Description
This Crock Pot Creamy Chicken Parmesan Soup is a delightful twist on a classic Italian dish, combining tender chicken, rich tomato flavors, and gooey cheese into a comforting bowl of goodness. Perfect for busy days, this easy recipe delivers maximum flavor with minimal effort!
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- 4–6 cups low-sodium chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 pinch red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 1 cup heavy cream or 4–6 ounces softened cream cheese
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Small pasta shapes (like ditalini, small shells, or orzo)
Instructions
- Prep & Load the Crock Pot: Chop the onion and mince the garlic. Place the raw chicken in the bottom of the slow cooker. Pour in the chicken broth and crushed tomatoes. Add the chopped onion, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Stir gently to combine.
- Slow Cook to Perfection: Cover the slow cooker and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken from the Crock Pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
- Add the Creaminess & Cheese: Stir in the heavy cream or softened cream cheese and add the grated Parmesan cheese. Mix gently until the cream and cheese are fully incorporated.
- Incorporate Pasta & Serve: Cook the small pasta separately according to package directions. Drain and add to the Crock Pot during the last 15-20 minutes of cooking or just before serving. Stir to combine and heat through before serving.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For best pasta texture, cook separately and add just before serving. If the soup is too thin, whisk together cornstarch and water to thicken. Feel free to add extra vegetables like spinach or zucchini for added nutrition.