Go Back
Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup

This Crockpot Chicken Parmesan Soup brings all the flavors of classic Chicken Parmesan into a creamy, slow-cooked bowl of comfort. With tender chicken, parmesan-rich broth, and melty mozzarella topping, it’s the perfect effortless dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 3 boneless chicken breasts
  • 1 tablespoon chopped garlic
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 4 cups chicken broth
  • 1 cup freshly grated parmesan cheese
  • 1 cup heavy whipping cream
  • 8 oz raw rotini pasta
For the Topping:
  • ½ cup bread crumbs
  • 1 tablespoon butter
  • 1½ cups grated mozzarella cheese

Method
 

  1. Load the Crockpot:
  2. Place the chicken breasts, garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into your slow cooker. Stir gently to combine.
  3. Cook the Chicken:
  4. Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
  5. Shred the Chicken:
  6. Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the soup base and stir.
  7. Add Pasta and Cream:
  8. Add the raw rotini pasta, parmesan cheese, and heavy cream. Stir to combine. Cover and cook on high for 30–40 minutes, or until the pasta is tender.
  9. Prepare the Topping:
  10. In a small skillet, melt butter over medium heat. Add bread crumbs and toast until golden brown, about 2–3 minutes. Set aside.
  11. Serve and Garnish:
  12. Ladle the soup into bowls. Top with a sprinkle of mozzarella cheese and toasted breadcrumbs for that signature Chicken Parmesan crunch. Serve hot.

Notes

  • Active Time: 10 minutes
  • Passive Time: 4–6 hours
  • For extra richness, use half chicken broth and half cream instead of adding cream at the end.
  • You can substitute penne or shells for rotini.
  • Add a pinch of red pepper flakes if you like a bit of heat.