Name: Crockpot Chicken Parmesan Soup: The Cozy, Cheesy Comfort You Crave
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Italian-American
Ingredients: 1 1/2 lbs boneless skinless chicken breasts or thighs; 1 small onion, diced; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 4 cups chicken broth; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes (optional); Salt and pepper, to taste; 1 cup uncooked small pasta (ditalini or elbow macaroni); 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1/2 cup heavy cream or half-and-half (optional); Fresh basil or parsley, for garnish

Crockpot Chicken Parmesan Soup: The Cozy, Cheesy Comfort You Crave

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This crockpot chicken Parmesan soup is my go-to when I’m craving something warm, cheesy, and full of classic Italian flavor. It turns everything I love about chicken Parmesan—juicy chicken, tomato sauce, Italian herbs, and melty cheese—into a hearty, spoonable soup. It’s simple to throw together in the slow cooker and makes the whole house smell incredible while it cooks.

Why You’ll Love This Recipe

I love this recipe because it delivers all the cozy, cheesy comfort of chicken Parmesan with almost no effort. The slow cooker does the hard work, and I end up with a rich, tomato-based soup filled with shredded chicken, pasta, and gooey cheese in every bite. It’s perfect for busy days, meal prep, or just warming up on a chilly evening. Crockpot Chicken Parmesan Soup: The Cozy, Cheesy Comfort You Crave

Ingredients

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

• 1 ½ lbs boneless skinless chicken breasts or thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup uncooked small pasta (like ditalini or elbow macaroni)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ½ cup heavy cream or half-and-half (optional, for extra creaminess)
• Fresh basil or parsley, for garnish

Directions

I place the chicken, onion, garlic, crushed tomatoes, broth, basil, oregano, red pepper flakes (if using), salt, and pepper in the slow cooker.
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, and return it to the soup.
I stir in the uncooked pasta and cook on high for another 15–20 minutes, or until the pasta is al dente.
I add the Parmesan and mozzarella, stirring until the cheeses melt into the soup. If I’m adding cream, I stir it in at the end for a silky finish.
I ladle the soup into bowls and top with more cheese, fresh herbs, or even garlic croutons for a true chicken Parm experience.

Servings and timing

This recipe makes about 6 servings. It takes 10 minutes to prep, 6–7 hours on low or 3–4 hours on high in the slow cooker, and an additional 20 minutes for the pasta and cheese at the end.

Variations

Sometimes I use rotisserie chicken to speed things up—just stir it in halfway through the cook time. I’ve also swapped in gluten-free pasta or added spinach or zucchini for extra vegetables. If I want a thinner broth, I use less pasta or skip the cream for a lighter version.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm it on the stovetop or microwave with a splash of broth or water, since the pasta absorbs liquid over time. I don’t recommend freezing the pasta version, but I do freeze the base soup (without the pasta and cheese) and add those after reheating.

FAQs

Can I use frozen chicken in the crockpot?

Yes, but I always check for doneness. I cook on high to ensure food safety and use a meat thermometer to make sure it hits 165°F (74°C).

What type of pasta works best in this soup?

I usually use ditalini, elbows, or small shells—they hold up well in the soup without getting too soft.

Can I make this soup ahead of time?

Yes, I often prepare everything except the pasta and cheese, then add those just before serving to keep the texture perfect.

Is this soup spicy?

Not unless I add the crushed red pepper flakes. I adjust the heat to my taste, or leave it out entirely for a milder flavor.

Can I make this vegetarian?

Yes, I swap the chicken for white beans or chickpeas and use vegetable broth. The cheesy, herby flavor still comes through beautifully.

Conclusion

Crockpot chicken Parmesan soup is one of my favorite cozy meals—it’s rich, comforting, and bursting with classic Italian flavors. I love how easy it is to prepare and how versatile it can be with just a few tweaks. Whether I’m feeding my family or meal prepping for the week, this soup always hits the spot.