Go Back

Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with tender shredded chicken, penne or rigatoni, and a tomato-parmesan broth that coats every spoonful. Finish with melted mozzarella and a crispy garlic breadcrumb topping for the chicken parm effect.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts (raw)
  • 1.5 lb chicken breasts Use raw, boneless skinless chicken breasts for easy shredding.
Crushed and diced tomatoes
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
Broth and tomato paste
  • 4 cup chicken broth
  • 2 tbsp tomato paste
Aromatics and seasonings
  • 4 cloves garlic Minced.
  • 1 onion Diced.
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
Pasta
  • 8 oz penne or rigatoni Added last 30 minutes.
Cheese
  • 1.5 cup shredded mozzarella For topping bowls.
  • 0.5 cup parmesan, grated For topping bowls.
Serving and seasoning
  • fresh basil and garlic breadcrumbs For garnishing each bowl; use as much as you like.
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker base
  1. Place the raw chicken in the Crockpot, then add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, garlic, onion, Italian seasoning, and dried basil.
  2. Cook on Low for 5-6 hours, until the chicken is tender and easily shreddable, keeping the lid on for best heat retention.
Shred and finish with pasta
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Add the penne or rigatoni, then cook on High for 25-30 minutes until the pasta is tender.
Melt cheese and serve
  1. Top each bowl with mozzarella and parmesan.
  2. Broil or microwave briefly to melt the cheese until it looks glossy and starts to bubble at the edges.
  3. Garnish with fresh basil and garlic breadcrumbs, then season with salt and pepper to taste.

Notes

For the best texture, add pasta only in the final 30 minutes so it doesn’t overcook in the slow cooker. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months, but consider adding fresh pasta later if you want a firmer bite after reheating. For a lighter option, use part-skim mozzarella and reduce the parmesan to 1/4 cup.