucchini in the last 10 minutes of cooking.
- Kick up the heat with a pinch of red pepper flakes or diced chili peppers for a spicy variation.
Experiment with these ideas or come up with your own – this recipe is a great canvas for creativity
Whether it’s for a cozy family dinner or a make-ahead meal for a busy week, Crockpot Chicken Parmesan Soup is bound to become a staple in your kitchen. With its rich flavors, comforting texture, and incredible ease, you’ll find yourself making it again and again.
PrintCrockpot Chicken Parmesan Soup Recipe
Crockpot Chicken Parmesan Soup is a comforting, easy-to-make dish featuring tender shredded chicken, a rich tomato-based broth, Italian seasonings, and melty cheese. This slow cooker soup is packed with flavor and perfect for busy weeknights or chilly days. Serve it with crusty bread or over pasta for a complete meal!
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup pasta (rotini, penne, or small shells)
- ½ cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Add chicken breasts, chicken broth, crushed tomatoes, diced tomatoes, onion, garlic, basil, oregano, red pepper flakes, salt, and black pepper to the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Remove chicken, shred with forks, and return to the slow cooker.
- Add pasta and cook for an additional 20-25 minutes until pasta is tender.
- Stir in heavy cream, mozzarella, and Parmesan cheese. Cook for 5 more minutes until melted and creamy.
- Serve hot, garnished with fresh basil and extra Parmesan cheese.
Notes
- For a lower-carb option, omit the pasta or replace it with zucchini noodles.
- Add extra veggies like spinach or bell peppers for more nutrition.
- Serve with garlic bread or over cooked pasta for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 750mg
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