Creamy Slow Cooker Chicken Parmesan Soup Recipe
This slow cooker creamy chicken Parmesan soup combines tender shredded chicken, savory tomatoes, Italian herbs, and cheesy goodness all in one comforting bowl. Perfect for a cozy meal, this hearty soup features a blend of Parmesan and mozzarella cheeses melted into a flavorful broth with pasta, delivering classic chicken Parmesan flavors in an easy, hands-off slow cooker recipe.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high) + 20 minutes additional cooking for pasta and cheese melting
- Total Time: 6 hours 40 minutes (low) or 3 hours 35 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Soup Base
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 4 cups low-sodium chicken broth
Pasta & Cheese
- 1 cup small pasta (ditalini, elbows, or orzo)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- Chopped fresh parsley or basil (optional)
Instructions
- Combine ingredients in slow cooker. Add the chicken, diced onion, minced garlic, crushed tomatoes, tomato paste, dried basil, dried oregano, dried thyme, crushed red pepper flakes, salt, black pepper, and chicken broth to the slow cooker. Stir everything together to combine the flavors well.
- Cook chicken base. Cover and cook the mixture on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred chicken. Remove the cooked chicken from the soup and shred it using two forks. Return the shredded chicken back into the slow cooker and stir it in evenly.
- Add pasta and cook. Stir in the small pasta of your choice. Cover and cook on high for an additional 15 to 20 minutes, or until the pasta is just tender but not mushy.
- Melt in cheeses. Stir in the grated Parmesan and shredded mozzarella cheeses. Allow the cheese to melt into the soup for 3 to 5 minutes, creating a creamy texture.
- Adjust seasoning and serve. Taste the soup and adjust the salt or spice level as needed. Serve the soup hot, garnished with chopped fresh parsley or basil if desired.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- Chicken breasts or thighs can be used based on preference; thighs result in a slightly richer flavor.
- The pasta choice can be any small-shaped variety that cooks quickly.
- For a spicier soup, increase the crushed red pepper flakes or add freshly ground black pepper.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- If freezing, consider cooking the pasta separately and adding it when reheating to avoid mushiness.
Keywords: chicken parmesan soup, slow cooker chicken soup, creamy chicken parmesan, Italian soup, comfort food, slow cooker recipes
