There's nothing quite like a warm, comforting bowl of Crock Pot Creamy Chicken Parmesan Soup on a chilly evening. This rich, cheesy soup takes everything you love about classic Chicken Parmesan and transforms it into a spoonable, cozy dish perfect for busy nights.

I first made this soup when I needed a fuss-free dinner that still felt like a hug in a bowl. The slow cooker worked its magic, infusing the broth with deep flavors while I went about my day. Now, it’s a staple in our home, always met with empty bowls and happy smiles.

Why You'll Love This Crock Pot Creamy Chicken Parmesan Soup

Get ready to fall in love with this effortless and delicious soup. Whether you're cooking for your family or meal-prepping for the week, this recipe checks all the boxes.

First, it's incredibly easy to make. Just toss everything into the slow cooker, set it, and let it do all the work. No babysitting, no complicated steps—just a hands-off meal that delivers big flavors.

This soup is also budget-friendly. Made with simple pantry staples like canned tomatoes, chicken broth, and pasta, it's an affordable way to feed a crowd without sacrificing taste.

And let's talk about that creamy, cheesy goodness! Thanks to a blend of heavy cream and Parmesan cheese, every bite is indulgent, rich, and deeply satisfying. It’s like eating a warm, comforting bowl of Chicken Parmesan—without the frying!

Best of all, it's versatile. You can switch up the pasta, add extra veggies, or make it low-carb by skipping the noodles. However you customize it, it’s always a winner.

Ingredients Notes

The magic of this Crock Pot Creamy Chicken Parmesan Soup lies in its carefully chosen ingredients, each bringing something special to the table.

Boneless, skinless chicken breasts are the heart of this dish. They become incredibly tender as they simmer in the broth, absorbing all the delicious flavors. You can also use chicken thighs for an even juicier texture.

Crushed tomatoes form the base of this soup, providing a rich, slightly tangy depth that perfectly complements the creamy finish. Opt for fire-roasted tomatoes for an extra smoky touch.

Chicken broth enhances the soup’s savory profile while keeping the consistency just right. Using a high-quality broth will make a noticeable difference in flavor.

Heavy cream and Parmesan cheese are the key players in making this soup irresistibly creamy. The Parmesan adds a bold, nutty richness, while the cream smooths everything out into a luscious texture.

Lastly, pasta brings that signature Chicken Parmesan feel to the dish. Short pasta shapes like rotini or penne work best, holding onto all the flavorful broth and cheese.

How To Make This Crock Pot Creamy Chicken Parmesan Soup

Making this soup is as easy as can be, and the slow cooker does most of the heavy lifting for you.

Start by placing your chicken breasts at the bottom of the slow cooker. Then, pour in the crushed tomatoes, chicken broth, minced garlic, and Italian seasoning. This simple combination sets the foundation for a rich and flavorful broth.

Cover and cook on low for 6-7 hours or high for 3-4 hours. The slow cooking process allows the chicken to become fall-apart tender while the broth develops deep, comforting flavors.

Once the chicken is fully cooked, remove it from the crock pot and shred it with two forks. Return the shredded chicken to the pot and stir well.

Now it’s time to add the pasta. Stir in your chosen pasta and let it cook for an additional 20-30 minutes, or until al dente. Keep an eye on it, as pasta can overcook quickly in a slow cooker.

Finally, stir in the heavy cream and Parmesan cheese. Let everything meld together for a few more minutes until the soup becomes wonderfully creamy and the cheese is fully melted.

Serve hot, garnished with extra Parmesan and fresh basil for an extra pop of flavor. Enjoy!

Storage Options

If you have leftovers (which is rare in my house!), storing this soup is simple. Let it cool completely before transferring it to an airtight container.

This soup will keep in the refrigerator for 3-4 days. Just reheat on the stove over low heat, stirring occasionally until warmed through.

For longer storage, freeze it without the pasta for up to 3 months. When ready to eat, thaw in the fridge overnight, reheat, and add freshly cooked pasta for the best texture.

Variations and Substitutions

The beauty of this soup is its flexibility! Here are a few ways to tweak it to fit your preferences.

For a low-carb version, skip the pasta altogether and add spiralized zucchini or cauliflower rice toward the end of cooking.

Want more veggies? Stir in baby spinach, mushrooms, or bell peppers for added nutrients and texture.

Swap out chicken breasts for thighs if you prefer a richer, more flavorful protein.

Prefer a spicier kick? Add a pinch of red pepper flakes or a diced jalapeño for some heat.

No heavy cream? Use half-and-half or coconut milk for a slightly lighter version.

Experiment and make it your own—you can’t go wrong with this deliciously creamy, cheesy soup!