Crockpot Chicken Parmesan Soup Recipe

Introduction

Dive into ultimate comfort with this Crockpot Chicken Parmesan Soup, a hearty and delicious twist on the classic Italian favorite. It’s easy to make in your slow cooker, offering rich flavors and a creamy texture perfect for cozy weeknight dinners.

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 4 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese, plus more for garnish
• Fresh basil leaves, chopped, for garnish
• Optional: Cooked pasta (like rotini or penne), croutons, or crusty bread for serving

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts or thighs and sear for 2-3 minutes per side until lightly browned. This step is optional but adds extra flavor. If skipping, place the raw chicken directly into the slow cooker.
2. Step 2: In the same skillet (or directly in the slow cooker if skipping searing), cook the chopped onion until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the onion and garlic to the slow cooker if using a skillet.
3. Step 3: Add the crushed tomatoes, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the slow cooker. Stir to combine well.
4. Step 4: Nestle the seared or raw chicken into the tomato mixture. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Step 5: Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
6. Step 6: Return the shredded chicken to the slow cooker and stir in the heavy cream (or half-and-half), shredded mozzarella, and grated Parmesan. Stir until the cheeses melt and the soup is creamy.
7. Step 7: Taste the soup and adjust seasoning with additional salt and pepper if needed.
8. Step 8: Serve the soup hot, garnished with fresh basil and extra Parmesan. Pair with cooked pasta, croutons, or crusty bread if desired.

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter soup without sacrificing creaminess.
• Add red pepper flakes for a subtle kick of heat.
• Skip searing the chicken to save time, though searing enhances flavor.
• Serve over cooked pasta or with crusty bread to make it even more filling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent curdling. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great and add extra tenderness and flavor to the soup.

Do I have to sear the chicken first?

Searing is optional but recommended as it adds depth of flavor. You can skip this step and place raw chicken directly in the slow cooker for convenience.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

5 from 90 reviews

Experience the cozy and rich flavors of Chicken Parmesan transformed into a hearty slow cooker soup. This recipe combines tender chicken, savory tomatoes, aromatic Italian herbs, and creamy cheeses to create an effortless, comforting meal perfect for any night of the week. Easy to prep and slow cooked to perfection, this Crockpot Chicken Parmesan Soup is a delicious spin on a classic Italian favorite.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3.5 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

Protein and Fats

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1/2 cup heavy cream (or half-and-half for a lighter version)

Vegetables and Aromatics

• 1 medium yellow onion, chopped
• 2 cloves garlic, minced

Liquids and Canned Goods

• 1 (28 ounce) can crushed tomatoes
• 4 cups low-sodium chicken broth

Herbs and Seasonings

• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Cheeses and Garnishes

• 4 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese, plus more for garnish
• Fresh basil leaves, chopped, for garnish

Optional Serving Additions

• Cooked pasta (like rotini or penne)
• Croutons
• Crusty bread

Instructions

1. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts or thighs and sear them for 2-3 minutes on each side until they develop a light brown crust. This step enhances flavor but can be skipped if desired.
2. Sauté Aromatics: In the same skillet, add the chopped yellow onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for one additional minute until fragrant. Transfer the onion and garlic mixture to the slow cooker if you used a skillet.
3. Add Soup Base Ingredients: To the slow cooker, combine crushed tomatoes, low-sodium chicken broth, dried Italian seasoning, salt, black pepper, and red pepper flakes if using. Stir thoroughly to blend all ingredients.
4. Cook Chicken in Slow Cooker: Nestle the seared or raw chicken pieces into the tomato mixture in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
5. Shred the Chicken: Remove cooked chicken from slow cooker and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
6. Finish the Soup: Return the shredded chicken to the slow cooker. Stir in the heavy cream or half-and-half, shredded mozzarella, and grated Parmesan cheese until the cheeses melt and the soup becomes creamy.
7. Adjust Seasonings: Taste the soup and add extra salt and pepper as needed for balance.
8. Serve and Garnish: Ladle the hot soup into bowls. Garnish with fresh chopped basil and extra grated Parmesan. Serve immediately with optional cooked pasta, croutons, or crusty bread for a complete meal.

Notes

• For a lighter version, substitute heavy cream with half-and-half.
• Red pepper flakes add a subtle heat that complements the soup well, but can be omitted for a milder flavor.
• Searing the chicken is optional but recommended for added depth of flavor.
• Serve with pasta or crusty bread to soak up the delicious broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Chicken Parmesan Soup, Crockpot Soup, Slow Cooker Recipes, Comfort Food, Italian Soup, Easy Weeknight Dinner