Description
This Crockpot Chicken Parmesan Soup is a comforting, rich, and flavorful twist on the classic Italian dish. With tender shredded chicken, a tomato-based broth, and melty Parmesan cheese, it’s an easy and satisfying meal made right in your slow cooker!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup uncooked small pasta (like ditalini or elbow)
- 1/2 cup heavy cream (optional, for creamier soup)
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh basil, for garnish
Instructions
- Add Ingredients to Crockpot: Place chicken breasts, crushed tomatoes, chicken broth, onion, garlic, basil, oregano, red pepper flakes, salt, and black pepper into the slow cooker.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
- Add Pasta: Stir in the uncooked pasta and cook on high for another 15-20 minutes until the pasta is tender.
- Make it Creamy: Stir in heavy cream (if using) and Parmesan cheese. Let the soup cook for another 5 minutes until the cheese melts.
- Serve: Ladle into bowls, top with mozzarella cheese, and garnish with fresh basil. Serve hot and enjoy!
Notes
- For a low-carb version, swap the pasta for zucchini noodles or omit it entirely.
- If the soup thickens too much, add extra chicken broth before serving.
- Serve with crusty bread or garlic toast for a complete meal!
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
Nutrition
- Calories: 320 kcal
- Sodium: 800 mg
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g