Imagine coming home to the soul-warming, Italian-inspired aroma of chicken parmesan, but in a form you can eat with a spoon. That’s the magic of this Crockpot Chicken Parmesan Soup.
It wraps you in a cozy hug of savory tomatoes, tender chicken, and melty cheese, all while your slow cooker does the heavy lifting. It’s the ultimate comfort food, reimagined for real, busy life.
Why This Soup Feels Like a Hug in a Bowl
There’s something incredibly special about a meal that manages to feel both decadent and completely approachable. This soup captures the heart of a classic Italian-American dish but transforms it into something you can casually sip on a weeknight.
The slow cooker works its magic, gently coaxing the flavors of garlic, herbs, and sweet tomatoes into a rich, harmonious broth. And the best part? You get to enjoy that iconic “parmesan” flavor in every single, satisfying bite.
Ingredients Needed for the Recipe
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- ½ medium white onion, chopped
- 1 can (14.5 ounces) crushed tomatoes
- ½ pound raw boneless, skinless chicken breast
- 5 cups low sodium chicken broth, plus additional if needed
- ½ cup shredded Parmesan cheese, plus extra for garnish
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 4 ounces uncooked dry gemelli or penne pasta
- 2 tablespoons unsalted butter (optional)
- Chopped fresh basil or parsley, for garnish
What’s the Best Pasta Shape for Slow Cooker Soups?
Not all pasta is created equal, especially when it’s going for a long simmer in a crockpot. You need a shape that can hold its own without turning into complete mush.
That’s why short, sturdy pasta like gemelli or penne are the champions here. Their twists and tubes capture the broth beautifully, and their structure stands up to the final cooking time, giving you that perfect, satisfying al dente texture in your bowl.
How to make Crockpot Chicken Parmesan Soup (Slow Cooker)?
Combine Your Base Ingredients
This is where the flavor foundation is built, and it could not be simpler. Just grab your 5-quart or larger slow cooker and add everything in—the garlic, bell pepper, onion, crushed tomatoes, raw chicken, broth, Parmesan, and all those lovely herbs and spices.
Give it a good, hearty stir. You’re essentially layering all the elements of a fantastic chicken parmesan, right there in the pot, ready to meld together into something wonderful.
Let the Slow Cooker Work Its Magic
Now, for the easiest part: you walk away. Place the lid on securely and let the slow cooker do what it does best. Cooking on low for about 7 ½ hours allows the flavors to deepen and the chicken to become incredibly tender.
If you’re in more of a hurry, the high setting for 3 ½ hours will get you to the same delicious destination. Your house will smell absolutely incredible, which is just a bonus.
Shred the Chicken and Add Pasta
Once the long cook is complete, carefully remove the chicken breasts and place them on a cutting board. They should be so tender that they practically fall apart with a gentle pull from two forks.
Shred the chicken into bite-sized pieces and return it all to the pot. Now, stir in your dry pasta. This is the final stretch!
The Final Simmer and Serve
Switch your slow cooker to high, pop the lid back on, and let it cook for another 20 to 30 minutes. This is just enough time for the pasta to cook to al dente perfection.
Now, for a chef’s secret: stir in that optional butter. It adds a luxurious richness and mouthfeel that truly makes the soup sing. Ladle it into bowls, garnish with a fresh sprinkle of Parmesan and herbs, and dive in.
Tips
Resist the urge to add the pasta at the beginning. It will absorb too much liquid and become far too soft, losing its delightful texture long before the soup is ready to be served.
If you find your soup has thickened a bit more than you’d like after adding the pasta, don’t worry. Simply stir in a little extra chicken broth or water until it reaches your perfect, soupy consistency.
For a deeper, more complex flavor, consider browning your chopped onion and bell pepper in a skillet for a few minutes before adding them to the slow cooker. It’s an extra step, but it adds a wonderful, caramelized note.
How Can I Make This Soup My Own?
The beauty of a recipe like this is its flexibility. Feel free to play with the ingredients to match your taste or what you have on hand. It’s a wonderfully forgiving canvas.
Try adding a handful of fresh spinach or chopped kale when you add the pasta for a green boost. Or, swap the green bell pepper for a red one, which is a bit sweeter and adds a lovely color to the soup.
Is This a Good Meal for Busy Weeknights?
In a word, absolutely. The active prep time is minimal—just some simple chopping and stirring—which makes it a lifesaver on those chaotic days when you just can’t stand over a stove.
Plus, it yields fantastic leftovers, making tomorrow’s lunch or dinner just a quick reheat away. It’s a meal that truly keeps on giving, saving you time and stress while delivering incredible flavor.
So go ahead, let your slow cooker handle dinner. You’ve earned a break, and a delicious, comforting bowl of this soup is the perfect reward.
Crockpot Chicken Parmesan Soup Recipe
Description
This Crockpot Chicken Parmesan Soup has all of the flavors of a decadent comfort food classic in an easy slow cooker soup! This family-friendly dinner recipe takes just minutes to prep and simmers all day for rich, hearty flavor. Inspired by chicken Parmesan, it features tender shredded chicken, crushed tomatoes, aromatic herbs, al dente pasta, and melted Parmesan cheese—all in a comforting bowl.
ingredients
Instructions
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In a 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, crushed tomatoes, raw chicken breast, chicken broth, 1/2 cup Parmesan cheese, fresh basil, fresh oregano, salt, black pepper, and red pepper flakes.
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Cook on LOW for 7–8 hours or on HIGH for 3.5 hours, until chicken is tender and fully cooked.
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Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
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Stir in uncooked pasta. Cook on HIGH for an additional 20–30 minutes, or until pasta is al dente.
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Optional: Stir in butter for added richness. If soup is too thick, add a splash of broth or water to reach desired consistency.
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Ladle into bowls and garnish with extra Parmesan cheese and fresh basil or parsley. Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 369kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 7g35%
- Trans Fat 0.2g
- Cholesterol 60mg20%
- Sodium 1078mg45%
- Potassium 947mg28%
- Total Carbohydrate 37g13%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 29g58%
- Calcium 236 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Butter is optional – It adds richness and a silky mouthfeel but can be omitted for fewer calories.
- Use dried herbs? Replace fresh basil and oregano with 2 tsp dried basil and 2 tsp dried oregano (added at the start).
- Gluten-free? Use gluten-free pasta and cook it separately, then stir in just before serving to avoid mushiness.
- Leftovers? Store undressed soup (without extra garnish) in an airtight container for up to 3 days. Reheat gently on the stove.
