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Easy Creamy Crockpot Chicken Parmesan Soup

A close-up of a bowl of rich, tomato-based chicken parmesan soup topped with melted mozzarella and fresh parsley.
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Make this easy Crockpot Chicken Parmesan Soup for a comforting, cheesy, and rich weeknight dinner. It captures the classic flavors of chicken parmesan in a simple slow cooker soup format.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (24 ounce) jar marinara sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Optional: 1 cup small pasta (like ditalini or elbow macaroni)

Instructions

  1. Place the raw chicken breasts, marinara sauce, diced tomatoes, chicken broth, Italian seasoning, garlic powder, and pepper into your slow cooker.
  2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. If using pasta, add it now and cook on high for 15 to 20 minutes, or until the pasta is tender. (If not using pasta, skip this step.)
  5. Stir in the heavy cream until fully combined.
  6. Stir in the mozzarella cheese and Parmesan cheese until the cheese melts and the soup becomes creamy.
  7. Serve hot. Top with extra Parmesan cheese if desired.

Notes

  • For a quicker stovetop version, cook the chicken in the broth on the stove until done, shred it, then proceed with adding the remaining ingredients and simmering until the cheese melts.
  • If you prefer a less creamy soup, reduce the heavy cream amount or omit it entirely.
  • Use pre-cooked rotisserie chicken to speed up the process if you are not using the slow cooker.

Nutrition

Find it online: https://delishcraze.com/chicken-parmesan-soup/