Dinner

Crockpot Chicken Parmesan Soup Recipe

ByVictor Layne January 22, 2026January 22, 2026

Introduction

This Crockpot Chicken Parmesan Soup is a comforting and flavorful twist on the classic Italian dish. It combines tender chicken, savory tomatoes, and cheesy goodness in a rich broth, all made effortlessly in a slow cooker. Perfect for cozy dinners or meal prep.

A white bowl filled with creamy orange soup containing spiral pasta, shredded chicken pieces, and small chopped vegetables. The soup is topped with finely chopped green herbs and grated cheese. Two slices of crusty bread rest on the edge of the bowl. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs boneless skinless chicken breasts or thighs
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups chicken broth
1 tsp dried basil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
1 cup uncooked small pasta (ditalini or elbow macaroni)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup heavy cream or half-and-half (optional)
Fresh basil or parsley, for garnish

Instructions

Step 1: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper into the slow cooker.
Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through.
Step 3: Remove the chicken from the slow cooker and shred it with two forks, then return the shredded chicken to the soup.
Step 4: Stir in the uncooked pasta and cook on high for 15–20 minutes, or until the pasta is al dente.
Step 5: Add the grated Parmesan and shredded mozzarella cheese, stirring until melted. If using, stir in the heavy cream or half-and-half for a richer finish.
Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley and extra cheese or croutons if desired.

Tips & Variations

Use chicken thighs for more flavor and juiciness, or breasts for a leaner option.
Add a handful of spinach or kale at the end of cooking for extra greens.
For a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce.
Substitute heavy cream with half-and-half or omit it for a lighter soup.
Use gluten-free pasta to accommodate dietary preferences.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it becomes too thick. Pasta may absorb liquid, so stirring occasionally helps maintain the right consistency.