Go Back
Crockpot Chicken Parmesan Soup Recipe
Ben Carraoli

Crockpot Chicken Parmesan Soup Recipe

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.
Print Recipe Pin Recipe
Total Time 6 hours
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. 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.
  8. 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.