This Crockpot Chicken Parmesan Soup captures all the rich, comforting flavors of the classic Italian dish — in a warm, hearty bowl. Imagine tender shredded chicken simmered in a robust tomato broth, infused with garlic, herbs, and parmesan cheese, then topped with crispy breadcrumbs and melted mozzarella. It’s everything you love about Chicken Parmesan — the flavor, the comfort, and the nostalgia — made effortlessly in your slow cooker.
This soup is cozy, flavorful, and deeply satisfying. As it simmers low and slow, the chicken becomes perfectly tender, the sauce develops depth, and the parmesan melds into the broth for a creamy, velvety finish. It’s a one-pot wonder that makes dinner easy, comforting, and crowd-pleasing — especially on cold evenings when you crave something hearty but simple.
Why You’ll Love This Crockpot Chicken Parmesan Soup
You’ll love this soup because it turns an indulgent Italian favorite into a wholesome, spoonable meal. The slow cooker does all the work — no need to fry, layer, or bake. It’s a hands-off recipe with restaurant-worthy flavor. The balance of tomato richness, parmesan nuttiness, and cheesy topping makes it irresistible.
It’s also incredibly versatile: serve it plain for a light meal, or top it with melted mozzarella and toasted breadcrumbs for that signature Chicken Parmesan crunch. Either way, it’s a comforting classic you’ll want to make again and again.
Why You Should Try This Recipe
If you love Italian comfort food but don’t have the time for complicated recipes, this Crockpot Chicken Parmesan Soup is your answer. It’s rich but not heavy, flavorful but easy to prepare, and perfect for busy nights. With simple ingredients and minimal prep, it’s a family-friendly favorite that tastes like it’s been simmering for hours — because it has!
Plus, the aroma that fills your kitchen as it cooks is pure magic. Every spoonful is hearty, creamy, and layered with the familiar warmth of Chicken Parmesan — transformed into the perfect cold-weather soup.
Ingredients You’ll Need
Main Ingredients
- 1 ½ lbs (680 g) boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese
- ½ cup heavy cream or half-and-half
- 2 cups small pasta (like ditalini, rotini, or elbow macaroni)
- 1 cup shredded mozzarella cheese (for topping)
- ½ cup seasoned breadcrumbs (for topping)
Optional Garnishes
- Fresh basil or parsley
- Extra parmesan cheese
- Crushed red pepper flakes
How to Make Crockpot Chicken Parmesan Soup (Step-by-Step)
1. Prepare the Base
Add the chicken breasts, onion, garlic, crushed tomatoes, chicken broth, tomato paste, Italian seasoning, basil, oregano, salt, pepper, and red pepper flakes to your crockpot. Stir to combine everything evenly.
2. Slow Cook the Chicken
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked through.
3. Shred the Chicken
Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the soup and stir.
4. Add Pasta and Parmesan
About 30 minutes before serving, stir in the pasta and grated parmesan cheese. Continue cooking on HIGH until the pasta is tender and the soup thickens slightly.
5. Stir in the Cream
Once the pasta is cooked, add the heavy cream or half-and-half. Stir until the soup becomes creamy and smooth.
6. Prepare the Topping
In a small skillet, toast the breadcrumbs in a drizzle of olive oil over medium heat until golden and crisp. This step adds the signature “Chicken Parm” crunch.
7. Assemble and Serve
Ladle the soup into bowls. Top with shredded mozzarella and a spoonful of toasted breadcrumbs. Garnish with fresh basil or parsley and serve hot.
10 Tips for the Best Crockpot Chicken Parmesan Soup
- Use high-quality crushed tomatoes for the best flavor base.
- Don’t skip the tomato paste; it deepens the flavor beautifully.
- Cook on LOW for tender, shreddable chicken.
- Add pasta near the end to prevent it from becoming mushy.
- Use freshly grated parmesan for the richest flavor and smoothest texture.
- Toast the breadcrumbs just before serving for crispness.
- Add cream at the end to keep it from curdling.
- Adjust consistency — add more broth if you prefer a thinner soup.
- Season gradually; taste before adding extra salt or cheese.
- Serve immediately to enjoy the melty mozzarella topping at its best.
10 Variations & Substitutions
- Spicy Chicken Parm Soup: Add extra red pepper flakes or a splash of hot sauce.
- Cheesy Alfredo Version: Swap the tomato base for creamy Alfredo sauce.
- Veggie Boost: Add spinach, zucchini, or mushrooms in the last hour of cooking.
- Pesto Twist: Stir in a spoonful of basil pesto before serving.
- Low-Carb Option: Omit pasta and serve with zucchini noodles.
- Gluten-Free Version: Use gluten-free pasta and breadcrumbs.
- Extra Cheesy: Mix in ricotta or extra mozzarella before serving.
- Roasted Garlic Flavor: Use roasted garlic instead of raw for depth.
- Basil Tomato Soup Base: Use fresh chopped basil for a lighter, herbier flavor.
- Crispy Topping Alternative: Use crushed croutons instead of breadcrumbs.
What to Serve With Crockpot Chicken Parmesan Soup (Step-by-Step)
- Serve with garlic bread or cheesy breadsticks for dipping.
- Pair with a fresh Caesar or Italian salad for balance.
- Offer roasted vegetables like asparagus or zucchini on the side.
- Add a side of spaghetti or penne for a full Italian-inspired meal.
- Finish with a light dessert like tiramisu or lemon sorbet.
- For a cozy dinner, serve with warm rolls and olive oil dip.
- Pair with a glass of red wine or sparkling water with lemon.
Storage & Reheating Tips (Step-by-Step)
To Store
Let the soup cool completely, then transfer to airtight containers. Refrigerate for up to 4 days.
To Freeze
Freeze without pasta in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat (From Refrigerator)
Reheat in a pot over medium heat until hot, adding a splash of broth if thickened.
To Reheat (From Frozen)
Thaw overnight, reheat gently, then stir in freshly cooked pasta before serving.
Recipe FAQs
- Can I use chicken thighs instead of breasts? Yes, they add extra flavor and tenderness.
- Can I cook pasta separately? Absolutely, especially if you plan to freeze leftovers.
- Can I make it dairy-free? Yes, use coconut milk or skip the cream and cheese.
- What pasta works best? Short pasta like ditalini, rotini, or elbows.
- Can I use pre-cooked chicken? Yes, add it during the last hour of cooking.
- Can I make it spicier? Add cayenne or extra red pepper flakes.
- Can I add vegetables? Yes, spinach, carrots, or bell peppers work great.
- Can I thicken it more? Simmer uncovered for 10 minutes or add extra parmesan.
- Can I make it vegetarian? Substitute chicken with white beans and veggie broth.
- What’s the best cheese for topping? Mozzarella for meltiness, parmesan for flavor.
- Can I skip the breadcrumbs? Yes, but they add authentic Chicken Parm crunch.
- Can I use tomato sauce instead of crushed tomatoes? Yes, reduce the broth slightly.
- Can I double the recipe? Yes, it freezes beautifully for meal prep.
- Can I add cream cheese? Yes, for extra creaminess.
- What if my soup is too thick? Add more broth to thin it out.
- Can I cook it overnight? It’s best not to; chicken can overcook on low for too long.
- Can I use rotisserie chicken? Yes, add it in the last 30 minutes.
- What wine pairs well? A medium-bodied red like Chianti or Pinot Noir.
- Can I use milk instead of cream? Yes, but the soup will be lighter.
- Can I serve it with rice instead of pasta? Yes, cooked rice works perfectly.