Crock Pot Creamy Chicken Parmesan Soup Recipe | Easy Slow Cooker Italian-Inspired Comfort Food
This Crock Pot Creamy Chicken Parmesan Soup is everything you love about the classic Italian dish—transformed into a warm, spoonable comfort meal. Tender shredded chicken simmers in a rich tomato and parmesan-infused broth with garlic, herbs, and a splash of cream. Finished with melty mozzarella and fresh basil, it’s a slow-cooked, hands-off dinner that’s perfect for busy weeknights or chilly weekends. Just toss everything in the crock pot and let the magic happen.
Equipment
- Slow cooker (6-quart or larger)
- Skillet (optional for sautéing)
- Cutting board and knife
- Measuring Cups and Spoons
- Cheese grater
- Ladle
Ingredients
- 2–3 boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon Italian seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1½ cups cooked pasta (optional: penne or rotini)
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing, optional)
Instructions
- Sauté Aromatics (Optional): Heat olive oil in a skillet over medium heat. Sauté garlic and onion until fragrant and translucent (3–4 minutes).
- Load the Slow Cooker: Add chicken breasts, sautéed aromatics (if using), diced tomatoes, tomato paste, Italian seasoning, and chicken broth. Season with salt and pepper.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred Chicken & Add Dairy: Remove chicken, shred with forks, and return to pot. Stir in heavy cream, Parmesan, and mozzarella..
- Add Pasta (Optional): Cook pasta separately and stir into soup just before serving
- Simmer & Serve: Let soup simmer for 10–15 minutes until cheese is melted and soup is creamy. Adjust seasoning if needed.
Notes
- Flavor Boosts: Use chicken thighs for richer flavor, add spinach or kale for veggies, or swap mozzarella for provolone/fontina.
- Spicy Option: Add red pepper flakes for heat.
- Make-Ahead: Assemble ingredients (except dairy and pasta) and refrigerate overnight.
- Storage: Refrigerate up to 4 days. Freeze without pasta for best texture.
- Reheating: Warm gently to avoid separating cream.
- Common Mistakes: Avoid adding dairy too early, overcooking pasta, using pre-shredded cheese, or skipping seasoning.