Description
This Crockpot Creamy Chicken Parmesan Soup is a comforting and hearty dish that combines tender chicken, aromatic herbs, Parmesan cheese, and pasta in a rich, creamy tomato broth. Perfect for a cozy meal with minimal effort, it’s cooked slow and low in the crockpot to develop deep flavors, then finished with creamy cheese and pasta for a satisfying bowl.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces pasta (such as penne or rotini)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Add Ingredients to Crockpot: In a large crockpot, add chicken breasts, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, dried thyme, salt, and black pepper. Make sure everything is evenly distributed.
- Cook Low and Slow: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred Chicken: About 30 minutes before serving, carefully remove the chicken breasts from the crockpot. Shred them using two forks until finely pulled apart, then return the shredded chicken to the crockpot.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese thoroughly into the soup, creating a rich and creamy texture.
- Cook Pasta Separately: Meanwhile, cook the pasta according to the package instructions until al dente. Drain the pasta well before adding it to the crockpot.
- Combine Pasta and Heat Through: Add the drained pasta to the crockpot and stir to combine evenly. Let the soup cook for an additional 10-15 minutes on low heat to meld flavors and heat through the pasta.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil or parsley if desired for a fresh, herbal finish.
Notes
- You can substitute the pasta with gluten-free or low-carb versions for dietary preferences.
- For a thicker soup, use less chicken broth or let the soup cook uncovered for the final 15 minutes.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
- Add a pinch of red pepper flakes for a spicy kick if you like.
- The soup can be made dairy-free by substituting the heavy cream with coconut milk and omitting the Parmesan or using a dairy-free alternative.
