Slow Cooker Chicken Parm Soup – Comfort in a Bowl!
If you love Chicken Parmesan, wait until you try it in soup form! This Slow Cooker Chicken Parm Soup brings all the flavors of the classic Italian dish—tender chicken, rich tomato sauce, gooey mozzarella, and plenty of Parmesan—into one warm, comforting bowl. Best of all, it’s made in the slow cooker, so you can set it and forget it!
What makes this soup so special? Well, Chicken Parmesan has been a beloved dish in Italian-American kitchens for decades, inspired by Eggplant Parmesan from Southern Italy. Over time, it evolved into the crispy, cheesy chicken dish we love today. Now, it takes on a new form—a creamy, cheesy, tomato-rich soup that’s perfect for dipping with garlic bread!
Because this recipe practically cooks itself, it’s perfect for busy weeknights or cozy weekends. Simply toss in the ingredients, let your slow cooker work its magic, and come home to a bowl of pure comfort. Whether you’re feeding the family or meal-prepping for the week, this soup will not disappoint!
Recipe Yield: 6 servings
INGREDIENTS
4 cups low-sodium chicken broth
1 can (28 oz) crushed tomatoes
One can (14.5 oz) fire-roasted diced tomatoes, drained
1 1/2 lbs boneless, skinless chicken breasts
One tbsp tomato paste
1 tbsp minced garlic
1 tsp garlic powder
one tsp onion powder
1 1/2 tsp dried Italian seasoning
One tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
One cup heavy cream
1 cup freshly grated Parmesan cheese
One cup shredded mozzarella cheese
1 cup uncooked small pasta (ditalini, elbow, or small shells)
2 tbsp butter
1/4 cup fresh basil, chopped
INSTRUCTIONS
1. Load the Crock Pot: In a 6-quart or larger slow cooker, add chicken broth, crushed tomatoes, drained fire-roasted tomatoes, tomato paste, garlic, garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes. Stir to combine.
2. Slow cook: Nestle the chicken breasts into the broth. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is fully cooked and tender.
3. Shred the chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. Stir in cream & cheese: Add heavy cream, Parmesan, mozzarella, and butter. Stir until everything is melted, smooth, and creamy.
5. Cook the pasta: Stir in uncooked pasta and cook on HIGH for 20-30 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
6. Finish & serve: Garnish with fresh basil and extra Parmesan. Serve hot with crusty bread or garlic knots!
HELPFUL TIPS TO PERFECT THIS RECIPE
- Boost the Creaminess – If you want an even silkier soup, stir in 4 oz of softened cream cheese before adding the pasta!
- Use Rotisserie Chicken for a Shortcut – Skip the slow-cooking step and stir in pre-cooked shredded rotisserie chicken during the last 30 minutes.
- Make It Low-Carb – Swap the pasta for cauliflower rice or zucchini noodles for a lower-carb version!
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