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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup

Dive into ultimate comfort with this Crockpot Chicken Parmesan Soup, a recipe that ingeniously transforms the beloved flavors of chicken parmesan into a soul-warming, easy-to-make soup perfect for any weeknight meal. This recipe is your solution for a hearty, satisfying, and delicious dish without the fuss, proving that classic Italian-inspired flavors can be effortlessly achieved in your slow cooker.
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Prep Time 15 minutes
Course: Soup
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • Fresh basil leaves, chopped, for garnish
Optional: Cooked pasta (like rotini or penne), croutons, or crusty bread for serving

Equipment

  • Slow Cooker
  • Large skillet
  • Cutting Board

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts or thighs and sear for 2-3 minutes per side until lightly browned. This step is optional but adds an extra layer of flavor to the soup. If skipping, simply place the raw chicken directly into the slow cooker.
    2 pounds boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil
  2. In the same skillet (or directly in the slow cooker if skipping the searing step), add the chopped yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant. If using a skillet, transfer the sautéed onion and garlic to the slow cooker.
    1 medium yellow onion, chopped, 2 cloves garlic, minced
  3. Add the crushed tomatoes, low-sodium chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the slow cooker. Stir everything together well to combine.
    1 (28 ounce) can crushed tomatoes, 4 cups low-sodium chicken broth, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste, 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  4. Nestle the seared (or raw) chicken into the tomato mixture in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is completely cooked through and tender.
    2 pounds boneless, skinless chicken breasts or thighs
  5. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
    2 pounds boneless, skinless chicken breasts or thighs
  6. Return the shredded chicken to the slow cooker. Stir in the heavy cream (or half-and-half) and both the shredded mozzarella and grated Parmesan cheeses. Stir until the cheeses are melted and the soup is creamy.
    1/2 cup heavy cream (or half-and-half for a lighter version), 4 ounces shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, plus more for garnish
  7. Taste the soup and adjust seasoning with additional salt and pepper as needed.
    1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
  8. Ladle the hot Crockpot Chicken Parmesan Soup into bowls. Garnish with fresh chopped basil and extra grated Parmesan cheese. Serve immediately with your favorite accompaniments like cooked pasta, croutons, or crusty bread.
    Fresh basil leaves, chopped, for garnish, 1/4 cup grated Parmesan cheese, plus more for garnish

Notes

This recipe can be made lighter by using half-and-half instead of heavy cream. Optional ingredients like red pepper flakes can add a touch of heat.