Description
Creamy, cheesy, and full of flavor, this Crock Pot Creamy Chicken Parmesan Soup brings all the comforting taste of classic Chicken Parmesan into an easy slow-cooked meal.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 (28-ounce) can crushed tomatoes
- 3 cups chicken broth
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream or 4 oz cream cheese, softened
- 1 cup small pasta (optional — shells, ditalini, or rotini)
- Fresh basil or parsley, for garnish
Instructions
- Prepare the base:
Add chicken breasts, crushed tomatoes, chicken broth, garlic, onion, Italian seasoning, salt, and pepper to your slow cooker. Stir to combine. - Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender. - Shred the chicken:
Remove chicken breasts and shred with two forks. Return the shredded chicken to the crock pot. - Make it creamy:
Stir in heavy cream (or cream cheese) until fully combined, then add Parmesan and mozzarella. Let the cheese melt into the soup for a rich, creamy texture. - Add pasta (optional):
If using pasta, stir it in during the last 20–25 minutes of cooking on HIGH. Cook until tender. - Serve:
Ladle the soup into bowls, garnish with fresh basil or parsley, and top with extra Parmesan if desired.
Notes
- Shred the chicken while warm: It pulls apart more easily and mixes better into the soup.
- Add cheese gradually: This helps prevent clumping and ensures a smooth, creamy broth.
- Use cream cheese for extra richness: It gives the soup a velvety texture and adds tang.
- Make it lighter: Swap heavy cream for half-and-half or evaporated milk.
- Freezer-friendly tip: Skip the pasta if freezing. Add freshly cooked pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 6 hours