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
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1 ½ pounds boneless, skinless chicken breasts
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1 medium yellow onion, diced
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3 cloves garlic, minced
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1 (28-ounce) can crushed tomatoes
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1 (14.5-ounce) can diced tomatoes, undrained
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon black pepper
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¼ teaspoon crushed red pepper flakes (optional)
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4 cups low-sodium chicken broth
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1 cup small pasta (like ditalini or elbow)
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½ cup grated Parmesan cheese
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1 ½ cups shredded mozzarella cheese
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¼ cup chopped fresh parsley (optional)
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1 cup seasoned croutons (for topping)
Instructions
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Place chicken breasts in the bottom of the slow cooker.
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Add onion, garlic, crushed tomatoes, diced tomatoes with juice, basil, oregano, salt, pepper, and red pepper flakes.
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Pour in chicken broth and stir gently to combine.
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Cover and cook on low for 6–7 hours or on high for 3–4 hours.
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Remove chicken, shred it with two forks, and return it to the slow cooker.
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Stir in pasta. Cook on high for 20–25 minutes, until pasta is tender.
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Stir in grated Parmesan. Sprinkle mozzarella on top, cover, and let it melt.
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Serve hot, topped with croutons and parsley if desired.
Notes
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For extra richness, use chicken thighs instead of breasts.
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Store leftovers in an airtight container in the fridge for up to 4 days. Add broth when reheating if needed.
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Freeze without pasta for up to 3 months; add cooked pasta when reheating.
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Use freshly shredded cheese for better melting and taste.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)