Description

This Crockpot Chicken Parmesan Soup combines all the comforting flavors of classic chicken parmesan in an easy, hands-off slow cooker recipe. Tender chicken breasts simmer with onions, garlic, herbs, and rich tomato sauces, then finish with creamy cheeses and pasta for a hearty, cheesy soup perfect for cozy nights.

Ingredients

Scale

Proteins

4 boneless skinless chicken breasts

Vegetables & Aromatics

1 onion, diced
4 cloves garlic, minced
1/2 cup fresh basil, chopped

Herbs & Spices

1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt to taste
Pepper to taste

Tomato Components

1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1 can (15 oz) tomato sauce

Liquids & Broth

3 cups chicken broth
1/2 cup heavy cream

Cheeses

1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup ricotta cheese

Other

8 ounces uncooked pasta (such as rotini or penne)

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Instructions

Prepare the base: Place the chicken breasts in the bottom of the crockpot, layering diced onion and minced garlic on top to build flavor.
Season the ingredients: Sprinkle dried basil, dried oregano, and red pepper flakes evenly over the chicken and vegetables.
Add tomato components and broth: Pour diced tomatoes, tomato paste, tomato sauce, and chicken broth into the crockpot, then gently stir to combine all ingredients.
Cook the soup: Cover the crockpot and cook on low for 6 hours until the chicken is fully cooked and tender.
Shred the chicken: Remove chicken breasts from the crockpot, shred with two forks, and return the shredded chicken to the crockpot.
Add cheeses and cream: Stir in heavy cream, grated Parmesan, shredded mozzarella, and ricotta cheese until fully incorporated and creamy.
Incorporate fresh herbs and season: Add chopped fresh basil, then season the soup with salt and pepper to taste.
Add pasta and finalize cooking: Stir uncooked pasta into the soup, ensuring it is submerged; cover and cook on low for an additional 30 to 45 minutes until pasta is al dente.
Adjust seasoning and serve: Taste the soup, adjust salt and pepper as needed, then serve hot garnished with extra Parmesan or fresh basil if desired.

Notes

For a thicker soup, reduce the chicken broth quantity slightly or cook uncovered for the last 15 minutes to evaporate extra liquid.
Use gluten-free pasta to make this recipe gluten free.
This soup can be made a day ahead; flavors improve when reheated.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
If you prefer a spicier kick, increase the red pepper flakes to 1 teaspoon.