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–+ servings
Crockpot Chicken Parmesan Soup

Creamy Crockpot Chicken Parmesan Soup for Cozy Nights

Comforting and creamy crockpot chicken parmesan soup, perfect for chilly evenings or gatherings, adaptable for any dietary preference.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Boneless Chicken Breasts Rotisserie chicken can be used for faster prep.
  • 4 cloves Minced Garlic Fresh is best for flavor.
  • 28 ounces Crushed Tomatoes Canned versions save time.
  • 15 ounces Tomato Sauce Mix of homemade and canned is preferred.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Ground Black Pepper Fresh ground provides best flavor.
  • 2 teaspoons Italian Seasoning Customize your blend if desired.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
For the Creamy Finish
  • 1 cup Parmesan Cheese Freshly shaved is recommended.
  • 1 cup Heavy Whipping Cream Half-and-half can be a lighter substitute.
  • 8 ounces Rotini Pasta Use your favorite pasta shape.
For the Crunchy Topping
  • 1 cup Breadcrumbs Gluten-free may be substituted.
  • 2 tablespoons Butter Enhances flavor of breading.
  • 1 cup Shredded Mozzarella Mixing cheeses can add a unique twist.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Begin by placing the boneless chicken breasts in your slow cooker. Add in minced garlic, crushed tomatoes, and tomato sauce, mixing everything evenly. Sprinkle in salt, ground black pepper, and Italian seasoning to enhance the flavor, then pour in the chicken broth. Ensure all ingredients are well-combined for the perfect base.
  2. Secure the lid on the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. Cook until the chicken is tender and shreds easily with a fork.
  3. Once cooked, remove the lid and use two forks to shred the chicken in the pot. Stir everything well to incorporate the chicken throughout the mixture.
  4. Stir in the Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover again and set to high for 15 minutes, or low for 30 minutes, until the pasta is al dente.
  5. Melt butter in a skillet over medium heat. Add breadcrumbs and sauté until golden brown for a crunchy topping.
  6. Ladle the soup into bowls, sprinkle shredded mozzarella on top, and finish with sautéed breadcrumbs. Serve warm for a complete meal.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1000mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Chop and prepare ingredients up to 24 hours in advance for quicker cooking when ready to make the soup.

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