This Crock Pot Creamy Chicken Parmesan Soup is a comforting, hearty dish that brings together tender chicken, rich tomatoes, and a smooth, cheesy broth. It’s an easy slow-cooker meal that’s perfect for busy days when you want something warm, filling, and full of flavor waiting for you.
Why You’ll Love This Recipe
This soup is incredibly simple to prepare with minimal hands-on time. The slow cooker does all the work, allowing the flavors to blend beautifully. It’s creamy without being heavy, customizable with pasta or extra vegetables, and ideal for family dinners, meal prep, or cozy evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 can (15 oz) diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup cooked pasta (optional)
Fresh parsley, for garnish (optional)
Directions
Place the chicken breasts in the bottom of the Crock Pot.
Pour in the chicken broth and diced tomatoes.
Add Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
Remove the chicken and shred it using two forks, then return it to the slow cooker.
Stir in the heavy cream, Parmesan cheese, and mozzarella cheese.
Continue cooking on low for 20 to 30 minutes, stirring occasionally, until the soup becomes creamy and the cheese is fully melted.
If using pasta, stir in the cooked pasta just before serving.
Garnish with fresh parsley if desired and serve warm.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cooking time: 6 to 7 hours on low or 3 to 4 hours on high
Total time: approximately 6 hours and 30 minutes
Variations
Add spinach or kale during the last 20 minutes of cooking for extra nutrients.
Use cooked rice instead of pasta for a different texture.
Increase the Parmesan cheese for a stronger, richer flavor.
Add a pinch of red pepper flakes for gentle heat.
Swap heavy cream with cooking cream for a slightly lighter soup.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring occasionally.
If reheating in the microwave, heat in short intervals and stir between each to maintain a creamy texture.
Add a splash of broth or cream if the soup thickens too much during storage.
FAQs
Can I use frozen chicken breasts?
Yes, frozen chicken breasts can be used, but cooking on low is recommended to ensure even cooking.
Is this soup very thick?
The soup is creamy but not overly thick. You can adjust the consistency by adding more broth if needed.
Can I make this soup without cheese?
The cheese adds flavor and creaminess, but you can reduce or omit it if preferred.
What type of pasta works best?
Small pasta shapes like ditalini, shells, or elbows work well in this soup.
Can I prepare this recipe ahead of time?
Yes, it can be made a day in advance and reheated before serving.
Can I cook this only on high?
Yes, cooking on high for 3 to 4 hours works well if you’re short on time.
Will the cream curdle in the slow cooker?
Adding the cream at the end and keeping the heat on low helps prevent curdling.
Can I add vegetables to this soup?
Yes, vegetables like carrots, zucchini, or spinach can be added for extra texture and nutrition.
Is this soup freezer-friendly?
It can be frozen, but the texture may change slightly due to the dairy. Stir well when reheating.
How do I make it more flavorful?
Extra Italian seasoning, garlic, or Parmesan cheese can enhance the overall taste.
Conclusion
Crock Pot Creamy Chicken Parmesan Soup is a simple yet satisfying meal that combines comfort and convenience. With its rich, creamy broth and tender chicken, it’s a recipe you’ll want to make again and again, whether for a family dinner or easy meal prep.
This Crock Pot Creamy Chicken Parmesan Soup is a cozy, hearty dish made with tender shredded chicken, rich tomato broth, Parmesan, and melty mozzarella. It’s easy to prepare and perfect for busy weeknights or meal prep.
Author:Sophia
Prep Time:10 minutes
Cook Time:6 hours
Total Time:6 hours 30 minutes
Yield:6 servings
Category:Soup
Method:Slow Cooker
Cuisine:American
Ingredients
1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 can (15 oz) diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup cooked pasta (optional)
Fresh parsley, for garnish (optional)
Instructions
Place the chicken breasts in the bottom of the Crock Pot.
Pour in the chicken broth and diced tomatoes.
Add Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
Remove the chicken and shred it using two forks, then return it to the slow cooker.
Stir in the heavy cream, Parmesan cheese, and mozzarella cheese.
Continue cooking on low for 20 to 30 minutes, stirring occasionally, until the soup is creamy and the cheese is fully melted.
If using pasta, stir in the cooked pasta just before serving.
Garnish with fresh parsley if desired and serve warm.
Notes
Add spinach or kale during the last 20 minutes for extra nutrients.
Use rice instead of pasta for a different twist.
Add red pepper flakes for a mild kick.
Swap heavy cream for cooking cream to lighten the dish.
To freeze, cool completely and stir well when reheating to restore texture.
