There’s nothing like coming home to the cozy, comforting aroma of Crockpot Chicken Parmesan Soup simmering away. This hearty soup combines tender chunks of chicken, a rich tomato-based broth, and melty Parmesan cheese for a dish that warms you from the inside out.

I first made this recipe on a chilly weekend, looking for a hands-off meal that felt like a hug in a bowl. Since then, it’s become my go-to for busy nights, snowy days, or any time we’re craving a lighter take on classic chicken Parmesan. Let’s dive in and get started!
Why You’ll Love This Crockpot Chicken Parmesan Soup
Get ready to fall in love with this delightful spin on a classic Italian favorite. This Crockpot Chicken Parmesan Soup is not only delicious but also ridiculously easy to make!
First, the slow cooker does all the heavy lifting for you. Just toss in your ingredients in the morning, and you’ll have a flavorful dinner waiting by evening – minimal effort, maximum flavor!
Second, this soup is lighter than traditional chicken Parmesan while keeping all the best parts – tender chicken, savory tomato flavors, and cheesy goodness. Plus, no frying is required, so it’s healthier and easier to clean up.
This recipe is also a family-friendly winner. Even picky eaters can’t resist the combination of cheesy, tomato-infused broth and tender shredded chicken. Serve it with crusty bread, and you’ll have everyone reaching for seconds.
Finally, it’s a budget-friendly meal that’s perfect for meal prep. Make a big batch, and you’ll have leftovers for lunch or dinner throughout the week. The flavors only deepen and get better as it sits.
Ready to turn your crockpot into a weeknight hero? Let’s take a look at the ingredients you’ll need.
Ingredients Notes

The magic of this Crockpot Chicken Parmesan Soup lies in its combination of simple, pantry-friendly ingredients that deliver big flavor. Here’s what you’ll need:
- Chicken breasts: Boneless, skinless chicken breasts are perfect for this recipe because they shred easily after slow cooking. Chicken thighs work too if you prefer a richer flavor.
- Crushed tomatoes: A can of high-quality crushed tomatoes forms the base of the broth, giving it that rich, hearty texture. Opt for fire-roasted tomatoes if you want a smokier flavor.
- Chicken broth: This keeps the soup light while adding depth. Low-sodium broth is a great option if you’re watching your salt intake.
- Onion and garlic: These aromatics bring in savory, earthy flavors. Fresh garlic works best, but you can use garlic powder in a pinch.
- Italian seasoning: A blend of dried basil, oregano, rosemary, and thyme brings that classic Italian flavor to the soup.
- Parmesan cheese: The star of the show! Grated Parmesan melts into the soup, adding richness and creaminess.
- Small pasta: Ditalini, orzo, or small shells work beautifully in this soup, soaking up the broth and adding a comforting texture. Cook the pasta separately and stir it in just before serving.
Special Equipment
All you need is a slow cooker and a large pot for boiling the pasta. If you have a Parmesan rind on hand, throw it into the crockpot for an extra flavor boost!
How To Make This Crockpot Chicken Parmesan Soup

Making this Crockpot Chicken Parmesan Soup is as easy as it gets. Here’s how to do it, step by step:
- Prepare your ingredients. Dice the onion, mince the garlic, and measure out your spices. This quick prep ensures everything comes together smoothly.
- Layer the ingredients in the crockpot. Start with your chicken breasts, then add the crushed tomatoes, onions, garlic, and Italian seasoning. Pour in the chicken broth, ensuring everything is submerged.
- Let the slow cooker do its magic. Set your crockpot to low and cook for 6-8 hours (or high for 3-4 hours). The chicken should be fork-tender and easy to shred.
- Shred the chicken. Once the chicken is cooked, remove it from the crockpot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup.
- Cook the pasta separately. While the soup finishes, cook your pasta in a pot of salted boiling water until al dente. Drain and set aside.
- Add the finishing touches. Stir the Parmesan cheese into the soup until it melts, creating a creamy, cheesy broth. Add the cooked pasta, mix well, and adjust the seasoning with salt and pepper.
This entire process takes about 6-8 hours of hands-off cooking, with just a few minutes of prep at the start and finish. Serve your soup hot, topped with fresh basil and extra Parmesan cheese.
Storage Options
This soup is perfect for meal prep and stores beautifully! Here’s how to keep it fresh:
- Refrigerate: Let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.
- Freeze: For longer storage, freeze the soup (without the pasta) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm the soup on the stovetop or in the microwave, adding a splash of broth or water to loosen it up if needed. If freezing, cook fresh pasta to stir in when reheating.
Variations and Substitutions
This Crockpot Chicken Parmesan Soup is incredibly versatile. Here are some ideas to switch it up:
- Vegetarian option: Skip the chicken and use chickpeas or white beans instead for a plant-based twist. Add extra veggies like zucchini or spinach for more nutrition.
- Spicy version: Add a pinch of red pepper flakes or diced jalapeños for a little heat.
- Cheese upgrade: Swap Parmesan for Pecorino Romano or add a handful of shredded mozzarella for an extra cheesy finish.
- Low-carb option: Skip the pasta and add spiralized zucchini noodles or cauliflower rice instead.
- Different proteins: Substitute chicken with turkey breast, sausage, or even shrimp for a fun variation.
No matter how you customize it, this soup will deliver comfort and flavor in every bowl.
PrintCrockpot Chicken Parmesan Soup Recipe
This Crockpot Chicken Parmesan Soup recipe is a comforting, cheesy, and flavorful dish made effortlessly in your slow cooker. Packed with tender chicken, hearty pasta, and rich parmesan, it's perfect for a cozy family dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: slow cooking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cups uncooked pasta (e.g., small shells or ditalini)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Add chicken breasts, crushed tomatoes, chicken broth, garlic powder, onion powder, Italian seasoning, red pepper flakes (if using), salt, and pepper to the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender.
- Remove chicken, shred it, and return it to the crockpot.
- Stir in uncooked pasta, Parmesan cheese, and heavy cream. Cook on high for 20-30 minutes, until pasta is tender.
- Serve hot, garnished with fresh basil or parsley.
Notes
- For a lower-carb option, use cauliflower rice or skip the pasta.
- Add more cream or cheese for a richer texture.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 950 mg
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