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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with tender shredded chicken, tomato-parmesan broth, and pasta cooked right in the slow cooker. Finished with melted mozzarella, grated parmesan, fresh basil, and garlic breadcrumbs for classic chicken parm flavor.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb chicken breasts Raw, for slow-cooker shredding.
Tomatoes
  • 1 can (28 oz) crushed tomatoes For the base broth.
  • 1 can (14 oz) diced tomatoes Adds texture to the soup.
Broth and aromatics
  • 4 cup chicken broth Builds the tomato-parmesan broth.
  • 2 tbsp tomato paste Deepens flavor and thickens slightly.
  • 4 clove garlic Minced; added to the pot for savory flavor.
  • 1 onion Diced; adds sweetness and body.
  • 1 tsp Italian seasoning Herb blend for traditional flavor.
  • 1 tsp dried basil Classic Italian-style aroma.
Pasta
  • 8 oz penne or rigatoni Added last and cooked until tender.
Cheese topping
  • 1.5 cup shredded mozzarella Melted on top for the chicken parm effect.
  • 0.5 cup parmesan, grated Adds salty, nutty finishing flavor.
Serving toppings
  • Fresh basil and garlic breadcrumbs Garnish each bowl; use as much as you like for crunch.
Seasoning
  • salt and pepper To taste.

Equipment

  • 1 crockpot

Method
 

Build the slow-cooker base
  1. Place the raw chicken in the crockpot, then add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, garlic, onion, Italian seasoning, and dried basil.
  2. Cook on Low for 5-6 hours (or High for 3 hours) until the chicken is tender and easily shreds.
Shred and finish the soup
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Add the penne or rigatoni and cook on High for 25-30 minutes until tender.
Melt cheese and serve
  1. Top each bowl with shredded mozzarella and grated parmesan.
  2. Broil or microwave briefly at high heat just until the mozzarella melts and turns glossy.
  3. Garnish with fresh basil and garlic breadcrumbs, then season with salt and pepper to taste.

Notes

For best texture, shred the chicken while it’s still hot so it falls into bite-size strands, then return it promptly to the pot. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (for best quality, thaw and reheat gently, and add fresh mozzarella at serving if possible). For a lighter option, use part-skim mozzarella and reduce parmesan to taste without changing the method.