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Easy Crock Pot Creamy Chicken Parmesan Soup

A close-up of a bowl of creamy chicken parmesan soup featuring rotini pasta, shredded chicken, tomatoes, and topped with grated parmesan cheese.

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I am glad you are here. This recipe transforms the classic Italian dish into a hearty, creamy soup you can make easily in your slow cooker. It is soul-satisfying comfort food with minimal effort.

Ingredients

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  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dry rotini pasta
  • 1/2 cup shredded mozzarella cheese (optional topping)

Instructions

  1. Place the chicken breasts, diced onion, minced garlic, chicken broth, diced tomatoes, Italian seasoning, salt, and pepper into your slow cooker.
  2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  3. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  4. Stir in the heavy cream and grated Parmesan cheese until combined.
  5. Increase the slow cooker setting to high (if it was on low) and let it heat for 15 minutes.
  6. Stir in the dry rotini pasta. Cook on high for 20 to 30 minutes, or until the pasta is tender. Check frequently to prevent sticking.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Ladle the soup into bowls. Top each serving with extra grated Parmesan cheese and shredded mozzarella cheese, if you are using it.

Notes

  • If you want a lighter soup, substitute half-and-half for the heavy cream.
  • You can use rotisserie chicken to make this an even quicker meal; add it during the last hour of cooking.
  • Serve this hearty chicken soup with crusty garlic bread for dipping.

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