How to Make the Best Chicken Parmesan Soup in Your Crockpot

There’s something almost cinematic about the aroma of melted Parmesan and garlic drifting through the house, drawing everyone like a warm, savory magnet. This Crockpot Chicken Parmesan Soup delivers that comforting smell and the tender, silky texture of slow-cooked chicken in a creamy broth — with cheesy, Italian-seasoned familiarity in every spoonful. The first spoon feels like a hug: the cream and cheeses coat the tongue, the herbs lift the profile, and the shredded chicken adds satisfying bite.

This recipe is perfect for chilly evenings when you want something fuss-free but impressive, for casual family dinners, or when you’re hosting guests and want a make-ahead, hands-off main that still feels special. It’s also ideal for busy weekends: set it and forget it in the morning, and come home to a fragrant, restaurant-worthy soup. If you enjoy variations of slow-cooker Parmesan soups, see this Crockpot Chicken Parmesan Soup guide for more inspiration.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 3–7 hours (depending on heat setting)
• Total Time: 3 hours 15 minutes (high) to 7 hours 15 minutes (low)
• Servings: 6
• Difficulty Level: Easy — great for beginners and weeknight cooks

Nutrition Highlights

Nutrition per serving (estimated, recipe as written without optional pasta; yields ~6 servings):

• Calories: ~430 kcal
• Protein: ~36 g
• Carbohydrates: ~5 g
• Fat: ~29 g
• Sodium: variable (can be high depending on broth and cheese)

These estimates are based on USDA FoodData Central composition values for common ingredients (chicken breast, heavy cream, Parmesan, mozzarella, chicken broth, olive oil, onion, garlic) and assume low-to-moderate sodium broth; your exact numbers will vary with specific brands and whether you include optional pasta. Because this recipe uses concentrated cheeses and broth, sodium can be elevated — consult CDC guidance on sodium intake and choose low-sodium broth or reduced-sodium cheeses if you’re watching salt (CDC; USDA FoodData Central).

Perfect For…

• Cozy family dinners and relaxed weekend gatherings — it tastes indulgent without the fuss.
• Meal-prep nights: it reheats beautifully and satisfies like a full meal.
• When you want the nostalgic flavors of chicken parm in a spoonable, shareable form.
• Entertaining: set the slow cooker and let guests help themselves—minimal hands-on time, maximum comfort.

Preparation Guide

Ingredients

• 1 lb chicken breast, boneless and skinless
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• ½ cup uncooked pasta (optional, such as rotini or penne)

Optional ingredients and substitutions:

• Use half-and-half in place of heavy cream for a lighter soup (slightly less creamy).
• Swap shredded Asiago or Pecorino Romano for some or all of the Parmesan for a sharper bite.
• For a lower-fat version, use reduced-fat mozzarella and reduce heavy cream to ½ cup, adding a splash of milk to maintain volume.
• Gluten-free: use GF pasta or omit the pasta; thicken with a cornstarch slurry if desired.

Step-by-step Directions

1. Lightly season the chicken breasts with salt and pepper. Place the chicken breasts in the bottom of the Crock Pot.
2. Add the chicken broth, heavy cream, Parmesan cheese, mozzarella cheese, chopped onion, minced garlic, basil, oregano, garlic powder, and onion powder into the Crock Pot. Stir gently to combine.
3. Drizzle the olive oil over the top and season with additional salt and pepper to taste.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the Crock Pot and shred it using two forks (a stand mixer with the paddle on low works well too for large batches).
6. Return the shredded chicken to the Crock Pot and stir to combine.
7. If using, add the uncooked pasta and stir to combine. Cook for an additional 30–40 minutes on high (or until the pasta is tender).
8. Taste and adjust seasoning; serve hot, garnished with extra Parmesan cheese and fresh basil if desired.

Practical tips:

• Avoid over-stirring once the cheeses are added to prevent graininess. Stir gently and only when needed.
• Check chicken doneness: internal temperature should reach 165°F (74°C).
• If the soup becomes too thick, thin with extra broth or a splash of milk. If too thin, let it cook uncovered for 15–20 minutes to reduce, or stir in a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
• If you plan to add pasta, consider cooking it separately and adding to bowls at serving time to avoid mushy noodles for leftovers — or add uncooked pasta in the last 30–40 minutes as instructed.

Note: Leftover soup also makes a tasty base for other dishes — try repurposing into layered casserole-like bowls or serve over toasted bread for a rustic open-faced “parm” toast. If you want a zesty shortcut side, pair with my twist on chicken tinga tostadas for a contrasting meal idea.

Best Pairings

• Crisp green salad with a tangy vinaigrette to cut the creaminess.
• Garlic knots or slices of toasted ciabatta brushed with olive oil and rubbed with garlic.
• Steamed broccoli or roasted asparagus for a bright, vegetable-forward side.
• A light-bodied white wine (Pinot Grigio or Vermentino) or a soft red (Chianti) if serving adults.
• For a cozy breakfast twist, ladle a small bowl alongside scrambled eggs for a savory morning treat.

Storage Instructions

• Room temperature: Do not store soup at room temperature for more than 2 hours (USDA food safety guidance).
• Refrigerator: Store in airtight containers for up to 3–4 days. Reheat on the stove or in the microwave until steaming and 165°F throughout.
• Freezer: Freeze in freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating. Note: pasta will absorb liquid during storage; consider omitting pasta before freezing or freeze without pasta for better texture.

Chef’s Advice

• Use freshly grated Parmesan rather than pre-grated for a silkier melt and better flavor (pre-grated often contains anti-caking agents and can be powdery).
• Choose high-quality, low-sodium chicken broth so you can control the final salt level; you can always add more salt at the end.
• For a creamier mouthfeel with less cream, simmer briefly uncovered to reduce the liquid, then swirl in the cheeses off heat to prevent separation.
• If you’re short on time, use shredded rotisserie chicken added in the last hour of cooking to cut down on the slow-cook time.
• Don’t skip the shredding step — it creates the classic chicken parm texture and ensures the chicken integrates into every spoonful.

Creative Twists

1. Vegetarian version: Replace chicken with hearty white beans (cannellini) and use vegetable broth; swap heavy cream for full-fat coconut milk and use nutritional yeast plus plant-based mozzarella for a vegan twist.
2. Tomato-forward Parm: Add 1 cup crushed tomatoes or a 14-oz can of diced tomatoes along with basil for a soup that leans closer to traditional chicken Parmesan flavors.
3. Gluten-free hearty bowl: Omit pasta and add diced potatoes or cauliflower florets; thicken slightly with a cornstarch slurry if needed.
4. Spicy kick: Stir in a pinch of red pepper flakes or a dash of hot sauce to wake up the creaminess.
5. Herb-forward: Finish with fresh chopped parsley, basil, and a squeeze of lemon for brightness.

Frequently Asked Questions

Q: Can I use frozen chicken breasts?
A: Yes—cook on low for 6–8 hours or until fully cooked (ensure internal temp hits 165°F). Add extra cooking time and check doneness before shredding.

Q: My soup separated after reheating — how can I prevent that?
A: Reheat gently over medium-low heat and stir slowly. If separation occurs, whisk in a small splash of milk or cream off heat to re-emulsify, or briefly puree a portion and stir back in.

Q: Can I add pasta ahead of time?
A: You can, but pasta will continue to absorb liquid and become soft. For best leftovers, cook pasta separately and add to bowls when serving.

Q: Is there a lighter way to make this?
A: Use half-and-half or a blend of milk and Greek yogurt instead of heavy cream, use reduced-fat cheeses, and use low-sodium broth. Keep in mind texture and richness will be lighter.

Q: How do I reduce the sodium without losing flavor?
A: Use low-sodium broth, rinse or limit salty cheeses, add more herbs and a squeeze of lemon to brighten flavor instead of salt.

Conclusion

This Crockpot Chicken Parmesan Soup is a cozy, crowd-pleasing recipe that brings the familiar flavors of chicken parm into a creamy, spoonable form with minimal hands-on effort. Try it for dinner parties, weeknight comfort, or when you need a make-ahead centerpiece that still feels indulgent. For another slow-cooker take with similar appeal, see this excellent Chicken Parmesan Soup – Foxes Love Lemons recipe for inspiration, and for a completely different but deliciously bold chicken idea, check out this Slow Cooker Chicken Parm Soup – Baked by Rachel version to compare techniques and flavors.

If you make this soup, I’d love to hear how it turned out — share your photos, tweaks, and favorite pairings in the comments so we can build a cozy community of home cooks around comfort-food classics.

Crockpot Chicken Parmesan Soup

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• Author: ollierecipegmail-com
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free Option

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Description

A creamy and comforting Crockpot Chicken Parmesan Soup that combines tender chicken with the rich flavors of Parmesan and herbs.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, boneless and skinless
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• ½ cup uncooked pasta (optional)

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Instructions

1. Lightly season the chicken breasts with salt and pepper and place them in the bottom of the Crock Pot.
2. Add the chicken broth, heavy cream, Parmesan cheese, mozzarella cheese, chopped onion, minced garlic, basil, oregano, garlic powder, and onion powder into the Crock Pot. Stir gently to combine.
3. Drizzle the olive oil over the top and season with additional salt and pepper to taste.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the Crock Pot and shred it using two forks.
6. Return the shredded chicken to the Crock Pot and stir to combine.
7. If using, add the uncooked pasta and stir to combine. Cook for an additional 30–40 minutes on high (or until the pasta is tender).
8. Taste and adjust seasoning; serve hot, garnished with extra Parmesan cheese and fresh basil if desired.

Notes

For a lighter soup, consider using half-and-half instead of heavy cream. You can also swap cheeses for different flavors or use gluten-free pasta options.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 430
• Sugar: 2g
• Sodium: 800mg
• Fat: 29g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 36g
• Cholesterol: 135mg