Crockpot Chicken Parmesan Soup (Print Version)
Crockpot Chicken Parmesan Soup delivers all the classic flavors in one easy slow cooker meal. Ready with minimal prep and packed with protein.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 250 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Halal
# Ingredients:
→ Slow Cooker Base
01 -
1 1/2 lbs boneless skinless chicken breasts
02 -
1 can (28 oz) crushed San Marzano tomatoes
03 -
1 can (14 oz) diced tomatoes with Italian herbs
04 -
3 cups low-sodium chicken broth
05 -
1 medium yellow onion, diced
06 -
4 cloves garlic, minced
→ Italian Herb & Spice Blend
07 -
2 tsp dried Italian seasoning
08 -
1 tsp dried basil
09 -
1/2 tsp red pepper flakes
10 -
1/2 tsp onion powder
11 -
Salt and pepper to taste
→ Creamy Parmesan Finish
12 -
4 oz cream cheese, softened and cubed
13 -
3/4 cup freshly grated Parmesan cheese
14 -
2 cups shredded whole-milk mozzarella cheese
→ Hearty Pasta & Garnish
15 -
2 cups dry penne pasta
16 -
1/4 cup fresh basil leaves, torn, for garnish
# Instructions:
01 -
To start your Crockpot Chicken Parmesan Soup: Easy Slow Cooker Meal, place 1 1/2 lbs boneless skinless chicken breasts in the bottom of your crockpot. Pour in the 28 oz can of crushed San Marzano tomatoes, 14 oz diced tomatoes with Italian herbs, and 3 cups low-sodium chicken broth.
02 -
Scatter 1 medium diced yellow onion and 4 cloves minced garlic over the chicken. Sprinkle in 2 tsp dried Italian seasoning, 1 tsp dried basil, 1/2 tsp red pepper flakes, and 1/2 tsp onion powder. Season generously with salt and pepper to taste, then stir gently to combine.
03 -
Cover and cook your Crockpot Chicken Parmesan Soup: Easy Slow Cooker Meal on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken breasts are fully cooked through and tender enough to shred easily with two forks. Avoid lifting the lid during cooking to retain heat.
04 -
Carefully remove the cooked chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return all the shredded chicken back into the slow cooker and stir it into the tomato broth base to evenly distribute.
05 -
Stir 2 cups dry penne pasta directly into the slow cooker. Increase the heat to HIGH, cover, and cook for an additional 20–30 minutes, or until the pasta is al dente. Stir once halfway through to prevent the penne from sticking together at the bottom.
06 -
For the creamiest Crockpot Chicken Parmesan Soup: Easy Slow Cooker Meal, add the 4 oz softened cubed cream cheese and 3/4 cup freshly grated Parmesan cheese to the slow cooker. Stir continuously until both cheeses are fully melted and incorporated into a smooth, velvety broth.
07 -
Stir in 2 cups shredded whole-milk mozzarella cheese, a handful at a time, allowing each addition to melt completely before adding more. This technique ensures a silky, lump-free texture throughout your soup. Taste and adjust salt and pepper as needed before serving.
08 -
Ladle your finished Crockpot Chicken Parmesan Soup: Easy Slow Cooker Meal into bowls and top each serving with a generous pinch of torn fresh basil leaves. Serve immediately with crusty Italian bread or garlic toast on the side for a complete, satisfying meal.
# Notes:
01 -
Storage Tip: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the penne pasta will continue to absorb liquid as it sits, so add a splash of chicken broth when reheating to restore the original consistency.
02 -
Pasta Tip: To avoid mushy pasta, cook the penne separately and add it directly to individual bowls at serving time. This is especially helpful if you plan to store leftovers, as it keeps the pasta perfectly al dente every time.
03 -
Substitution Tip: Swap penne for ziti, rotini, or even gluten-free pasta with great results. You can also substitute the cream cheese with 1/2 cup heavy cream for a lighter finish, or use rotisserie chicken added at the pasta stage to cut the cook time significantly.
04 -
Serving Tip: For a restaurant-style presentation, ladle the soup into oven-safe bowls, top with an extra sprinkle of shredded mozzarella, and broil at 500°F for 2–3 minutes until the cheese is bubbly and golden brown before adding the fresh basil garnish.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
cutting board
03 -
chef's knife
04 -
cheese grater
05 -
measuring cups and spoons
06 -
two forks for shredding chicken
07 -
large ladle
# Nutrition Facts (Per Serving):
Calories: 520 kcal
Total Fat: 22 g
Total Carbohydrate: 38 g
Protein: 42 g