There's nothing like the cozy aroma of Crockpot Chicken Parmesan Soup filling your kitchen on a chilly evening. This hearty and flavorful soup combines tender chicken, creamy broth, and a touch of Italian flair to create a meal that's both comforting and satisfying.
The first time I made this soup, I was looking for an easy dinner option that felt indulgent without being overly heavy. It quickly became a family favorite, thanks to its rich, cheesy flavor and how simple it is to prepare. Let’s dive into why this recipe deserves a spot on your dinner table.
Why You’ll Love This Crockpot Chicken Parmesan Soup
Get ready to add a new star to your weeknight meal rotation. This Crockpot Chicken Parmesan Soup checks all the boxes for a crowd-pleasing dinner that’s as easy as it is delicious.
First, it's incredibly simple to make. With just 15 minutes of prep time, you can toss everything into your slow cooker and let it work its magic. It’s the ultimate set-it-and-forget-it meal for busy days.
Next, this soup is packed with flavor. From the savory chicken and Italian spices to the tangy marinara and gooey melted cheese, every bite is a celebration of classic Italian comfort food.
It’s also wonderfully versatile. Whether you’re feeding picky eaters or tweaking the recipe to fit your pantry ingredients, this dish adapts beautifully to your needs.
Finally, it’s a great make-ahead option. The flavors only deepen over time, making leftovers just as delicious—if not better—than the first serving.
Ready to make your kitchen smell like a cozy Italian trattoria? Let’s talk ingredients.
Ingredients Notes

The magic of this Crockpot Chicken Parmesan Soup lies in its simple yet flavorful ingredients. Each one brings something special to the table, creating a dish that’s greater than the sum of its parts.
Chicken breasts are the protein powerhouse of this dish. They cook up tender and juicy in the slow cooker, shredding easily into the soup. If you prefer, you can substitute chicken thighs for a slightly richer flavor.
Marinara sauce is the heart of the soup's tomato base. Choose a high-quality jarred option with no added sugar or make your own for a more personalized touch.
Chicken broth provides the soup's savory depth. Opt for a low-sodium version to better control the seasoning in your dish.
Italian seasoning adds that signature herby aroma and flavor. If you have fresh basil or oregano on hand, you can toss in a few sprigs for an extra pop of freshness.
Parmesan cheese is the star ingredient, delivering a salty, nutty richness to the soup. Be sure to use freshly grated Parmesan for the best results—pre-shredded varieties often lack the same robust flavor.
Finally, you’ll need a slow cooker to bring everything together. If you don’t have one, a large Dutch oven on low heat can also do the trick, though you’ll need to monitor it more closely.
How to Make This Crockpot Chicken Parmesan Soup

Creating this comforting soup is as easy as 1-2-3. Let your slow cooker do most of the heavy lifting while you sit back and enjoy the anticipation of dinner.
Start by placing chicken breasts in the bottom of your slow cooker. Sprinkle them generously with Italian seasoning, a pinch of salt, and black pepper. Add minced garlic for a fragrant, flavorful base.
Next, pour in your marinara sauce and chicken broth, ensuring the chicken is fully submerged. Add a bay leaf if you have one for an added layer of flavor.
Set your slow cooker to low and let it cook for 6-8 hours (or 3-4 hours on high). The chicken should be tender and easily shred with a fork when it’s ready.
About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir in your freshly grated Parmesan cheese.
To serve, ladle the soup into bowls and top with shredded mozzarella cheese, additional Parmesan, and freshly chopped basil or parsley. Pair with crusty bread or a simple green salad for a complete meal.
Storage Options
This soup is just as wonderful the next day, making it an ideal choice for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
If you’d like to freeze the soup, let it cool completely before transferring it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop or in the microwave.
When reheating, you may need to add a splash of chicken broth or water to loosen the consistency, as the soup tends to thicken as it sits.
Variations and Substitutions
One of the best things about this soup is how adaptable it is. Here are a few ideas to make it your own:
- Low-Carb Option: Swap out the marinara sauce for crushed tomatoes and use zucchini noodles instead of pasta for a lighter version.
- Vegetable Additions: Stir in spinach, kale, or diced zucchini during the last 30 minutes of cooking for added nutrients.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño to the soup for a touch of heat.
- Protein Swap: Substitute turkey or Italian sausage for the chicken to change up the flavor profile.
- Cheese Variety: Experiment with different cheeses like Asiago or Pecorino Romano for a unique twist.
No matter how you customize it, this Crockpot Chicken Parmesan Soup is sure to become a go-to recipe in your household. Enjoy experimenting and savor every warm, cheesy bite!
PrintCrockpot Chicken Parmesan Soup Recipe
Savor the rich flavors of Crockpot Chicken Parmesan Soup, an easy, comforting slow-cooker recipe packed with tender chicken, Italian herbs, and a cheesy finish. Perfect for weeknight dinners or cozy meals.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups cooked pasta (optional, for serving)
- Salt and pepper, to taste
Instructions
- Place chicken breasts, onion, garlic, crushed tomatoes, chicken broth, basil, oregano, and red pepper flakes (if using) into the crockpot.
- Season with salt and pepper, then stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Stir in Parmesan cheese until melted.
- If using pasta, cook separately according to package instructions, then add to the soup.
- Top with shredded mozzarella cheese before serving.
Notes
- For a creamier soup, add ½ cup of heavy cream at the end.
- Use gluten-free pasta if preferred.
- Adjust spice level by omitting or adding more red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
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