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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with a rich tomato-parmesan broth, tender shredded chicken, and pasta cooked right in the slow cooker. Finished with mozzarella that melts on top for a chicken parm effect.
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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 Parmesan Soup Base
  • 1.5 lb chicken breasts (raw)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 4 garlic, minced
  • 1 onion, diced
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 salt and pepper to taste
Soup Add-Ins and Toppings
  • 8 oz penne or rigatoni (added last 30 min)
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan, grated
  • 1 Fresh basil and garlic breadcrumbs for serving

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken parmesan soup base
  1. Add the raw chicken breasts to the crockpot, then stir in the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, minced garlic, diced onion, Italian seasoning, and dried basil. Season with salt and pepper to taste.
  2. Cook on Low for 5-6 hours, or High for about 3 hours, until the chicken is tender and easily shreds with a fork. Visual cue: the sauce should be thickened and bubbling at the edges.
  3. Remove the chicken, shred it, and return the shredded chicken to the crockpot. Visual cue: the soup will look more opaque as the chicken mixes in.
Cook pasta and finish like chicken parmesan
  1. Add the penne or rigatoni to the crockpot and cook on High for 25-30 minutes until tender. Visual cue: the pasta should be fully cooked with no firm core.
  2. Spoon soup into bowls and top each serving with shredded mozzarella and grated parmesan. Visual cue: the cheese should sit mounded on top for maximum melt.
  3. Broil or microwave briefly until the mozzarella melts and the parmesan looks slightly set. Visual cue: surface cheese should appear glossy and bubbling.
  4. Garnish with fresh basil and garlic breadcrumbs right before serving. Visual cue: breadcrumbs should look lightly toasted on top.

Notes

For best texture, add pasta during the final cook so it doesn’t over-soften in the slow cooker. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth if the soup thickens. Freezing is not recommended because the pasta can become mushy after thawing. For a lighter option, use part-skim mozzarella and reduce the parmesan slightly to lower fat and calories.