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Crockpot Chicken Parmesan Soup Recipe: Cozy & Cheesy

Slow Cooker Chicken Parmesan Soup

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts Can substitute with chicken thighs for richer flavor
  • 1 medium yellow onion Finely chopped
  • 3 cloves garlic Minced
  • 28 oz crushed tomatoes Canned, undrained
  • 4 cups chicken broth Low-sodium preferred
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt Adjust to taste
  • 1/4 tsp black pepper Freshly ground
  • 8 oz fusilli pasta Uncooked; rotini or penne also work
  • 1/2 cup heavy cream Optional for creaminess
  • 1 cup Parmesan cheese Grated, divided
  • 1 cup Mozzarella cheese Shredded, for topping
  • 2 tbsp fresh parsley Chopped, for garnish

Instructions
 

  • Add the chicken breasts, chopped onion, minced garlic, crushed tomatoes, chicken broth, Italian seasoning, salt, and black pepper to a 6-quart slow cooker. Stir gently to combine.
  • Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooks through completely.
  • Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the slow cooker.
  • Stir in the uncooked pasta. Cover and cook on HIGH for another 20-30 minutes, or until the pasta is tender (al dente).
  • Stir in the heavy cream and half of the Parmesan cheese. Let it heat through for 5 minutes.
  • Ladle the soup into bowls. Top generously with the remaining Parmesan cheese, shredded Mozzarella, and fresh parsley. Serve immediately with crusty bread or croutons.