Go Back

Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with tender shredded chicken, a rich tomato-garlic broth, and pasta cooked right in the slow cooker. Topped with melted mozzarella and parmesan for classic chicken parm vibes in every bowl.
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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast soup base
  • 1.5 lb chicken breasts Raw, for tender shreddable meat.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 4 garlic, minced Minced for even flavor throughout the soup.
  • 1 onion, diced Diced for softened sweetness.
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 8 oz penne or rigatoni Add at the end so it stays tender, not mushy.
  • 1.5 cup shredded mozzarella For topping; melt briefly.
  • 0.5 cup parmesan, grated For topping; add some extra if you like.
  • 0.25 fresh basil For garnish.
  • 0.25 garlic breadcrumbs For serving; look for garlic-seasoned breadcrumbs.
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Build the soup
  1. Place the raw chicken in the crockpot, then add crushed tomatoes, diced tomatoes, chicken broth, tomato paste, minced garlic, diced onion, Italian seasoning, and dried basil.
  2. Cook on Low for 5-6 hours until the chicken is tender and easily shreds.
Shred and finish
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Add penne or rigatoni, then cook on High for 25-30 minutes until the pasta is tender.
Melt cheese and serve
  1. Ladle soup into bowls and top each with shredded mozzarella and grated parmesan.
  2. Broil or microwave briefly until the cheese melts and looks bubbly, then garnish with fresh basil and garlic breadcrumbs.

Notes

Pro tip: shred the chicken while it’s still warm so it breaks into bite-size strands that distribute well. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or microwave, adding a splash of broth if thickened. Freezing is not recommended because pasta texture can change. For a gluten-free swap, use gluten-free penne/rigatoni.