Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup

Introduction

There’s something irresistibly comforting about the smell of simmering tomatoes, garlic, and melted cheese that fills your home — imagine that scent on a chilly evening, the steam fogging your windows as you ladle a warm, creamy bowl of soup. The first sip delivers a harmonious blend of tangy tomato, savory Parmesan, and tender shredded chicken, while al dente rotini adds a satisfying chew and mozzarella on top becomes gloriously stringy. This Crockpot Chicken Parmesan Soup is the culinary equivalent of a warm hug: familiar, reassuring, and just a little indulgent.

It’s perfect for weeknight dinners when you want something effortless yet impressive, for cozy weekend gatherings, or for meal-prepping a hearty lunch. If you like variations, you can compare this slow-cooker approach with another crockpot variation that highlights a slightly different balance of cream and cheese.

At a Glance

• Prep Time: 15 minutes (plus optional breadcrumb toasting)
• Cook Time: 6–8 hours on low or 3–4 hours on high, plus 30 minutes for pasta on low (15 minutes on high)
• Total Time: 6 hours 45 minutes (low) / ~4 hours (high), including finishing steps
• Servings: 6
• Difficulty Level: Easy — set it and forget it with a simple finish

Nutrition Highlights

Estimated nutrition per serving (serves 6). Nutritional values are calculated using USDA FoodData Central nutrient values and cross-checked against general guidance from trusted health sources (USDA, Mayo Clinic) — consider these estimates rather than exact lab results.

• Calories: ~690 kcal
• Protein: ~50 g
• Carbohydrates: ~52 g
• Total Fat: ~31 g

Notes: This recipe is relatively high in protein and provides a hearty calorie count due to heavy cream, cheeses, and pasta. For lower-fat options, see the Variations section. If you need precise nutrient totals for medical dietary planning, use a dedicated nutrition calculator or consult a registered dietitian.

Why You’ll Love It

This soup hits the best parts of a favorite Italian classic while being far more forgiving and family-friendly. The aroma of garlic and simmered tomatoes is instantly nostalgic, conjuring memories of slow-simmered sauces, and the shredded chicken gives the soup a satisfying, homey texture. It’s easy — dump the core ingredients into the crockpot in the morning and finish with pasta and cheese before dinner — which makes it great for busy households, potlucks, or nights when you want something comforting without fuss. The dish also doubles beautifully: leftovers reheat well and taste even more cohesive the next day.

Step-by-Step Instructions

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 2 cups half-and-half instead of heavy cream to reduce fat.
• Swap rotini for gluten-free pasta to make it GF.
• Replace breadcrumbs with crushed gluten-free crackers or omit for a low-carb option.
• Use shredded Asiago or Pecorino Romano in place of Parmesan for a sharper flavor.
• Add a pinch of red pepper flakes for heat or a handful of baby spinach for added greens.
• For a lighter version, substitute Greek yogurt (stirred in off heat) for some of the cream (see Variations).

Method & Process

1. Prepare ingredients: pat the chicken breasts dry and have your garlic, canned tomatoes, tomato sauce, seasonings, and chicken broth ready.
2. Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir to combine.
3. 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.
   • Tip: Use a meat thermometer to ensure chicken reaches 165°F (74°C) if you want absolute accuracy.
4. Once the chicken is cooked, shred the chicken directly in the crockpot using two forks.
   • Tip: For a silkier texture, shred and briefly pulse with an immersion blender (careful not to purée completely).
5. 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.
   • Tip: If the soup looks too thick after the pasta cooks, add 1/2 cup chicken broth at a time to reach your desired consistency.
6. 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.
   • Tip: Watch crumbs closely — they go from golden to burnt quickly.
7. To serve, ladle the soup into individual bowls and top each serving with shredded mozzarella cheese and a sprinkle of crispy bread crumbs.
   • Tip: Add fresh basil or a drizzle of good olive oil to brighten flavors.

Practical tips:

• Avoid overcooking the pasta by checking at 10–15 minutes during the finishing step; brand and shape differ.
• If the rotini absorbs too much liquid while reheating leftovers, stir in hot broth or water to loosen the soup.
• Taste for seasoning at the end; cheeses add salt, so adjust salt only after stirring them in.

Best Pairings

• Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness.
• Pair with garlic breads, cheesy crostini, or warm focaccia for a carb-loving crowd.
• For a lighter accompaniment, steamed green beans or roasted broccoli provide color and crunch.
• Wine pairing: a glass of medium-bodied Chianti or a crisp Pinot Grigio complements the tomato-and-cheese profile.
• For a cozy twist, enjoy with a mug of herbal tea or a small dessert, like biscotti, to round out the meal.

Storage Instructions

• Room temperature: Do not leave the soup out more than 2 hours (1 hour if above 90°F/32°C) for food safety.
• Refrigeration: Store in airtight containers for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to revive texture.
• Freezer: This soup can be frozen for up to 3 months. Freeze before adding cooked pasta and fresh mozzarella (pasta can get gummy). Thaw overnight in the refrigerator and reheat; cook fresh pasta separately when serving, then stir into reheated soup.

Chef’s Advice

• Cheese and timing: Add some cheese during the finishing step for creaminess (Parmesan) and reserve the mozzarella to melt on top right before serving — that contrast is what makes each bowl feel decadent.
• Pasta texture: If you prefer no leftover noodles in your soup, cook rotini separately and add to bowls when serving; this also improves freeze-thaw results.
• Salt control: Because canned tomatoes, broth, and cheeses contribute salt, add the full teaspoon of salt initially only if using low-sodium broth—otherwise, start with ½ teaspoon and finish to taste.
• Browning breadcrumbs: Use panko for extra crunch and flavor, and consider adding a pinch of garlic powder to the crumbs as they toast for an extra layer.
• Doneness cues: Chicken should fall apart easily with two forks; pasta should be tender but slightly firm (al dente) to avoid mushiness after resting.

Fun Flavor Ideas

• Lighter Lemon-Basil: Replace heavy cream with 1 cup half-and-half + 1 cup low-sodium broth and finish with a tablespoon of lemon juice and a handful of fresh basil for brightness.
• Gluten-Free or Low-Carb: Use gluten-free rotini and gluten-free breadcrumbs, or omit breadcrumbs and serve with roasted vegetables instead of bread.
• Vegetarian Twist: Substitute chickpeas or cannellini beans for chicken, use vegetable broth, and swap the Parmesan for a plant-based Parmesan alternative to keep that umami character.
• Spicy Arrabbiata: Add ½–1 teaspoon red pepper flakes and a splash of balsamic for depth; finish with chopped fresh parsley.
• Pesto Swirl: Stir 1–2 tablespoons of basil pesto into each bowl for a fragrant herb boost and pretty garnish.

Common Questions & Answers

Q: Can I use pre-cooked rotisserie chicken?
A: Yes — add shredded rotisserie chicken in step 5, but reduce initial crockpot time since chicken is already cooked. Add chicken in the last hour to warm through.

Q: My pasta got mushy. How can I avoid that?
A: Cook pasta separately and add it to bowls when serving, or shorten the pasta-cooking time in the crockpot and check early. Different pastas cook at different rates.

Q: Can I make this in an instant pot?
A: Yes — use the sauté function for aromatics, then pressure cook the chicken with liquids for 12–15 minutes and use quick release; shred chicken, then add cheese/cream and cook pasta separately.

Q: How can I reduce the calories or fat?
A: Use half-and-half or whole milk instead of heavy cream, reduce the amount of Parmesan, use less mozzarella, and serve with extra vegetables instead of more bread.

Q: Is this safe to freeze?
A: Freeze before adding cooked pasta and fresh mozzarella. Thaw overnight and reheat gently; add freshly cooked pasta when serving.

Conclusion

This Crockpot Chicken Parmesan Soup is a weeknight hero: low-effort, crowd-pleasing, and deeply comforting. Try the recipe, make it your own with the variations above, and share your tweaks or photos — I love seeing how readers personalize dishes. For another slow-cooker take on the flavor profile, check out this thoughtfully tested Chicken Parmesan Soup from Foxes Love Lemons, and for a family-friendly crockpot version with slightly different proportions, see the recipe on Family Fresh Meals.

Crockpot Chicken Parmesan Soup

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• Author: ollierecipegmail-com
• Total Time: 435 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A comforting chicken parmesan soup made effortlessly in a crockpot, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Pat the chicken breasts dry and prepare the garlic, canned tomatoes, tomato sauce, seasonings, and chicken broth.
2. Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir to combine.
3. 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.
4. Shred the chicken directly in the crockpot using two forks.
5. 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.
6. Sauté the breadcrumbs in 1 tablespoon of butter in a small saucepan over medium heat until golden and crispy, about 3-4 minutes.
7. To serve, ladle the soup into bowls and top with shredded mozzarella cheese and crispy bread crumbs.

Notes

For lower-fat options, substitute half-and-half for heavy cream. Consider using gluten-free pasta or omitting breadcrumbs for low-carb variations.

• Prep Time: 15 minutes
• Cook Time: 420 minutes
• Category: Soup
• Method: Slow Cooker
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 690
• Sugar: 8g
• Sodium: 1500mg
• Fat: 31g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 50g
• Cholesterol: 100mg