A steaming bowl of Crockpot Chicken Parmesan Soup is the kind of food that wraps you up like a warm blanket: the air fills with bright tomato and garlic, ribbons of rotini soften to tender, comforting curls, and strands of mozzarella melt into silky, cheesy ribbons on the surface. The first spoonful delivers roasted chicken notes, a tang of Parmesan, and a creamy finish—each bite a balance of acidity, richness, and savory umami. Texture plays its part too: tender shredded chicken, toothsome pasta, and a delicate crunchy topping of browned breadcrumbs.
This soup is perfect for chilly weeknights, family gatherings where you want a fuss-free main, or when you need a make-ahead comfort meal for busy days. It’s also a lovely potluck option because it feeds a crowd and travels well. If you enjoy slow-cooker soups, you might also like this flavorful crockpot tortilla soup for a different kind of cozy dinner: complementary crockpot tortilla soup.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high) + additional pasta cook time 30 minutes (low) / 15 minutes (high)
- Total Time: 6 hours 45 minutes (low) / 3 hours 45 minutes (high) including final pasta step
- Servings: 6
- Difficulty Level: Easy — great for beginner slow-cooker cooks
Nutrition Highlights
Estimated nutrition per serving (recipe yields 6 servings). These are approximations calculated using USDA FoodData Central values and common ingredient conversions; actual results will vary by product brands and exact portion sizes. For general guidance on nutrition and portioning, consult resources such as the USDA FoodData Central and Mayo Clinic recommendations.
- Calories: ~695 kcal
- Protein: ~47 g
- Carbohydrates: ~48 g
- Fat: ~32 g
- Fiber: ~4 g
- Sodium: variable (depends on broth and added salt; can be high if using store-bought salted broth)
Notes: This is a rich, satisfying soup because of the cream, cheeses, and pasta. To reduce calories, consider using half-and-half instead of heavy cream, lower-fat cheeses, or whole-wheat pasta (see variations below). Nutritional values are estimates and should be used as a guideline only.
Why You’ll Love It
- Irresistible aroma and comfort: As the crockpot gently simmers, your kitchen fills with classic Italian scents—tomato, garlic, and baked-parmesan notes—that prime the appetite and bring nostalgia.
- Family-friendly and shareable: Melting mozzarella and tender shredded chicken make this an instant favorite for kids and adults alike; it’s easy to serve to a crowd.
- Hands-off cooking: Toss everything in early, go about your day, and return to a hearty, restaurant-worthy soup without the fuss.
- Flexible and seasonal: Warm and creamy for winter nights, but bright enough to enjoy any time you crave a cozy one-pot meal.
Preparation Guide
Ingredients
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup freshly shaved Parmesan cheese
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
- ½ cup bread crumbs
- 1 tablespoon butter
- 1 ½ cups shredded mozzarella cheese
Optional ingredients and substitutions
- Use half-and-half or whole milk mixed with a tablespoon of cornstarch as a lighter alternative to heavy cream.
- Swap rotini for small shells, ditalini, or gluten-free pasta (adjust cooking time).
- For a lower-sodium version, use low-sodium chicken broth and reduce added salt.
- Add veggies: chopped spinach (stir in at the end), diced bell pepper, or mushrooms (sauté and add early).
- Use panko for an extra-crispy breadcrumb topping, or add 1/2 teaspoon red pepper flakes for heat.
Step-by-step Instructions
- Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir to combine.
- Cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours until the chicken is fully cooked and tender.
- Once the chicken is cooked, shred the chicken directly in the crockpot using two forks.
- Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for an additional 30 minutes or high for 15 minutes, until the pasta is cooked through.
- While the pasta is cooking, sauté the bread crumbs in 1 tablespoon of butter in a small saucepan over medium heat until golden and crispy, about 3–4 minutes.
- To serve, ladle the soup into individual bowls and top each serving with shredded mozzarella cheese and a sprinkle of crispy bread crumbs.
Practical tips
- Avoid overcooking the pasta: because pasta cooks inside the crockpot, check at the earlier end of the timing to prevent mushiness.
- Chicken doneness: use a meat thermometer if unsure—internal temperature should reach 165°F (74°C).
- Shredding in the pot saves time and keeps juices; if you prefer, remove the breasts to shred on a cutting board and return to the crockpot.
- If the soup seems too thin after adding pasta (pasta will absorb liquid), stir in a small slurry of 1 tablespoon cornstarch + 2 tablespoons water and simmer until slightly thickened.
Best Pairings
- Classic: Serve with a simple green salad dressed with lemon vinaigrette to cut the richness.
- Bread: Crusty garlic bread or warm focaccia are ideal for dipping.
- Cozy sides: Buttery dinner rolls or a side of roasted vegetables.
- Beverage: A cup of robust tea or a light-bodied red wine complements the tomato and cheese notes nicely.
- Family combo: Pair it with a Southwestern soup for variety at gatherings—if you want another crockpot option that pairs well, try this tortilla soup variation: crockpot chicken tortilla soup.
Shelf Life & Storage
- Room temperature: Do not leave soup at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store in airtight containers for up to 3–4 days. Reheat gently on the stovetop or in the microwave until steaming hot.
- Freezer: This soup freezes well without the pasta. Freeze in airtight containers for up to 3 months. If freezing, omit the pasta or undercook it before freezing; add freshly cooked pasta when reheating.
Chef’s Advice
- Cheese selection: Use real Parmesan (Parmigiano-Reggiano or Grana Padano) for depth of flavor; pre-shredded cheeses contain anti-caking agents that can affect melting.
- Texture control: Add pasta later in cooking or cook separately and add at serving to preserve al dente texture.
- Browning crumbs: Toasting breadcrumbs in butter adds a toasted, nutty flavor—don’t skip it for contrast.
- Temperature cues: If soup has separated after refrigeration (cream can separate), whisk in a splash of warm broth while reheating to re-emulsify.
- Slow-cooker fit: Choose a crockpot large enough to allow a little room; overfilling can extend cooking times and affect texture.
Creative Twists
- Lighter version: Replace heavy cream with half-and-half or a mixture of Greek yogurt (stirred in off-heat) and milk; use whole-wheat pasta for added fiber.
- Vegetarian take: Replace chicken with firm, pan-seared tofu or white beans (cannellini) and use vegetable broth; add more Italian herbs and a splash of balsamic.
- Gluten-free: Substitute a gluten-free rotini and use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
- Spicy Italian: Add sliced Italian sausage (browned and drained) during the initial crockpot step or stir in crushed red pepper and spicy Italian seasoning for heat.
Common Questions & Answers
Q: Can I use pre-cooked rotisserie chicken instead of raw breasts?
A: Yes—add shredded rotisserie chicken in the last hour of cooking to heat through, and reduce initial crockpot time accordingly.
Q: My pasta turned mushy—how can I prevent that?
A: Either add pasta in the final 15–30 minutes and monitor closely, or cook pasta separately and combine just before serving.
Q: Is there a low-fat version that still tastes good?
A: Use reduced-fat cheeses, half-and-half instead of heavy cream, and increase the tomato base and herbs to preserve flavor while cutting calories.
Q: Can I make this on the stovetop instead?
A: Yes—simmer the sauce and chicken in a large pot for 25–35 minutes until chicken is tender, shred, then add cream, cheese, and cooked pasta.
Q: How can I reduce sodium?
A: Use low-sodium or homemade chicken broth and taste before adding the 1 teaspoon of salt; many canned tomato products contain sodium, so choose low-sodium versions if needed.
Conclusion
If you’re after a single-pot, soul-warming meal that feels indulgent but cooks itself, this Crockpot Chicken Parmesan Soup delivers—in aroma, texture, and family-friendly appeal. Try it on a blustery evening, bring it to a potluck, or make a double batch for easy weekday lunches.
For another slow-cooker spin on chicken soups and inspiration for pairing, you may enjoy this recipe roundup for a slow-cooker chicken Parmesan-style soup from Foxes Love Lemons and a similar crockpot take at Family Fresh Meals.
If you make this recipe, I’d love to hear how you personalized it—share your photos and tips in the comments so the community can learn from your tweaks. Happy cooking!
Print
Crockpot Chicken Parmesan Soup
- Total Time: 405 minutes
- Yield: 6 servings 1x
- Diet: Chicken
Description
A rich and comforting slow-cooked soup with chicken, tomatoes, and melty mozzarella, perfect for chilly evenings and feeding a crowd.
Ingredients
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup freshly shaved Parmesan cheese
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
- ½ cup bread crumbs
- 1 tablespoon butter
- 1 ½ cups shredded mozzarella cheese
Instructions
- Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir to combine.
- Cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours until the chicken is fully cooked and tender.
- Once the chicken is cooked, shred the chicken directly in the crockpot using two forks.
- Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for an additional 30 minutes or high for 15 minutes, until the pasta is cooked through.
- While the pasta is cooking, sauté the bread crumbs in 1 tablespoon of butter in a small saucepan over medium heat until golden and crispy, about 3–4 minutes.
- To serve, ladle the soup into individual bowls and top each serving with shredded mozzarella cheese and a sprinkle of crispy bread crumbs.
Notes
To reduce calories, consider using half-and-half instead of heavy cream, lower-fat cheeses, or whole-wheat pasta. Avoid overcooking the pasta and monitor the chicken doneness with a meat thermometer.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 695
- Sugar: 8g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 47g
- Cholesterol: 140mg
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