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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup is an Italian-American slow-cooker soup with tender shredded chicken, crushed tomato broth, and penne stirred in at the end. It finishes with a thick layer of melted mozzarella, Parmesan, toasted breadcrumbs, and basil for a comforting, cheesy bowl.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Crockpot chicken parmesan soup
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 3 cup chicken broth
  • 1 small onion, diced
  • 4 garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cup penne pasta, cooked separately
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Italian breadcrumbs, toasted in butter
  • 1 Fresh basil for garnish

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken and soup base
  1. Place the boneless skinless chicken breasts in the slow cooker.
  2. Add crushed tomatoes, diced tomatoes, chicken broth, onion, garlic, dried basil, dried oregano, red pepper flakes, salt, and black pepper to the slow cooker.
  3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily pulls apart.
Shred and finish with pasta
  1. Remove the chicken, shred it with two forks, and return the shredded chicken to the slow cooker.
  2. Stir in the cooked penne pasta and heat through for 10 minutes on high, until hot throughout.
Serve with toppings
  1. Ladle the soup into bowls.
  2. Top each bowl with shredded mozzarella cheese, grated Parmesan cheese, toasted Italian breadcrumbs, and fresh basil for garnish so the mozzarella melts into the hot soup.

Notes

For best texture, add penne pasta only after the chicken is shredded so it doesn’t get too soft in the slow cooker. Store leftovers in the refrigerator up to 4 days; reheat gently. Freezing is not recommended because pasta can turn soft when thawed. For a lighter option, use part-skim mozzarella and reduce breadcrumbs to 1/4 cup per serving.