There's nothing like a warm, comforting bowl of Crockpot Chicken Parmesan Soup to soothe your soul and satisfy your taste buds. This cozy dish combines tender, shredded chicken, a rich tomato broth, and a touch of Parmesan cheese to create a meal that's as indulgent as it is effortless.
I first discovered this recipe during a busy week when I needed something hands-off but hearty. The slow cooker did all the work while I tackled my to-do list, and the result was a family-approved favorite. Ready to turn your kitchen into a haven of irresistible aromas? Let’s dive in!
Why You'll Love This Crockpot Chicken Parmesan Soup
Get ready to fall head over heels for this easy and delicious slow-cooker recipe. Perfect for busy weekdays, it delivers all the classic flavors of chicken Parmesan in a comforting soup form.
First, this recipe is an absolute time-saver. With minimal prep, you can toss everything into your slow cooker and let it work its magic. By dinner time, you’ll have a piping-hot meal ready to serve without any stress.
Second, it’s a healthier spin on the classic chicken Parmesan. By turning it into a soup, you enjoy all the rich, savory flavors of the dish without the heaviness of frying or breading.
Not only is it versatile, but it's also incredibly family-friendly. Even the pickiest eaters can’t resist the combination of juicy chicken, flavorful broth, and melted cheese.
Finally, the leftovers are just as tasty. This soup reheats beautifully, making it a great option for meal prep or next-day lunches.
Ingredients Notes
The magic of this Crockpot Chicken Parmesan Soup lies in its simple, wholesome ingredients that combine for an unforgettable meal.
Chicken breasts are the star of the show, providing tender and juicy bites that soak up the flavorful broth. Feel free to substitute with chicken thighs for a richer texture.
Crushed tomatoes form the base of the soup, adding a robust and slightly sweet tomato flavor. For a smoother broth, use tomato puree instead.
Chicken broth balances the acidity of the tomatoes while adding depth to the dish. Opt for a low-sodium version to control the saltiness.
Italian seasoning brings in the signature blend of herbs, including oregano, basil, and thyme, elevating the overall flavor profile.
Parmesan cheese is the crowning touch, adding a nutty, salty richness. Grate your Parmesan fresh for the best flavor and texture.
You'll also need onions, garlic, and pasta (such as ditalini or small shells) to round out the soup. Don't forget a slow cooker to make this recipe a breeze.
How To Make This Crockpot Chicken Parmesan Soup
Making this soup is as simple as layering the ingredients in your slow cooker and letting time do the work. Follow these steps for foolproof results.
Start by prepping your ingredients. Dice the onion, mince the garlic, and gather all your seasonings and liquids. This step ensures everything is ready to go.
Place the chicken breasts at the bottom of your crockpot. This allows them to cook evenly and stay tender as they absorb all the flavors.
Next, pour in the chicken broth and crushed tomatoes. Sprinkle in the Italian seasoning, along with the onions and garlic. Stir gently to combine, then cover with the lid.
Set your crockpot to cook on low for 6-8 hours or high for 3-4 hours. The long cooking time allows the flavors to meld beautifully while ensuring the chicken becomes melt-in-your-mouth tender.
About 20 minutes before serving, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir in the uncooked pasta. Let it cook for the remaining 15-20 minutes, or until the pasta is al dente.
Before serving, stir in the grated Parmesan cheese and season with salt and pepper to taste. Ladle into bowls and garnish with additional Parmesan or fresh basil for a touch of brightness.
Storage Options
This Crockpot Chicken Parmesan Soup stores wonderfully, making it perfect for meal prep or leftovers.
Refrigerate any leftovers in an airtight container for up to 4 days. The flavors deepen over time, making reheated portions even more delicious.
For longer storage, freeze the soup in portion-sized containers for up to 3 months. Be sure to leave out the pasta if freezing, as it can become mushy when reheated.
When you're ready to enjoy, thaw the soup overnight in the refrigerator. Reheat on the stovetop or in the microwave, and if needed, add a bit of broth to adjust the consistency.
Variations and Substitutions
The beauty of this recipe lies in its flexibility. You can easily adapt it to suit your tastes or dietary needs.
- Swap chicken breasts for chicken thighs if you prefer a richer flavor and texture.
- Use gluten-free pasta to make the recipe suitable for those with gluten sensitivities.
- For a creamy twist, stir in a splash of heavy cream or half-and-half just before serving.
- Add vegetables like spinach, zucchini, or mushrooms to pack in extra nutrients and color.
- Experiment with different cheeses, such as mozzarella or Pecorino Romano, for a unique flavor profile.
No matter how you customize it, this Crockpot Chicken Parmesan Soup is sure to become a favorite in your home. Don’t be afraid to get creative and make it your own!
PrintCrockpot Chicken Parmesan Soup Recipe
This Crockpot Chicken Parmesan Soup recipe is a flavorful and hearty meal packed with tender chicken, rich tomato base, and cheesy goodness. A perfect slow-cooker soup for cozy nights, it's an easy-to-make dish that's sure to satisfy.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 cup marinara sauce
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 cup pasta (optional, for a heartier soup)
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Add chicken breasts, chicken broth, crushed tomatoes, marinara sauce, onion, garlic, basil, oregano, red pepper flakes, salt, and pepper to a crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken, shred it using two forks, and return it to the crockpot.
- Stir in Parmesan cheese, mozzarella cheese, and heavy cream. If using pasta, add it now and cook for an additional 15-20 minutes until pasta is tender.
- Serve warm, garnished with fresh parsley.
Notes
- For a low-carb version, omit the pasta and serve with a side of steamed vegetables or a salad.
- You can adjust the thickness of the soup by adding more broth or cream as desired.
Nutrition
- Serving Size: 1 bowl (approximately ⅙ of the recipe)
- Calories: 290
- Sugar: 4g
- Sodium: 720mg
Leave a Reply