Description

This Crock Pot Creamy Chicken Parmesan Soup offers a rich and comforting twist on the classic Italian favorite. Tender chicken breasts simmered with tomatoes, herbs, and garlic combine with creamy heavy cream and melted cheeses, all simmered to perfection with pasta in a slow cooker. It’s an effortless one-pot meal that’s hearty, cheesy, and perfect for chilly days or easy family dinners.

Ingredients

Scale

Chicken and Broth

1 lb boneless, skinless chicken breasts or thighs
4 cups chicken broth

Vegetables and Seasonings

1 can (14.5 oz) diced tomatoes, undrained
1 medium onion, diced
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
Salt and pepper, to taste

Dairy and Cheese

1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup mozzarella cheese, shredded

Pasta

2 cups uncooked pasta (small shapes like rotini, penne, or elbow)

Garnish

Fresh parsley, chopped (optional)

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Instructions

Add Ingredients to the Crock Pot: Place the chicken breasts or thighs in the bottom of your Crock Pot, then add the chicken broth, diced tomatoes with their juice, diced onion, minced garlic, dried basil, oregano, garlic powder, salt, and pepper. Stir gently to combine all ingredients evenly.
Cook Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked through and tender enough to shred.
Shred the Chicken: Remove the cooked chicken from the Crock Pot and shred it finely using two forks. Return the shredded chicken back into the pot to mingle with the soup base.
Add Cream, Cheese, and Pasta: Stir in the heavy cream, grated Parmesan cheese, shredded mozzarella, and uncooked pasta. Mix thoroughly so the pasta is evenly distributed and covered by the creamy mixture. Cover and cook on low for an additional 30-40 minutes until the pasta is tender and the cheese is melted and incorporated.
Serve: Taste and adjust seasoning with extra salt and pepper as needed. Ladle the creamy chicken Parmesan soup into bowls and garnish with fresh chopped parsley if desired. Serve hot for a deliciously comforting meal.

Notes

Use small pasta shapes to ensure they cook evenly in the slow cooker.
If preferred, convert frozen chicken to fresh or thaw fully before cooking for best results.
To reduce fat, substitute heavy cream with half-and-half or whole milk, but note it may reduce creaminess.
For a thicker soup, reduce chicken broth slightly or add an extra 1/4 cup of Parmesan cheese.
Make sure to add pasta towards the end of cooking to avoid it becoming mushy.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.