Crockpot Chicken Parmesan Soup: Cozy Comfort in a Bowl

Crockpot Chicken Parmesan Soup is your new weeknight best friend. If you’ve ever craved the cheesy, saucy goodness of classic Chicken Parm but didn’t have the time (or energy) to bread, fry, and layer it all, this slow cooker version will absolutely save the day. Packed with tender chicken, melty Parmesan, pasta, and all that tomato-basil goodness, this soup hits the comfort food jackpot—without a sink full of dishes. Bonus? It’s a total crowd-pleaser, even for picky eaters. And yes, you can absolutely dip a crusty slice of bread right into it. No judgment here.

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What is Crockpot Chicken Parmesan Soup?

Crockpot Chicken Parmesan Soup is a slow-cooked twist on the classic Italian-American dish, Chicken Parmesan. Instead of layering breaded chicken with marinara and cheese, everything simmers together in a cozy broth—think shredded chicken, crushed tomatoes, herbs, pasta, and lots of Parmesan cheese. The result is a hearty, soul-warming soup that tastes like Chicken Parm met a big warm hug. This version skips the breading and frying, making it much easier (and lighter!) but still rich, cheesy, and satisfying.

Reasons to Try Crockpot Chicken Parmesan Soup

Let’s be real: life gets hectic. Whether you’re juggling back-to-back Zoom calls or wrangling toddlers, getting a homemade dinner on the table isn’t always easy. That’s where Crockpot Chicken Parmesan Soup swoops in like a culinary superhero. It’s minimal prep, maximum reward. Toss everything in the slow cooker in the morning, and by dinnertime, your kitchen smells like an Italian bistro. It’s also a great way to sneak in some veggies (hi, bell pepper and onion) and the flavors get better as it simmers. Plus, it’s kid-friendly, freezer-friendly, and just plain feel-good food.

Ingredients Needed to Make Crockpot Chicken Parmesan Soup

• 4 garlic cloves, minced
• 1 green bell pepper, chopped
• ½ medium white onion, chopped
• 1 can (14.5 oz) crushed tomatoes
• ½ lb raw boneless, skinless chicken breast
• 5 cups low sodium chicken broth (plus more if needed)
• ½ cup shredded Parmesan cheese (plus extra for garnish)
• 2 tbsp chopped fresh basil
• 2 tsp chopped fresh oregano
• 1 tsp kosher salt
• ½ tsp ground black pepper
• ¼ tsp red pepper flakes
• 4 oz uncooked dry gemelli or penne pasta
• 2 tbsp unsalted butter (optional but yummy)
• Chopped fresh basil or parsley, for garnish

Instructions to Make Crockpot Chicken Parmesan Soup

If you’re new to slow cooker soups, don’t worry—this recipe is as simple as “dump, cook, and enjoy.” But to help you feel totally confident, we’ve broken the process into clear, detailed steps. By the end, your kitchen will smell like an Italian restaurant and your family will be asking for seconds (or thirds).

Step 1: Prep Your Ingredients (10–15 Minutes)

Before anything hits the crockpot, start by getting all your ingredients ready. Mince the garlic cloves, chop the green bell pepper and onion, and measure out the crushed tomatoes, herbs, and Parmesan cheese. You’ll also want to rinse the chicken breast and pat it dry with a paper towel.

Pro Tip: Want to avoid onion tears and speed things up? A mini food processor can chop onion, garlic, and pepper in under a minute.

This prep work may seem small, but it sets you up for slow cooker success later.

Step 2: Build the Flavor Base in Your Crockpot

Now it’s time to get your Crockpot Chicken Parmesan Soup going. In a 5-quart or larger slow cooker, add the following ingredients:

• Minced garlic
• Chopped green bell pepper
• Chopped white onion
• Crushed tomatoes
• Raw chicken breast
• Chicken broth
• ½ cup shredded Parmesan
• Chopped fresh basil and oregano
• Salt, black pepper, and red pepper flakes

Give everything a gentle stir so that the herbs and cheese are well distributed in the broth.

Why This Step Matters: By layering everything in the slow cooker at once, the soup slowly develops bold, rich flavor as it simmers throughout the day. Parmesan melts into the broth, giving it that classic Chicken Parm vibe without any frying.

Step 3: Slow Cook It Low and Slow (or Fast and Hot)

Cover the slow cooker with its lid and choose your cooking method:

• LOW for 7½ to 8 hours if you’re heading out for the day
• HIGH for 3½ to 4 hours if you’re home and want dinner sooner

The goal is to cook the chicken until it’s fall-apart tender and has absorbed the savory tomato-basil goodness of the broth.

Need dinner faster? You might want to try our Crockpot Chicken Pot Pie for a quicker creamy option.

Step 4: Shred the Chicken

Once your cooking time is up, carefully remove the chicken breast from the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces—it should pull apart easily with almost no effort.

Then return the shredded chicken back into the soup. Give it a good stir to mix all those tasty pieces throughout the broth.

Shortcut Tip: You can also use rotisserie chicken if you’re short on time. Just skip to this step and stir it in before adding pasta.

Step 5: Add the Pasta

Stir in the uncooked pasta—gemelli or penne both work beautifully. Turn your slow cooker to HIGH if it’s not already, and cook for another 20–30 minutes. Stir once or twice during this time to prevent the pasta from sticking together or clumping.

Consistency Check: Once the pasta is al dente (firm but not hard), your Crockpot Chicken Parmesan Soup is nearly done!

Want more cozy soups with pasta? You’ll love our Chicken Pastina Soup for a comforting, tiny-pasta twist.

Step 6: Finish with Richness (Optional)

If you want an extra velvety mouthfeel, stir in 2 tablespoons of unsalted butter at the very end. This step is completely optional, but it adds a richness that takes the soup from good to “Where has this been all my life?”

Also, if the soup feels too thick (thanks, pasta!), add a splash of warm broth or water until you reach your ideal texture.

Step 7: Garnish and Serve

Ladle the hot, cheesy Crockpot Chicken Parmesan Soup into bowls. Top with a little extra shredded Parmesan, fresh chopped basil, or parsley if you’re feeling fancy.

Serve With: Crusty garlic bread, a simple green salad, or a slice of toasty focaccia. For more serving suggestions, check out our What to Serve with Crockpot Chicken Parmesan Soup section.

What to Serve with Crockpot Chicken Parmesan Soup

You can’t go wrong with a sidekick like garlic bread—it’s basically required. A crisp Caesar salad makes it a full-on Italian-inspired meal, and if you’re feeling fancy, a glass of red wine wouldn’t hurt either. For something cozy and carby, a side of buttery roasted potatoes or even a few slices of cheesy focaccia brings this dinner to hero status. Want more hearty soup night inspo? Try pairing it with our Creamy Mushroom Potato Soup or Pioneer Woman Beef Barley Soup.

Key Tips for Making Crockpot Chicken Parmesan Soup

• Don’t overcook the pasta. It goes in at the end to stay nice and firm.
• Use pre-shredded rotisserie chicken if you’re in a time crunch—just reduce cooking time.
• Want it creamier? Add a splash of half-and-half or a dollop of ricotta right before serving.
• Stir occasionally toward the end if your crockpot runs hot to keep the pasta from sticking.
• Sneak in extra veggies like spinach or zucchini to up the nutrition without any complaints from the kids.

Storage and Reheating Tips for Crockpot Chicken Parmesan Soup

This soup stores like a champ! Pop leftovers in an airtight container and refrigerate for up to 4 days. To reheat, just microwave or warm it on the stove over medium heat. Add a splash of broth or water if it’s too thick. Want to freeze it? Skip the pasta and freeze the base (soup without noodles) for up to 3 months. When ready to eat, thaw, reheat, and toss in cooked pasta just before serving to keep things from getting mushy.

FAQs

Can I use rotisserie chicken?
Absolutely! Add it shredded in the last 30 minutes before the pasta to keep it juicy.

What if I don’t have gemelli or penne pasta?
Use whatever you’ve got—fusilli, elbow, even broken spaghetti works.

Can I make it dairy-free?
Skip the Parmesan and butter, and use nutritional yeast or a dairy-free cheese alternative.

Is it spicy?
Not really, but you can scale the red pepper flakes up or down to your taste.

Can I make this in an Instant Pot?
Yes! Use the sauté function for the aromatics, pressure cook for 10 minutes, then stir in pasta and cook on sauté mode until done.

Final Thoughts

Crockpot Chicken Parmesan Soup is everything you love about Chicken Parm—minus the mess and the stress. It’s cheesy, cozy, family-approved, and ridiculously simple. If your slow cooker’s been gathering dust, this is your sign to plug it in. And don’t be surprised if this one gets requested weekly—it’s that good. Want more soups that warm your soul? Check out our Rotisserie Chicken and Mushroom Soup or our fan-favorite Coconut Curry Chicken Soup.

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