Crock Pot Chicken Parmesan Soup Recipe
Cozy Comfort Food Soups.
An easy, creamy soup with all the classic flavors of chicken parmesan, made right in your crock pot.
I used to save chicken parmesan for special Sundays. The whole process, you know? Breading the chicken, frying it just so, layering everything in a baking dish. It was a labor of love. But one day, I just craved those flavors without the fuss. I looked at my trusty crock pot and thought, 'what if?' So, I just started adding things in. A few hours later, the whole house smelled incredible. The result was this creamy, soulful soup that felt just as special as the original, but with almost zero effort. It’s been a staple ever since.
Why This Soup Feels Like Home
- •It’s a true 'set it and forget it' meal. Perfect for busy days.
- •The smell that fills your house is just unbelievably cozy.
- •It has all that rich, comforting flavor of classic chicken parm.
- •Clean-up is a dream. Just one pot!
- •It’s creamy and satisfying without being too heavy.
- •Kids and adults both seem to love it. It’s a family win.
Wow. Just wow. My family devoured this. It tastes like a fancy Italian restaurant meal, but it was so simple to make. This is officially on our regular rotation for fall and winter. Thank you for this recipe!
Essential Ingredient Guide
- Chicken Breasts: Boneless, skinless chicken breasts work beautifully here. They cook up so tender in the slow cooker and are incredibly easy to shred.
- Crushed Tomatoes: A good quality can of crushed tomatoes creates the perfect base. It gives the soup that classic, rich tomato flavor that’s so essential.
- Heavy Cream: This is what makes the soup wonderfully creamy and luscious. Stir it in at the end so it doesn't curdle during the long cooking time.
- Parmesan Cheese: Please, if you can, use freshly grated Parmesan. It melts so much better than the pre-shredded kind and the flavor is just worlds apart. It adds that perfect nutty, salty finish.
Complete Cooking Process
- Gather all your ingredients. I like to line them up on the counter.
- Simply place the whole chicken breasts into the crock pot.
- Pour in the tomatoes, broth, and sprinkle in the onions, garlic, and dried herbs. Tuck in the bay leaf.
- Give it a little stir, put the lid on, and that's it. Your work is pretty much done.
- Let the crock pot do its thing for the next few hours.
- Enjoy the amazing aroma that slowly builds and fills your home.
- The chicken will become fall-apart tender, absorbing all those beautiful tomato and herb flavors.
- Take the cooked chicken out and shred it. It should be effortless.
- Stir the shredded chicken back into the soup.
- Pour in the heavy cream and Parmesan cheese. Watch as the soup transforms into something so velvety and rich.
- Add the fresh basil right at the end to keep its bright flavor.
- Let it warm through for a few more minutes, and then it's ready to serve.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs would be delicious and add even more flavor. Just be sure to use boneless, skinless thighs for easy shredding.
→Can I make this on the stovetop?
You can. I'd recommend simmering it in a large Dutch oven for about 1-1.5 hours, or until the chicken is tender enough to shred. The slow cooker method is just so nice for hands-off cooking.
→How do I make it thicker if I want to?
The soup is naturally quite hearty, but if you want it thicker, you can make a small slurry with a tablespoon of cornstarch and two tablespoons of cold water. Stir it in at the end with the cream and let it heat for a few minutes.
→Can this soup be frozen?
It can, but cream-based soups can sometimes change texture a bit when thawed. If you plan to freeze it, I'd suggest making the soup up to the point before you add the cream and cheese. Freeze the tomato and chicken base, then add the dairy when you reheat it.
Crock Pot Chicken Parmesan Soup Recipe
Crock Pot Creamy Chicken Parmesan Soup is an easy and delicious way to enjoy classic chicken parmesan flavors without the work! Try it today!
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Soup
- 011.5 lbs boneless, skinless chicken breasts
- 021 (28 ounce) can crushed tomatoes
- 031 (15 ounce) can petite diced tomatoes, undrained
- 041 medium yellow onion, finely chopped
- 054 cloves garlic, minced
- 064 cups chicken broth
- 072 teaspoons dried oregano
- 081 teaspoon dried basil
- 091/2 teaspoon black pepper
- 101 bay leaf
- 111 cup heavy cream
- 121 cup grated Parmesan cheese, plus more for topping
- 131/2 cup chopped fresh basil
For Topping (Optional)
- 01Shredded mozzarella cheese
- 02Garlic croutons
- 03Extra fresh basil
Instructions
Place the chicken breasts in the bottom of your slow cooker. There’s no need to cut them up yet.
Add the crushed tomatoes, diced tomatoes, chopped onion, minced garlic, chicken broth, dried oregano, dried basil, pepper, and the bay leaf. Give it a gentle stir to combine everything.
Cover the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
Once cooked, carefully remove the chicken breasts and place them on a cutting board. Remove and discard the bay leaf from the soup.
Use two forks to shred the chicken, then return the shredded chicken to the slow cooker.
Turn the slow cooker to HIGH if it isn't already. Stir in the heavy cream, grated Parmesan cheese, and fresh basil.
Cover and cook for another 15-20 minutes, or until the soup is heated through and the cheese is melted and creamy. Don't let it boil.
Ladle the soup into bowls. Top with a sprinkle of mozzarella cheese, some crunchy garlic croutons, and a bit more fresh basil. Serve warm.
Notes & Tips
- 1Feel free to add some extra veggies if you like. A handful of chopped carrots or celery at the beginning would be lovely.
- 2If you like a little heat, a pinch of red pepper flakes with the other dried herbs is a great addition.
- 3Fresh basil at the end is key! It adds a brightness that cuts through the richness of the soup.
Tools You'll Need
- •Don't add the cream and Parmesan until the very end of cooking to prevent separation and ensure a smooth texture.
- •Using freshly grated Parmesan cheese makes a world of difference in how well it melts into the soup.
- •Shred the chicken while it's still warm; it's much easier than when it's cooled down.
- •The croutons on top aren't just a garnish—they mimic the breaded coating of traditional chicken parm and add a wonderful crunch.