There’s something incredibly comforting about tossing everything into a slow cooker, letting it work its magic, and ending up with a soul-soothing meal. That’s exactly what I love about this Crockpot Chicken Parmesan Soup. As someone who bakes and cooks daily, I truly appreciate recipes that blend ease with rich, homemade flavor. This one checks all the boxes—it’s hearty, cheesy, packed with flavor, and the best part? It tastes like classic Chicken Parmesan but in cozy soup form.
When I first tested this recipe, I was a little skeptical. Could a soup really capture the satisfying taste of that crispy, saucy Chicken Parmesan we all love? But from the first spoonful, I knew it was a keeper. The tender chicken, the rich tomato base, the melted cheese, and the addition of pasta all come together beautifully. It’s like wrapping yourself in a warm, cheesy blanket.
Another thing I adore about this recipe is how versatile it is. Whether you want to serve it with a slice of crusty bread, over pasta, or just enjoy it on its own, this soup adapts perfectly. It’s also great for feeding a crowd or meal prepping for the week ahead.
Because I work in the kitchen day in and day out, I’m always trying to find that balance between simplicity and taste. And honestly, this Crockpot Chicken Parmesan Soup fits right into that sweet spot. Just dump, cook, stir, and enjoy—no stress, no complicated steps. It’s the kind of recipe you make once and end up craving again and again. This dish has quickly become one of my go-to comfort meals, and I’m sure it’ll earn a permanent place in your kitchen too.
Ingredients:
-
1 ½ pounds boneless, skinless chicken breasts
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 (28-ounce) can crushed tomatoes
-
1 (14.5-ounce) can diced tomatoes, undrained
-
1 teaspoon dried basil
-
1 teaspoon dried oregano
-
½ teaspoon salt
-
½ teaspoon black pepper
-
¼ teaspoon crushed red pepper flakes (optional)
-
4 cups low-sodium chicken broth
-
1 cup small pasta (like ditalini or elbow)
-
½ cup grated Parmesan cheese
-
1 ½ cups shredded mozzarella cheese
-
¼ cup chopped fresh parsley (optional, for garnish)
-
1 cup seasoned croutons (for topping)
How to Make Crockpot Chicken Parmesan Soup:
First, gather all your ingredients and prep them before you start. Having everything ready makes the process much smoother.
Start by placing the chicken breasts into the bottom of your slow cooker. Then, add in the diced onions and garlic for a rich, aromatic base. Next, pour in the crushed tomatoes and diced tomatoes with their juice. This combo creates a deep tomato flavor that forms the heart of the soup.
Now, sprinkle the basil, oregano, salt, pepper, and crushed red pepper flakes (if using) over the top. These spices are essential for mimicking the signature flavor of Chicken Parmesan. Pour in the chicken broth next, and stir everything gently to combine.
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Once the chicken is fully cooked and tender, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot and stir it back into the soup.
Next, stir in the dry pasta. Let it cook for another 20 to 25 minutes on high, or until the pasta is tender. Stir the soup occasionally to prevent the pasta from sticking.
Now it’s time for the cheesy goodness. Add the grated Parmesan and stir until it melts into the soup. Then sprinkle the mozzarella over the top, cover the lid again, and let it melt for a few minutes before serving.
Ladle the soup into bowls and top each serving with a handful of croutons and a sprinkle of fresh parsley if you like. The croutons give it that “crispy” Chicken Parmesan texture without the frying.
This method keeps everything simple, letting the Crockpot do most of the work. You get all the comfort and flavor of Chicken Parmesan, with none of the fuss.
How Long to Cook Crockpot Chicken Parmesan Soup
Cooking this soup is incredibly hands-off, which is one reason I make it so often. If you’re cooking on low, let it go for 6 to 7 hours. This gives the chicken time to become tender enough to shred effortlessly. If you’re in a bit of a rush, the high setting works perfectly too—just cook it for 3 to 4 hours. The timing can vary slightly depending on your slow cooker, so always make sure the chicken is fully cooked before shredding.
Once the chicken is shredded and returned to the soup, the pasta needs about 20 to 25 minutes on high heat to cook until just tender. You don’t want to add it too early or it will become mushy. I always check around the 20-minute mark and stir gently to keep everything cooking evenly.
How to Store Leftovers
If you’ve got leftovers—and I often do, because this recipe makes a generous batch—storing them the right way is important. First, let the soup cool completely. Then transfer it into airtight containers. It keeps well in the refrigerator for up to 4 days.
The pasta might absorb some of the liquid over time, so when reheating, you may want to add a splash of chicken broth or water to loosen it up. To reheat, you can warm individual portions in the microwave or reheat the whole batch gently on the stovetop over medium heat until hot.
For longer storage, you can freeze the soup without the pasta for up to 3 months. Pasta tends to get too soft when frozen and reheated, so it’s better to cook a fresh batch of pasta separately when you’re ready to eat the frozen soup.
Tips for Perfect Chicken Parmesan Soup
One trick I’ve learned is to use a combination of both crushed and diced tomatoes. Crushed tomatoes give the soup body and thickness, while the diced ones add texture. This makes each spoonful more satisfying.
If you want the soup extra creamy, you can stir in a splash of heavy cream or a dollop of plain Greek yogurt just before serving. However, I usually stick with the original recipe because the melted cheese already adds that rich, comforting texture.
Don’t skip the croutons! They’re more than just a garnish—they give you that crispy, baked Chicken Parmesan crunch without any frying involved. You can even use toasted bread cubes if you don’t have croutons on hand.
I also recommend using freshly shredded mozzarella for better meltability. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Lastly, taste the soup before serving and adjust the seasoning. Sometimes a pinch of salt or an extra dash of black pepper at the end makes a big difference.
These tips make sure the soup always turns out just right, whether it’s your first time making it or your fifteenth.
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breasts?
Absolutely. Chicken thighs are a great substitute and add even more richness to the soup. They stay juicy and tender throughout the long cooking time. Just make sure to trim any excess fat before adding them to the slow cooker. I’ve used both cuts, and while thighs make it slightly more indulgent, breasts keep it lighter. It all depends on your preference.
2. Is it okay to cook the pasta separately?
Yes, and sometimes I do just that—especially if I know we’ll have leftovers. Cooking the pasta separately prevents it from soaking up too much broth over time. Boil it on the stovetop and add it to individual bowls just before serving. This method keeps the texture perfect, especially if you plan to store or freeze extra portions.
3. Can I make this soup ahead of time?
Definitely. This recipe is perfect for meal prep. You can cook the entire soup (minus the pasta), let it cool, and store it in the fridge for up to 4 days or in the freezer for 3 months. When you’re ready to serve, reheat the soup and either add freshly cooked pasta or cook pasta directly in the reheated broth. It saves time and still tastes fresh.
4. What can I serve with Crockpot Chicken Parmesan Soup?
This soup is satisfying on its own, but I like to pair it with simple sides. A crisp green salad with Italian dressing works well to balance the hearty flavors. Garlic bread or even a basic dinner roll also makes a great addition. Sometimes I even serve it with roasted veggies if I want to add more color and nutrition to the meal. The soup is flexible and pairs beautifully with anything light and fresh.
These questions come up often, and they’re all easy to answer once you’ve made the soup a few times. The recipe is forgiving and easy to adjust based on what you have available, which is another reason it’s one of my staples.
Print
Crockpot Chicken Parmesan Soup
- Total Time: 6 hours and 30 minutes
- Yield: 6 servings 1x
Description
These Crockpot Chicken Parmesan Soup bowls are the ultimate comfort food, combining the beloved flavors of Chicken Parmesan with the ease of slow cooking. Juicy chicken, rich tomato broth, melty cheese, and tender pasta all come together in one hearty and delicious bowl. It’s perfect for weeknights, meal prep, or whenever you need a cozy, fuss-free meal.
Ingredients
-
1 ½ pounds boneless, skinless chicken breasts
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 (28-ounce) can crushed tomatoes
-
1 (14.5-ounce) can diced tomatoes, undrained
-
1 teaspoon dried basil
-
1 teaspoon dried oregano
-
½ teaspoon salt
-
½ teaspoon black pepper
-
¼ teaspoon crushed red pepper flakes (optional)
-
4 cups low-sodium chicken broth
-
1 cup small pasta (like ditalini or elbow)
-
½ cup grated Parmesan cheese
-
1 ½ cups shredded mozzarella cheese
-
¼ cup chopped fresh parsley (optional)
-
1 cup seasoned croutons (for topping)
Instructions
-
Place chicken breasts in the bottom of the slow cooker.
-
Add onion, garlic, crushed tomatoes, diced tomatoes with juice, basil, oregano, salt, pepper, and red pepper flakes.
-
Pour in chicken broth and stir gently to combine.
-
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
-
Remove chicken, shred it with two forks, and return it to the slow cooker.
-
Stir in pasta. Cook on high for 20–25 minutes, until pasta is tender.
-
Stir in grated Parmesan. Sprinkle mozzarella on top, cover, and let it melt.
-
Serve hot, topped with croutons and parsley if desired.
Notes
-
For extra richness, use chicken thighs instead of breasts.
-
Store leftovers in an airtight container in the fridge for up to 4 days. Add broth when reheating if needed.
-
Freeze without pasta for up to 3 months; add cooked pasta when reheating.
-
Use freshly shredded cheese for better melting and taste.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)