Crockpot Chicken Parmesan Soup Recipe
I fell in love with this Crockpot Chicken Parmesan Soup the first time a chilly weeknight demanded comfort without fuss. It tastes like a cozy Italian dinner in a bowl: tender shredded chicken, tangy tomatoes, creamy Parmesan, and cheesy rotini — all made low-and-slow in the crockpot. If you want a hands-off family meal that doubles as great leftover lunch, this is it. For a related slow-cooker pasta comfort dish I also like, see this crockpot garlic Parmesan chicken pasta for inspiration.
Why you’ll love this dish
This soup hits a lot of checkboxes: minimal hands-on time, crowd-pleasing flavors, and one-pot cleanup. It’s rich enough to satisfy adults but mild and familiar enough that picky eaters often approve. Use it for weeknight dinners, slow Sunday cooking, or when you want a portable meal to bring to a potluck.
"Warm, cheesy, and utterly comforting — this soup turned our hectic week into a stay-at-home Italian night." — a happy family review
Reasons it’s worth making:
- Make-ahead friendly: crockpot does the work while you handle errands.
- Budget-wise: simple pantry staples stretch into multiple meals.
- Kid-approved: cheesy finish and pasta make it an easy sell.
- Flexible: easily adapts for gluten-free or lower-fat diets.
The cooking process explained
Here’s what happens in broad strokes so you know what to expect:
- Combine raw chicken, tomatoes, sauce, garlic, seasonings, and broth in the crockpot.
- Slow-cook until the chicken is fall-apart tender (6–8 hours low or 3–4 hours high).
- Shred the chicken right in the crockpot.
- Stir in Parmesan, heavy cream, and uncooked rotini; simmer until the pasta is al dente.
- Toast breadcrumbs in butter to make a crunchy topping.
- Serve bowls topped with melted mozzarella and crispy crumbs.
This overview helps you time prep and know when to check pasta texture.
What you’ll need
- 3 boneless chicken breasts
- 1 cup freshly shaved Parmesan cheese (or finely grated) — use Pecorino for bolder flavor
- 1 ½ cups shredded mozzarella cheese
- 1 cup heavy whipping cream (can substitute half-and-half for a lighter finish)
- 1 tablespoon butter
- 1 (28 ounces / 794 grams) can crushed tomatoes
- 1 (15 ounces / 425 grams) can tomato sauce
- 4 cups chicken broth (low-sodium if you want better salt control)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 8 ounces (227 grams) rotini pasta (uncooked; swap for gluten-free pasta if needed)
- ½ cup bread crumbs (panko gives extra crunch)
Notes on ingredients:
- Pre-shredded cheeses save time, but freshly grated Parmesan melts more smoothly.
- If you’re short on time, rotini can be swapped for smaller shapes; note cook times.
- For a lower-fat version, reduce cream to ½ cup and add ½ cup milk; texture will be a touch thinner.
Directions to follow
- Place the raw chicken breasts in the crockpot. Add the minced garlic, crushed tomatoes, tomato sauce, Italian seasoning, salt, pepper, and chicken broth. Stir briefly to mix ingredients.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is very tender.
- Remove the lid and use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken into the liquid.
- Add the freshly grated Parmesan cheese and the heavy whipping cream. Stir to combine.
- Add the uncooked rotini pasta and stir gently so the pasta is submerged in the liquid. Cover and continue cooking on LOW for about 30 minutes or on HIGH for about 15 minutes. Check the pasta after 15–20 minutes to avoid overcooking; cook until al dente.
- While the pasta finishes, melt the tablespoon of butter in a small saucepan over medium heat. Add the bread crumbs and toast, stirring often, until golden brown and crisp. Remove from heat and set aside.
- When the pasta is cooked, stir and taste; adjust salt and pepper if needed. Serve the soup in bowls. Top each bowl with shredded mozzarella so it melts on contact, and sprinkle with the toasted breadcrumbs for crunch.
Best ways to enjoy it
- Serve with a simple mixed green salad and a drizzle of balsamic for brightness.
- Offer extra grated Parmesan and crushed red pepper at the table.
- For a restaurant-style presentation: ladle into shallow bowls, sprinkle mozzarella, broil for 30–45 seconds to brown the cheese (optional), then finish with breadcrumbs.
- Turn leftovers into a pasta bake: transfer to a casserole, top with extra mozzarella and bake at 375°F (190°C) for 20–25 minutes.
Storage and reheating tips
- Refrigerate: Cool the soup to room temperature, transfer to airtight containers, and store in the fridge for up to 3–4 days.
- Freeze: For best results, remove pasta before freezing. Freeze the soup base (without pasta) for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stovetop over medium-low, adding a splash of broth if it’s too thick. If reheating in the microwave, stir every 30–45 seconds to heat evenly. Add fresh pasta when reheating if you removed it before freezing.
- Food safety: Don’t leave soup at room temperature more than 2 hours. Reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Brown the chicken first? Optional. Searing raw breasts briefly in a skillet before adding to the crockpot adds depth, but it’s not necessary.
- Pasta timing: Slow cookers vary. Begin checking the rotini 10 minutes into the added-cooking time and every 5–10 minutes after until it’s al dente.
- Cheese texture: Add Parmesan before pasta so it melts into the broth. Reserve the mozzarella for topping so it can melt on hot soup.
- Make it in stages: To freeze easily, shred chicken and combine with tomatoes/broth; freeze that base. Add cream and pasta after thawing. For more chicken-soup technique tips, check this chicken soup recipe.
- Crumb topping: Use panko for extra crunch, or add a pinch of garlic powder to the crumbs for extra flavor.
Flavor swaps
- Creative twists:
- Add spinach or kale in the last 10 minutes for greens.
- Substitute tortellini instead of rotini for a cheesy stuffed-pasta twist (adjust cooking time).
- Make it spicy by stirring in 1/4–1/2 teaspoon red pepper flakes with the tomatoes.
- For a lighter version, swap heavy cream for half-and-half and reduce cheese by 1/4 cup.
- Vegetarian option: Omit chicken, use vegetable broth and add white beans or roasted mushrooms for body.
Helpful answers
Q: How long does the whole recipe take?
A: Hands-off time is 3–8 hours depending on heat setting (HIGH 3–4 hours, LOW 6–8 hours). Active prep is about 10–15 minutes before and 10–15 minutes after cooking.
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. If using pre-cooked chicken, add it in the last 30 minutes so it warms through without overcooking. Omit the initial long crockpot time or use the crockpot to simmer the tomato base and add chicken later.
Q: Will the pasta get mushy if I leave it in the crockpot too long?
A: Yes. To avoid mushy pasta, check early and remove when al dente. Alternatively, cook the pasta separately and add to bowls when serving for firm texture.
Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free rotini and gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
Q: Is this freezer-friendly?
A: The tomato-chicken base freezes well, but pasta becomes soft after thawing. Freeze without pasta and add freshly cooked pasta when reheating.
Conclusion
If you want a tested slow-cooker take on a classic comfort flavor, these versions are great references and variations to explore: see this Crockpot Chicken Parmesan Soup – Foxes Love Lemons for a similar slow-cooker approach and this Slow Cooker Chicken Parm Soup for another take with helpful tips and tweaks.
Enjoy a pot of cozy, cheesy soup — it’s simple to make and even simpler to love.
Crockpot Chicken Parmesan Soup
Ingredients
Method
- Place the raw chicken breasts in the crockpot.
- Add the minced garlic, crushed tomatoes, tomato sauce, Italian seasoning, salt, pepper, and chicken broth. Stir briefly to mix ingredients.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is very tender.
- Remove the lid and use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken into the liquid.
- Add the freshly grated Parmesan cheese and the heavy whipping cream. Stir to combine.
- Add the uncooked rotini pasta and stir gently so the pasta is submerged in the liquid. Cover and continue cooking on LOW for about 30 minutes or on HIGH for about 15 minutes.
- Check the pasta after 15–20 minutes to avoid overcooking; cook until al dente.
- While the pasta finishes, melt the tablespoon of butter in a small saucepan over medium heat. Add the bread crumbs and toast, stirring often, until golden brown and crisp. Remove from heat and set aside.
- When the pasta is cooked, stir and taste; adjust salt and pepper if needed. Serve the soup in bowls.
- Top each bowl with shredded mozzarella so it melts on contact, and sprinkle with the toasted breadcrumbs for crunch.
