Name: Crockpot Chicken Parmesan Soup
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 4 cups chicken broth (Use low-sodium if preferred); 3 pieces boneless chicken breasts (Can substitute thighs for more moisture); 28 ounces crushed tomatoes (Pressed equals crushed); 1 tablespoon chopped garlic (Fresh preferred); 15 ounces tomato sauce; 1 teaspoon salt; 1 teaspoon black pepper; 2 teaspoons Italian seasoning; 1 cup heavy whipping cream (Can substitute with half-and-half for a lighter option); 1 cup freshly grated Parmesan (Use freshly grated for better melting); 8 ounces raw rotini pasta (Can use gluten-free pasta if needed); 1/2 cup bread crumbs (Use gluten-free if preferred); 1 tablespoon butter (For toasting breadcrumbs); 1 1/2 cups grated mozzarella (Add extra for broiling if desired)

I still remember the first time I made this soup on a soggy weeknight — it hit the same comfort notes as a classic chicken parm but with a spoon. Crockpot Chicken Parmesan Soup marries tomato-sauce richness, tender shredded chicken, creamy cheese, and a satisfying pasta bite, all with minimal hands-on time. It’s a great option when you want something hearty for dinner without babysitting the stove. If you like slow-cooker comfort soups, you might also enjoy this creamy crockpot chicken gnocchi variation I often rotate in my meal plan: https://usa.mixmirth.com/creamy-crockpot-chicken-gnocchi-soup/.

Why you’ll love this dish

This soup gives you the cozy flavors of chicken parmesan in bowl form. It’s ideal for weeknights, feeding picky eaters, or bringing to a casual potluck. The slow cooker develops deep tomato flavor and makes the chicken fall-apart tender while you do other things. A few reasons to try it:

Low-effort: mostly dump-and-go, then a short finish with pasta and cheese.
Family-friendly: familiar Italian flavors kids usually accept.
Budget-conscious: pantry staples and one inexpensive protein make a lot of servings.
Make-ahead friendly: flavors deepen if refrigerated and reheated.

“A cheesy, cozy bowl that tastes like your favorite takeout turned into comfort food — perfect for busy nights.” — a satisfied home cook

The cooking process explained

Before you dig into the pot, here’s the simple flow so you know what to expect:

Dump the broth, canned tomatoes, tomato sauce, aromatics, seasonings, and raw chicken breasts into the crockpot.
Slow-cook until the chicken is fully cooked and tender (3–4 hours high or 6–8 hours low).
Remove and shred the chicken. Return it to the pot with cream, grated parmesan, and uncooked rotini.
Finish cooking just long enough for the pasta to become al dente and the soup to thicken (15 minutes high or 30 minutes low).
Crisp buttered breadcrumbs on the stovetop and top each serving with toasted crumbs and shredded mozzarella.

If you want a similar hands-off dinner with big, garlicky-parmesan vibes, try this slow-cooker garlic parmesan chicken pasta for another weeknight option: https://usa.mixmirth.com/the-best-crockpot-garlic-parmesan-chicken-pasta-recipe/.

What you’ll need

1/2 cup bread crumbs
1 tablespoon butter
1 1/2 cups grated mozzarella
3 boneless chicken breasts
1 tablespoon chopped garlic (fresh preferred)
28-ounce can pressed tomatoes (crushed or diced—pressed = crushed)
15-ounce can tomato sauce
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons Italian seasoning
4 cups chicken broth
1 cup freshly grated Parmesan
1 cup heavy whipping cream
8 ounces raw rotini pasta

Substitutions and notes:

Chicken: thighs work if you prefer darker meat — they’ll be more moist and forgiving.
Pasta: rotini holds sauce well; you can use orecchiette or small shells, but different shapes may need slightly different finish times.
Dairy: swap half-and-half for heavy cream if you want a lighter finish (soup will be a touch thinner).
Gluten-free: use gluten-free breadcrumbs and pasta. Use gluten-free broth if necessary.

Step-by-step instructions

Place 4 cups chicken broth, 3 boneless chicken breasts, 28 oz crushed (pressed) tomatoes, 1 tablespoon chopped garlic, 2 teaspoons Italian seasoning, 15 oz tomato sauce, 1 teaspoon black pepper, and 1 teaspoon salt into the crockpot.
Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is cooked through and very tender.
Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot.
Stir in 1 cup heavy whipping cream and 1 cup freshly grated Parmesan. Add 8 ounces raw rotini pasta and stir to combine.
Cover and cook on HIGH for 15 minutes or LOW for 30 minutes, until pasta is tender and the soup has thickened slightly. Stir halfway through if possible.
Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat. Add 1/2 cup breadcrumbs and toast, stirring, until golden and crisp — about 3–5 minutes. Remove from heat.
To serve, ladle soup into bowls. Top each bowl with toasted breadcrumbs and a generous sprinkle of 1 1/2 cups grated mozzarella (add extra and broil briefly if you like bubbly cheese).

Best ways to enjoy it

Serve with a simple green salad and crusty bread for dunking.
For a cheesy, gratin-like finish: place bowls under a hot broiler for 1–2 minutes to melt and brown the mozzarella (use oven-safe bowls).
Pair with a light red wine like Chianti or a crisp Italian white.
Make individual portions and top with chopped fresh basil or a drizzle of good olive oil for brightness.

How to store & freeze

Refrigerator: Cool to room temperature, store in airtight containers for up to 3–4 days. Reheat gently on the stove over medium-low or in the microwave until steaming.
Freezing: Freeze soup without the pasta for best texture. Remove pasta before freezing or cook pasta separately and add when reheating. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Safety tip: ensure the internal temperature of reheated soup reaches 165°F (74°C) before serving.

Helpful cooking tips

Cook the raw chicken in the broth and sauce so it absorbs flavor — shredding is easier when it’s very tender.
Add the pasta at the end so it doesn’t overcook and turn mushy during long slow-cooker hours.
Use freshly grated Parmesan (not pre-grated) for better melting and flavor.
If the soup is too thin after adding cream and pasta, let it finish uncovered for a few minutes or whisk a small slurry of cornstarch and water and stir in.
If you want the tomato flavor brighter, squeeze a bit of lemon or add a splash of vinegar just before serving.

Creative twists

Vegetarian: swap shredded chicken for hearty beans (cannellini) and add extra vegetables like zucchini and mushrooms. Omit breadcrumbs made with butter; use olive oil to toast.
Spicier: add red pepper flakes with the Italian seasoning for heat.
Low-carb: replace rotini with spiralized zucchini added at the end for a short simmer.
Mediterranean twist: stir in olives and capers and finish with oregano and lemon for a tangy riff.
Try a Greek-style lemon-y twist inspired by avgolemono by finishing a small portion with a whisked egg and lemon mixture off-heat for a silky variation: https://usa.mixmirth.com/avgolemono-soup-greek-chicken-soup-with-lemon/

FAQ

Q: How long does this take from start to table?
A: Active prep is about 10–15 minutes. Cook time is 3–4 hours on HIGH or 6–8 hours on LOW, plus a 15–30 minute finish with the pasta.

Q: Can I use cooked chicken instead of raw?
A: Yes — add cooked, shredded chicken during the final 15–30 minute stage so it warms through but doesn’t dry out. If using precooked chicken, reduce initial cook time to avoid overcooking any other ingredients.

Q: My pasta gets soggy after reheating. How do I prevent that?
A: For leftovers, store soup and pasta separately when possible. Reheat soup first and add freshly cooked pasta to each bowl before serving. If already combined, reheat gently and add a splash of broth if it thickens too much.

Q: Can I make this on the stovetop instead of a crockpot?
A: Yes — simmer the tomato, broth, and chicken in a large pot for 25–30 minutes until chicken is cooked. Remove and shred chicken, return with cream and Parmesan, add pasta, and simmer until pasta is al dente.

Conclusion

If you want another slow-cooker take on this comfort-food category, check this similar Crockpot Chicken Parmesan Soup for extra inspiration: Crockpot Chicken Parmesan Soup – Foxes Love Lemons. For a slightly different slow-cooker approach and reader-tested tips, read this Slow-Cooker Chicken Parmesan Soup post: Slow-Cooker Chicken Parmesan Soup.