I love making this Crock Pot Creamy Chicken Parmesan Soup when I want a comforting meal that feels rich, hearty, and easy to prepare. The slow cooker allows all the flavors to blend together beautifully while the chicken becomes tender and flavorful. I always enjoy how the creamy broth, Parmesan cheese, and Italian seasonings create a soup that tastes warm and satisfying with every spoonful.
Why You’ll Love This Recipe
I love how simple this soup is because the slow cooker does most of the work. The creamy broth combined with chicken, tomatoes, and Parmesan creates a comforting flavor that feels like classic chicken parmesan in soup form. I also enjoy how filling this recipe can be while still being perfect for cozy dinners or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or chicken thighs
- Onion
- Garlic
- Crushed tomatoes
- Chicken broth
- Heavy cream
- Parmesan cheese
- Cream cheese
- Italian seasoning
- Basil
- Oregano
- Red pepper flakes
- Olive oil
- Pasta or small noodles
- Salt
- Black pepper
- Fresh parsley
Directions
- I place the chicken, onion, garlic, crushed tomatoes, and chicken broth into the crock pot.
- I season everything with Italian seasoning, basil, oregano, salt, black pepper, and red pepper flakes.
- I cook the soup on low until the chicken becomes tender and easy to shred.
- I remove the chicken and shred it with forks.
- I return the shredded chicken to the crock pot.
- I stir in the cream cheese, heavy cream, and Parmesan cheese until smooth and creamy.
- I cook the pasta separately and add it to the soup before serving.
- I let the soup warm through for a few more minutes.
- I finish with fresh parsley and extra Parmesan cheese before serving.
Servings and timing
- Servings: 6 portions
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Total Time: 6 hours 15 minutes
Variations
I sometimes add spinach or kale for extra vegetables and freshness. When I want a spicier soup, I increase the red pepper flakes or add spicy Italian sausage. I also enjoy using gnocchi instead of pasta for a softer and heartier texture. For a lighter version, I replace heavy cream with half-and-half.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. When I reheat it, I warm it gently on the stovetop over low heat while stirring occasionally. I sometimes add a splash of broth or cream to keep the soup smooth and creamy after reheating.
FAQs
Can I use rotisserie chicken?
I often use rotisserie chicken to save time, adding it near the end of cooking.
What pasta works best for this soup?
I usually use small pasta shapes like ditalini, elbow pasta, or shells.
Can I freeze this soup?
I sometimes freeze the soup without the pasta because pasta can become too soft after thawing.
How can I make the soup thicker?
I add extra cream cheese or Parmesan cheese when I want a thicker and creamier texture.
What can I serve with this soup?
I enjoy serving it with garlic bread, salad, or toasted sandwiches.
Conclusion
I always enjoy how creamy and comforting this Crock Pot Creamy Chicken Parmesan Soup turns out. The tender chicken, rich Parmesan broth, and Italian flavors create a meal that feels cozy and satisfying. It is one of my favorite slow cooker soups to prepare when I want something hearty, simple, and full of comforting flavor.
Print
Crock Pot Creamy Chicken Parmesan Soup
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Total Time: 6 hours 15 minutes
- Yield: 6 portions
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Halal
Description
A rich and comforting Crock Pot Creamy Chicken Parmesan Soup made with tender shredded chicken, creamy Parmesan broth, tomatoes, and Italian seasonings. This hearty slow cooker soup is warm, satisfying, and perfect for cozy dinners or meal prep.
Ingredients
- 1 1/2 pounds chicken breasts or chicken thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 2 cups cooked pasta or small noodles
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the chicken, onion, garlic, crushed tomatoes, chicken broth, and olive oil into the crock pot.
- Season with Italian seasoning, basil, oregano, salt, black pepper, and red pepper flakes.
- Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender.
- Remove the chicken from the crock pot and shred it using two forks.
- Return the shredded chicken to the soup.
- Stir in the cream cheese, heavy cream, and Parmesan cheese until smooth and creamy.
- Add the cooked pasta or noodles to the soup.
- Allow the soup to warm through for 5–10 minutes.
- Garnish with fresh parsley and extra Parmesan cheese before serving.
Notes
- Spinach or kale can be added for extra vegetables and freshness.
- Spicy Italian sausage or extra red pepper flakes add more heat.
- Gnocchi can replace pasta for a heartier texture.
- Half-and-half can replace heavy cream for a lighter version.
- Rotisserie chicken can be used to save preparation time.
- Store leftovers in the refrigerator for up to 4 days or freeze without pasta for up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
