Crock Pot Creamy Chicken Parmesan Soup

I love making this Crock Pot creamy chicken Parmesan soup when I want something rich, comforting, and incredibly easy. The slow cooker does most of the work, and the result is a creamy tomato-based soup loaded with tender chicken, herbs, and plenty of Parmesan flavor. It reminds me of classic chicken Parmesan, but in cozy soup form.

Why You’ll Love This Recipe

I love how hands-off this recipe is. I simply add the ingredients to the slow cooker and let it simmer into something delicious.

I also appreciate how hearty and satisfying it feels. The creamy broth, tender chicken, and Italian-inspired flavors make it perfect for colder days or whenever I want a filling meal in one bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds boneless, skinless chicken breasts
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 can (15 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup small pasta (such as ditalini or small shells)
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley (optional)

Directions

1. I place the chicken breasts in the bottom of the slow cooker.

2. I add the diced onion, minced garlic, chicken broth, crushed tomatoes, tomato sauce, basil, oregano, salt, and black pepper.

3. I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.

4. I remove the chicken, shred it with two forks, and return it to the slow cooker.

5. I stir in the heavy cream and grated Parmesan cheese.

6. Meanwhile, I cook the pasta separately according to package directions, then drain it.

7. I stir the cooked pasta into the soup during the last 10–15 minutes of cooking.

8. Just before serving, I sprinkle in the shredded mozzarella and let it melt into the soup.

9. I garnish with fresh parsley if I want a bright finishing touch.

Servings and timing

This recipe serves about 6 people.

Prep time: 10–15 minutes
Cook time: 6–7 hours on low (or 3–4 hours on high)
Total time: up to 7 hours

Variations

I sometimes add fresh spinach during the last 10 minutes of cooking for extra color and nutrition.

For a lighter version, I substitute half-and-half instead of heavy cream.

If I want a thicker soup, I reduce the broth slightly or stir in a small slurry of cornstarch and water near the end.

I also like adding a pinch of red pepper flakes for gentle heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of broth or milk to loosen it.

I can freeze the soup without the pasta for up to 2 months. I prefer cooking fresh pasta when reheating to maintain the best texture.

FAQs

Can I put uncooked pasta directly in the slow cooker?

I prefer cooking the pasta separately because it can become too soft if left in the slow cooker for too long.

Can I use chicken thighs instead of breasts?

Yes, I use boneless, skinless chicken thighs for a slightly richer flavor.

How do I make this soup thicker?

I reduce the amount of broth slightly or add a small cornstarch slurry near the end of cooking.

Can I make this dairy-free?

I substitute the cream and cheeses with dairy-free alternatives. The flavor will change slightly, but it still works well.

What can I serve with this soup?

I like serving it with crusty bread, garlic toast, or a simple green salad.

Conclusion

I find this Crock Pot creamy chicken Parmesan soup to be the ultimate comfort food. It’s rich, creamy, and packed with classic Italian-inspired flavors. Whenever I want an easy slow-cooker meal that feels warm and satisfying, I make this recipe and enjoy every creamy, cheesy spoonful.