Crockpot Chicken Parmesan Soup

All the comforting flavors of Chicken Parmesan in a creamy, easy slow cooker soup! Tender chicken, rich tomato broth, pasta, and topped with cheese and crispy breadcrumbs.

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Crockpot Chicken Parmesan Soup
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15 min Prep Time
6 hrs 30 min Cook Time
6 hrs 45 min Total Time
8 Servings

Ingredients

  • 3 boneless chicken breasts
  • 1 tablespoon minced garlic
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) 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 uncooked rotini pasta
  • ½ cup bread crumbs
  • 1 tablespoon butter
  • 1½ cups shredded mozzarella, for topping

Instructions

  1. Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crock pot.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  3. Remove the chicken, shred it, and return it to the slow cooker.
  4. Stir in the shredded Parmesan cheese, heavy whipping cream, and rotini pasta. Cover and cook on low for 30 minutes (or high for 15 minutes) until pasta is tender.
  5. While the pasta cooks, sauté the bread crumbs in butter in a skillet over medium heat until golden and crispy.
  6. Serve the soup topped with shredded mozzarella cheese and toasted bread crumbs. Enjoy!

Notes

Cook on low 6–8 hours or high 3–4 hours, then add cream, Parmesan, and pasta for the last 30 minutes (15 minutes on high). Toast the breadcrumbs in butter for the chicken-parm crunch. Leftovers keep 3–4 days. Freeze the soup without pasta and cream if you can; add those when you reheat.