There’s nothing quite like a warm, comforting bowl of soup, especially when it combines the hearty flavors of Italian cuisine with the ease of your slow cooker. Today, we’re diving into the delightful world of Crock Pot Creamy Chicken Parmesan Soup, a dish that promises to become a family favorite. This recipe transforms classic chicken parmesan into a luscious, slow-cooked soup, perfect for those busy weeknights when you crave something wholesome and utterly delicious without the fuss.
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Key Ingredients for Crock Pot Creamy Chicken Parmesan Soup
Here’s everything you’ll need to create this incredibly satisfying Crock Pot Creamy Chicken Parmesan Soup:
- 2 lbs Boneless, Skinless Chicken Breasts: Cut into 1-inch pieces.
- 1 (28 ounce) Can Crushed Tomatoes: For that rich, authentic Italian base.
- 1 (15 ounce) Can Tomato Sauce: Adds depth and body to the soup.
- 1 (6 ounce) Can Tomato Paste: Intensifies the tomato flavor.
- 4 cups Chicken Broth: Low sodium is preferred, adjust seasoning later if needed.
- 1 medium Yellow Onion: Finely chopped.
- 3 cloves Garlic: Minced.
- 1 tsp Dried Oregano: Classic Italian herb.
- 1 tsp Dried Basil: Another essential Italian herb.
- ½ tsp Red Pepper Flakes: Optional, for a subtle kick.
- ½ cup Heavy Cream: The secret to that luxurious creaminess.
- 1 cup Freshly Grated Parmesan Cheese: Plus more for garnish.
- ½ cup Mozzarella Cheese: Shredded, for melting into the soup.
- ¼ cup Fresh Parsley: Chopped, for garnish and fresh flavor.
- 2 tbsp Olive Oil: For sautéing.
- Salt and Black Pepper: To taste.
How to Make Crock Pot Creamy Chicken Parmesan Soup
This Crock Pot Creamy Chicken Parmesan Soup is an absolute dream for anyone seeking an easy yet incredibly flavorful meal. It’s a truly satisfying dish that combines tender chicken, rich tomato goodness, and a luscious creamy broth, all simmered to perfection in your slow cooker. The hands-on prep is minimal, just about 15 minutes, followed by a leisurely 4-6 hours of cook time, making it an ideal choice for a delicious weeknight dinner with minimal effort.
Step-by-Step Instructions:
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onion and garlic to your slow cooker. Add the cubed chicken breasts, crushed tomatoes, tomato sauce, tomato paste, chicken broth, dried oregano, and dried basil. Season with a pinch of salt and black pepper.
- Slow Cook: Stir everything together well. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender enough to shred easily.
- Shred Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add Cream and Cheeses: Stir in the heavy cream, freshly grated Parmesan cheese, and shredded mozzarella cheese. Stir until the cheeses are melted and the soup is creamy and well combined.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed. If you prefer a thicker soup, you can let it simmer on low with the lid off for another 15-30 minutes, stirring occasionally.
- Serve: Ladle the Crock Pot Creamy Chicken Parmesan Soup into bowls. Garnish with fresh chopped parsley and a sprinkle of extra Parmesan cheese.
Why You’ll Love This Crock Pot Creamy Chicken Parmesan Soup
You’ll quickly fall in love with this Crock Pot Creamy Chicken Parmesan Soup because it’s the epitome of comfort food reimagined for the slow cooker. The main highlight is undoubtedly the incredible depth of flavor achieved with minimal effort – tender chicken simmered in a rich tomato base, elevated by creamy goodness and the unparalleled zest of Parmesan.
Not only is it unbelievably delicious, but making this Italian-inspired soup at home is also incredibly cost-effective compared to dining out, providing a gourmet experience without the hefty price tag. The generous sprinkle of fresh Parmesan and mozzarella melting into each spoonful truly makes it special, offering those wonderfully satisfying cheesy pulls everyone loves. If you enjoyed the classic taste of our Speedy Weekday Marinara, you’re in for an even richer, creamier treat here. Don’t wait; dive into culinary bliss and try this comforting soup tonight!
What to Serve Crock Pot Creamy Chicken Parmesan Soup With
This rich and satisfying Crock Pot Creamy Chicken Parmesan Soup pairs beautifully with a variety of sides:
- Crusty Garlic Bread or Focaccia: Perfect for soaking up every last bit of that delicious creamy broth.
- Simple Side Salad: A light, crisp green salad with a vinaigrette dressing offers a refreshing contrast to the hearty soup.
- Roasted Asparagus or Broccoli: Adds a touch of green and some healthy vegetables to your meal.
- A Glass of Red Wine: A medium-bodied Cabernet Sauvignon or a Chianti would complement the Italian flavors wonderfully.
- Penne or Small Pasta: For an even heartier meal, you can stir in cooked penne or small pasta shells during the last 30 minutes of cooking.
Top Tips for Perfecting Crock Pot Creamy Chicken Parmesan Soup
To ensure your Crock Pot Creamy Chicken Parmesan Soup turns out absolutely perfect every time, keep these tips in mind:
- Don’t Skip the Sauté: While it’s tempting to throw everything in the slow cooker, sautéing the onions and garlic beforehand seriously boosts the flavor base of your soup. It mellows the onion’s raw bite and brings out the garlic’s fragrant best.
- Chicken Selection: Boneless, skinless chicken thighs can be used instead of breasts for an even more tender and succulent result, as they hold up well to slow cooking. Ensure all chicken pieces are roughly the same size for even cooking.
- Grate Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can make your soup slightly grainy. For the smoothest, creamiest texture and best flavor, always grate your own Parmesan and mozzarella from a block.
- Adjust Spiciness: If you love a bit of heat, increase the red pepper flakes. If serving to a crowd with varying spice preferences, you can omit them from the soup and offer them as a topping for individuals to add.
- Cream First, Then Cheese: Add the heavy cream before the cheeses. This helps temper the temperature of the soup slightly, preventing the cheese from clumping or becoming oily. Stir the cream in well, then slowly incorporate the cheeses.
- Thickening the Soup: If your soup is too thin even after adding the cream and cheese, you can create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the hot soup. Cook for another 15-30 minutes on high until thickened to your desired consistency.
- Herbs Matter: While dried herbs are convenient and work well, a handful of fresh basil and oregano stirred in at the end with the parsley will brighten up the flavors significantly.
- Salt to Taste: Broths and canned tomatoes can vary widely in sodium content. Always season lightly at the beginning and taste before the final adjustment. You can always add more salt, but you can’t easily remove it.
Storing and Reheating Tips
This Crock Pot Creamy Chicken Parmesan Soup is fantastic for meal prep!
- Refrigeration: Once completely cooled, transfer the soup to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. Store with any garnishes separate, if possible.
- Freezing: For longer storage, this soup freezes surprisingly well. Allow the soup to cool completely. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to account for expansion. It can be frozen for up to 2-3 months. Note that some dairy-based soups can slightly separate upon thawing, but a good stir during reheating usually brings them back together.
- Reheating (Refrigerator): To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or milk to achieve the desired consistency. Alternatively, microwave individual portions in 30-second intervals, stirring in between.
- Reheating (Frozen): Thaw the soup overnight in the refrigerator before reheating on the stovetop or in the microwave. If reheating from frozen, it’s best to do so over low heat on the stovetop, stirring frequently, to ensure even thawing and heating.
- Optimal Taste: To maintain the best flavor and texture, avoid boiling the soup during reheating, especially after adding the cream and cheese, as this can cause it to separate. Reheat until just hot.
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Crock Pot Creamy Chicken Parmesan Soup FAQs
Q: Can I use pre-cooked chicken?
A: Yes, if using pre-cooked chicken, add it during the last hour of cooking to prevent it from becoming dry or stringy. You can also skip the initial shredding step in that case.
Q: Is this soup gluten-free?
A: As written, this recipe is naturally gluten-free, assuming your chicken broth and tomato products do not contain gluten. Always check labels if you have strict dietary requirements.
Q: Can I make this soup vegetarian?
A: To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You could add hearty vegetables like zucchini, bell peppers, or even cannellini beans for substance.
Q: My soup is too thin, how can I thicken it?
A: As mentioned in the tips, a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) stirred into the hot soup and simmered for a bit will help thicken it. Alternatively, you can mash some of the tomatoes with a fork or use an immersion blender to blend a small portion of the soup for a thicker consistency.
Q: What if I don’t have fresh Parmesan cheese?
A: While freshly grated is highly recommended for best results, in a pinch, you can use good quality pre-grated Parmesan. Avoid the shelf-stable shaker bottle kind as it won’t melt smoothly or provide the same depth of flavor.
Q: Can I add pasta directly to the slow cooker?
A: You can, but it’s generally not recommended for the entire cook time as the pasta can become mushy. If you want to add pasta, cook it separately according to package directions and add it to individual bowls when serving, or stir it into the slow cooker during the last 30 minutes on high heat, ensuring there’s enough liquid to absorb.
Q: How can I make this soup spicier?
A: Increase the amount of red pepper flakes to ½ to 1 teaspoon, or add a pinch of cayenne pepper during the initial sauté step. You can also serve with a drizzle of spicy olive oil or a dash of hot sauce.