Captivating Introduction
Imagine a bowl of warm, tomato-scented broth that wraps around tender shreds of chicken and twirls of pasta, finished with ribbons of melted mozzarella and a bright shower of freshly shaved Parmesan. The aroma—garlicky tomato, slow-cooked chicken, and baked-cheese nostalgia—fills the kitchen and draws everyone to the table. Each spoonful delivers a satisfying contrast: velvety cream, slightly al dente rotini, and the crisp, buttery crunch of sautéed breadcrumbs on top.
This Crockpot Chicken Parmesan Soup is the kind of recipe that feels like a hug in a bowl—perfect for blustery weeknights, casual family dinners, or when you want something comforting with minimal hands-on time. It’s also an ideal dish to bring to potlucks or serve after a busy day: set it on low in the morning, and dinner practically makes itself. If you enjoy classic brothy comfort dishes, you might also appreciate this hearty chicken noodle soup for another cozy option.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 3–8 hours (depending on crockpot setting)
- Low: 6–8 hours for the chicken step; +30 minutes for pasta
- High: 3–4 hours for the chicken step; +15 minutes for pasta
- Total Time: 3 hours 25 minutes–8 hours 40 minutes (active time ~30–40 minutes)
- Servings: 6
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Estimated nutrition per serving (recipe yields ~6 servings). Values are approximate and were calculated using USDA FoodData Central values and cross-checked with general guidance from government and health sources (USDA, Mayo Clinic).
- Calories: ~710 kcal
- Protein: ~55 g
- Carbohydrates: ~41 g
- Dietary Fiber: ~5–7 g
- Sugars: ~8 g
- Fat: ~32 g
- Saturated Fat: ~15–18 g
- Sodium: ~700–900 mg (highly dependent on broth/cheese choices)
Notes:
- These are estimates; exact values will vary with actual product brands, the size of the chicken breasts, whether you use low-sodium broth, and how much cheese you add on top.
- If monitoring sodium or saturated fat, swap in low-sodium broth, reduce the heavy cream, use part-skim mozzarella, or lower the Parmesan amount. The Mayo Clinic recommends limiting daily sodium to less than 2,300 mg for most adults; consider lower-sodium substitutions if that’s a concern.
Why You’ll Love It
This soup hits multiple comfort-food sweet spots at once. The aroma conjures a classic Chicken Parmesan vibe—tomato, garlic, and Parmesan—while the slow-cooked chicken becomes meltingly tender and soaks up flavor. It’s ideal when you want a nostalgic, family-friendly meal without fuss: toss ingredients into the crockpot in the morning and come home to dinner ready to finish. The combination of creamy tomato broth and al dente pasta makes this perfect for cold nights, casual gatherings, or serving as a cozy Sunday supper that sparks conversation and second helpings.
How to Make Crockpot Chicken Parmesan Soup
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 low-sodium chicken broth to reduce sodium.
- Substitute half-and-half for heavy cream for a lighter version (slightly less rich).
- Use gluten-free rotini and gluten-free breadcrumbs to make it gluten-free.
- Swap part-skim mozzarella for lower-fat cheese to reduce saturated fat.
- Add a pinch of red pepper flakes for heat, or a splash of balsamic for depth.
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: check at 15 minutes on high or 30 minutes on low; pasta can turn soft quickly in a crockpot. If you prefer firmer pasta, cook it separately and add to bowls when serving.
- For even shredding, let chicken rest in the broth for 5–10 minutes after cooking, then shred—this helps keep juices in the pot.
- If the soup seems too thick after adding pasta, loosen with extra chicken broth or a splash of water.
- Taste and adjust salt/pepper at the end—cheeses and canned tomatoes can increase saltiness.
Best Pairings
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Offer crusty garlic bread or toasted ciabatta for sopping up the tomato-cream broth.
- For beverages, try a light Italian red (Chianti or Sangiovese) or a citrusy sparkling water for a nonalcoholic option.
- For a themed meal, pair with creamy garlic Parmesan sides like roasted vegetables or a simple Caesar salad.
Storage Instructions
- Room temperature: Do not leave soup at room temperature for more than 2 hours (food safety).
- Refrigeration: Store leftover soup in airtight containers for up to 3–4 days. Reheat gently on the stove over medium-low heat to avoid breaking the cream emulsion, adding a splash of broth if needed.
- Freezer: You can freeze the soup (without the pasta, for best texture) for up to 2–3 months. Thaw overnight in the refrigerator, reheat, then cook fresh pasta or stir in pre-cooked rotini when serving.
Chef’s Advice
- Choose the right chicken: boneless, skinless chicken breasts work well for even shredding; if using thighs, expect more fat and a richer flavor.
- Cheese choices matter: high-quality Parmesan (Parmigiano-Reggiano) adds depth; low-quality pre-grated cheese may contain anti-caking agents that affect melting.
- Texture control: If you want the pasta perfectly al dente, cook it separately and add at serving time—this prevents mushy noodles in leftovers.
- Layer flavors early: Browning the breadcrumbs in butter and adding them at the end gives better texture than stirring them into the pot earlier.
- Timing: If pressed for time, use the high setting for the chicken step, but check for tenderness sooner—slow cookers vary.
Creative Twists
- Vegetarian twist (meaty texture without meat): Replace chicken with plant-based “chicken” strips or roasted chickpeas, use vegetable broth, and swap heavy cream for a cashew cream for a dairy-rich, meatless option.
- Lighter version: Use half-and-half or evaporated skim milk instead of heavy cream, part-skim mozzarella, and low-sodium broth to reduce calories and saturated fat.
- Spicy Italian: Add 1 diced red bell pepper and 1/2 teaspoon red pepper flakes at Step 1; finish with chopped fresh basil and a drizzle of chili oil.
- Gluten-free: Use gluten-free rotini and gluten-free breadcrumbs (or crushed gluten-free crackers) and ensure broth is gluten-free.
- One-pot stovetop option: Simmer the tomato, chicken, and seasonings in a large pot until chicken is cooked, then shred and add pasta; this reduces the need for a slow cooker.
Frequently Asked Questions
Q: Can I use pre-cooked chicken or rotisserie chicken?
A: Yes—add shredded rotisserie chicken during the final 30–45 minutes so it warms through without drying out; adjust cooking time accordingly.
Q: What if my soup is too thin or too thick after adding pasta?
A: Too thin: simmer uncovered for a short time to reduce, or stir in a spoonful of tomato paste. Too thick: add extra chicken broth or water a little at a time until desired consistency.
Q: How do I make this lower in sodium?
A: Use low-sodium broth, no-salt-added canned tomatoes, and reduce Parmesan and added table salt. Taste and adjust at the end.
Q: Can I make this ahead for meal prep?
A: Yes—keep pasta separate if planning for multiple days; assemble and reheat portions with freshly cooked rotini when serving.
Conclusion
This Crockpot Chicken Parmesan Soup is an effortless way to capture the soul-warming flavors of Chicken Parmesan in a slurpable, shareable bowl—ideal for weeknights, entertaining, or whenever you crave comfort. If you’d like another slow-cooker take on the same idea, check out this popular Chicken Parm Soup [A Cozy, Family-Favorite Dinner], and for additional family-style inspiration try this Crockpot Chicken Parmesan Soup – Family Fresh Meals. I’d love to hear how yours turns out—leave a comment, share a photo, and join our community of home cooks experimenting with cozy, fuss-free recipes.
Print
Crockpot Chicken Parmesan Soup
- Total Time: 250 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Option Available
Description
A comforting bowl of tomato broth with tender chicken, rotini pasta, and melted cheese, perfect for weeknight dinners or potlucks.
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
For best texture, avoid overcooking the pasta and consider serving with crusty bread or a green salad.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 710
- Sugar: 8g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 55g
- Cholesterol: 130mg
