Crockpot Chicken Parmesan Soup Recipe | Cozy, Cheesy Comfort
I made this Crockpot Chicken Parmesan Soup last weekend, and honestly, it felt like wrapping myself in a warm, cheesy hug! The tender chicken, rich tomato broth, and gooey melted cheese came together perfectly.
It’s simple, hearty, and one of my favorite dinner recipes now. You can also try exploring our Taco Bake Casserole Recipe for another easy and comforting family meal.
Ingredients You’ll Need for Crockpot Chicken Parmesan Soup
Here’s everything you’ll need to make this slow cooker classic, plus a few quick notes to make it even better.
- 1 ½ pounds boneless, skinless chicken breasts – go for fresh chicken for the best texture.
- 1 can (28 oz) crushed tomatoes – this adds depth and tang; avoid using diced for a smoother soup base.
- 4 cups chicken broth – low-sodium broth works best so you can control the saltiness.
- 1 teaspoon dried basil – gives that signature Italian aroma.
- 1 teaspoon dried oregano – pairs beautifully with tomato-based dishes.
- 1 teaspoon garlic powder – enhances the savory depth.
- 1 teaspoon onion powder – balances the flavors perfectly.
- ½ teaspoon salt – adjust to taste, especially if your broth is salted.
- ½ teaspoon black pepper – adds a subtle kick.
- ½ cup grated Parmesan cheese – fresh-grated melts better and adds a nutty flavor.
- 1 cup shredded mozzarella cheese – for that signature stretch and creaminess.
- 2 cups of cooked pasta (optional) – makes the soup extra hearty. Use rotini or penne.
- Fresh basil, for garnish – adds color and freshness.
Note: This recipe makes approximately six generous servings, perfect for a cozy family dinner or meal prepping for the week.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 6–8 hours on Low or 3–4 hours on High
- Total Time: 6–8 hours
How to Make Crockpot Chicken Parmesan Soup
This comforting soup comes together effortlessly in your slow cooker. Just layer, cook, and serve!
Step 1: Set Up the Crockpot
Start by placing the chicken breasts at the bottom of your crockpot. This allows the meat to absorb all the flavors from the ingredients that will be added on top. I always recommend trimming any excess fat beforehand—it helps the soup stay light but still rich in taste.
Step 2: Add Tomatoes and Broth
Pour the crushed tomatoes and chicken broth right over the chicken. The tomatoes provide that tangy base, while the broth keeps everything juicy and flavorful. I like using low-sodium broth so I can season to my liking later.
Step 3: Season the Mixture
Sprinkle in the dried basil, oregano, garlic powder, onion powder, salt, and pepper. Give it a good stir to evenly distribute all the flavors. These Italian herbs bring the signature Chicken Parmesan taste we all love—savory, aromatic, and just a little peppery.
Step 4: Cook Until Perfectly Tender
Cover your crockpot and cook on Low for 6–8 hours or High for 3–4 hours. The slow cooking ensures the chicken becomes tender and infused with the tomato-herb blend. Your kitchen will smell incredible while it simmers away!
Step 5: Shred the Chicken
Once cooked, remove the chicken breasts and shred them using two forks. The meat should fall apart easily. Return the shredded chicken back into the crockpot so it can soak up all that flavorful broth.
Step 6: Add the Cheeses
Now comes my favorite part—stir in the Parmesan and mozzarella cheeses. They melt beautifully into the soup, creating a creamy, velvety texture that feels indulgent but comforting.
Step 7: Optional Pasta Addition
If you want a heartier meal, stir in 2 cups of cooked pasta. I usually go for rotini or penne because they hold the cheesy broth perfectly. You can skip it for a lighter, low-carb version too.
Step 8: Serve and Garnish
Ladle the soup into bowls and top with fresh basil. The bright green adds freshness and that perfect finishing touch. Serve with garlic bread or a side salad for a complete meal.
Additional Tips for Making This Recipe Even Better
After making this soup multiple times, here’s what I’ve learned to make it even more delicious:
- Use freshly grated cheese instead of pre-shredded—it melts smoother and tastes richer.
- Add a pinch of red pepper flakes if you like a bit of heat.
- If you have leftovers, don’t add the pasta right away; mix it in when reheating to keep it from getting soggy.
- Try using chicken thighs for a slightly juicier version if you prefer dark meat.
- I also like tossing in a handful of baby spinach before serving for extra color and nutrition.
Variations You’ll Love
Want to tweak it a little? Here are some fun variations to make it suit your style (and your guests’).
- Dairy-free version: Skip the cheese and use coconut milk or a dairy-free alternative for creaminess.
- Low-carb option: Skip the pasta and add spiralized zucchini or cauliflower rice.
- Extra creamy twist: Stir in a splash of heavy cream or half-and-half before serving.
- You can also explore more dinner recipes that bring the same cozy flavors to your table.
Equipment You Need
- Crockpot or Slow Cooker: The heart of the recipe—set it and forget it!
- Tongs: To easily remove and shred the chicken.
- Ladle: For serving the soup without spilling.
- Mixing spoon: To stir in cheeses and seasonings.
- Cutting board and knife: For prepping chicken and basil garnish.
How to Serve Crockpot Chicken Parmesan Soup
Serving this soup beautifully is easy and fun:
- Garnish with fresh basil or parsley for a pop of color.
- Sprinkle extra Parmesan cheese on top before serving.
- Pair with garlic bread or crusty baguette for dipping.
- Serve in a deep bowl with melted mozzarella on top for that “cheese pull” moment.
- For a cozy night in, serve alongside our King Ranch Chicken Casserole Recipe for the ultimate comfort food combo.
Calories Count (Per Serving)
- Calories: 320
- Protein: 36g
- Fat: 10g
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 4g
- Sodium: 720mg
How to Store the Soup
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let cool and freeze for up to 3 months.
- Reheat: Warm gently on the stove or microwave until hot, stirring occasionally.
Why You’ll Love This Recipe
This Crockpot Chicken Parmesan Soup is everything you want in a comforting meal. Here’s why it’ll become a favorite:
- Effortless to make: Just layer, cook, and enjoy!
- Full of flavor: Classic Italian herbs and cheeses make it irresistible.
- Perfect for meal prep: Freezes and reheats beautifully.
- Family-friendly: Loved by both kids and adults alike.
- Versatile: Easy to adjust for low-carb or dairy-free diets.
Crockpot Chicken Parmesan Soup Recipe
Ingredients
Method
- Start by placing the chicken breasts at the bottom of your crockpot. This allows the meat to absorb all the flavors from the ingredients that will be added on top. I always recommend trimming any excess fat beforehand—it helps the soup stay light but still rich in taste.
- Pour the crushed tomatoes and chicken broth right over the chicken. The tomatoes provide that tangy base, while the broth keeps everything juicy and flavorful. I like using low-sodium broth so I can season to my liking later.
- Sprinkle in the dried basil, oregano, garlic powder, onion powder, salt, and pepper. Give it a good stir to evenly distribute all the flavors. These Italian herbs bring the signature Chicken Parmesan taste we all love—savory, aromatic, and just a little peppery.
- Cover your crockpot and cook on Low for 6–8 hours or High for 3–4 hours. The slow cooking ensures the chicken becomes tender and infused with the tomato-herb blend. Your kitchen will smell incredible while it simmers away!
- Once cooked, remove the chicken breasts and shred them using two forks. The meat should fall apart easily. Return the shredded chicken back into the crockpot so it can soak up all that flavorful broth.
- Now comes my favorite part—stir in the Parmesan and mozzarella cheeses. They melt beautifully into the soup, creating a creamy, velvety texture that feels indulgent but comforting.
- If you want a heartier meal, stir in 2 cups of cooked pasta. I usually go for rotini or penne because they hold the cheesy broth perfectly. You can skip it for a lighter, low-carb version too.
- Ladle the soup into bowls and top with fresh basil. The bright green adds freshness and that perfect finishing touch. Serve with garlic bread or a side salad for a complete meal.
Notes
- Use freshly grated cheese instead of pre-shredded—it melts smoother and tastes richer.
- Add a pinch of red pepper flakes if you like a bit of heat.
- If you have leftovers, don’t add the pasta right away; mix it in when reheating to keep it from getting soggy.
- Try using chicken thighs for a slightly juicier version if you prefer dark meat.
- I also like tossing in a handful of baby spinach before serving for extra color and nutrition.