Name: Crockpot Chicken Parmesan Soup
Prep time: 15 min
Cook time: PT-489046H19M41S
Total time: PT-489046H19M41S
Cuisine: Italian-American
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; 1 can (28 oz) crushed tomatoes; 1 can (15 oz) tomato sauce; 4 cups chicken broth; 1 small onion, chopped; 3 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/4 tsp crushed red pepper flakes (optional); Salt and pepper, to taste; 1.5 cups uncooked pasta (rotini, elbow, or ditalini); 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; Fresh basil or parsley, for garnish

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Crockpot chicken Parmesan soup is everything I love about classic chicken Parmesan, but in cozy, spoonable form. Tender shredded chicken, rich tomato broth, Italian herbs, pasta, and a blend of gooey cheeses come together in one comforting bowl. Thanks to the slow cooker, I can toss everything in, let it simmer all day, and come home to a meal that tastes like it took hours to make—because it did.

Why You’ll Love This Recipe

I love how easy this soup is to make with minimal effort and maximum flavor. The chicken becomes incredibly tender in the slow cooker, soaking up all the herby, garlicky tomato base. It’s hearty enough to stand alone, but I often serve it with crusty bread or a fresh green salad. And the best part? The melty Parmesan and mozzarella stirred in at the end make it irresistibly cheesy—just like the classic dish it’s inspired by.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Crushed tomatoes
Tomato sauce
Chicken broth
Onion (chopped)
Garlic (minced)
Dried basil
Dried oregano
Crushed red pepper flakes (optional)
Salt and pepper
Uncooked pasta (small shapes like rotini, ditalini, or elbow)
Grated Parmesan cheese
Shredded mozzarella cheese
Fresh basil or parsley (for garnish)

Directions

I place the chicken breasts, crushed tomatoes, tomato sauce, broth, onion, garlic, and all the seasonings into the crockpot.
I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
I remove the chicken, shred it with two forks, then return it to the pot.
About 30 minutes before serving, I stir in the uncooked pasta.
Once the pasta is tender, I add the Parmesan and mozzarella cheeses, stirring until melted and creamy.
I taste and adjust the seasoning if needed, then ladle into bowls and top with fresh herbs and more cheese if I feel like it.

Servings and timing

This recipe makes about 6 servings and takes 6–7 hours on low or 3–4 hours on high in the crockpot, plus 30 minutes more for the pasta and cheese at the end. It only takes 10–15 minutes of hands-on prep.

Variations

I sometimes use Italian sausage instead of chicken for a spicier, heartier version.
For a low-carb option, I skip the pasta and add in chopped zucchini or spinach during the last 15 minutes.
I’ve swapped in gluten-free pasta and it works well—just watch the timing as it cooks quickly.
I like adding a splash of heavy cream at the end for an extra-rich, creamy texture.
For a thicker soup, I use less broth or let it simmer uncovered for a bit after the pasta is cooked.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over medium heat or microwave individual portions. If the pasta absorbs too much liquid, I just add a splash of broth or water before reheating. This soup also freezes well—though I sometimes leave out the pasta and add fresh noodles when reheating to avoid them getting too soft.

FAQs

Can I cook the pasta separately?

Yes, I sometimes cook the pasta on the side and stir it in just before serving to keep it perfectly al dente and prevent it from getting mushy.

Can I use rotisserie chicken?

Absolutely. I reduce the cook time by a couple of hours and add the shredded rotisserie chicken during the last hour to warm through.

What cheeses work best in this soup?

I use Parmesan for depth and mozzarella for that classic stretchiness, but provolone or Italian cheese blends work great too.

Can I make this soup creamy?

Yes, I stir in a splash of heavy cream or a dollop of cream cheese at the end for a creamier version.

Is this soup freezer-friendly?

Yes, it freezes well without the pasta. I freeze the base, then reheat and add freshly cooked pasta before serving.

Conclusion

Crockpot chicken Parmesan soup is a warm, cheesy bowl of comfort that turns a beloved Italian classic into an easy, slow-cooked meal. With just a few pantry staples and some set-it-and-forget-it cooking, I can enjoy the flavors I crave with hardly any effort. It’s cozy, hearty, and one of those meals I find myself making again and again.