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Crockpot Chicken Parmesan Soup

A cozy Italian dinner in a bowl made with shredded chicken, tomatoes, creamy Parmesan, and cheesy rotini, all slow-cooked to perfection.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the soup base
  • 3 pieces boneless chicken breasts
  • 1 cup freshly shaved Parmesan cheese (or finely grated)
  • 1.5 cups shredded mozzarella cheese
  • 1 cup heavy whipping cream
  • 1 tablespoon butter
  • 28 ounces can crushed tomatoes
  • 15 ounces can tomato sauce
  • 4 cups chicken broth
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons Italian seasoning
  • 8 ounces rotini pasta
  • 0.5 cups bread crumbs

Method
 

Preparation
  1. Place the raw chicken breasts in the crockpot.
  2. Add the minced garlic, crushed tomatoes, tomato sauce, Italian seasoning, salt, pepper, and chicken broth. Stir briefly to mix ingredients.
Cooking
  1. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is very tender.
  2. Remove the lid and use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken into the liquid.
  3. Add the freshly grated Parmesan cheese and the heavy whipping cream. Stir to combine.
  4. 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.
  5. Check the pasta after 15–20 minutes to avoid overcooking; cook until al dente.
  6. 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.
  7. When the pasta is cooked, stir and taste; adjust salt and pepper if needed. Serve the soup in bowls.
  8. Top each bowl with shredded mozzarella so it melts on contact, and sprinkle with the toasted breadcrumbs for crunch.

Notes

Serve with a simple mixed green salad and a drizzle of balsamic for brightness. For a restaurant-style presentation, sprinkle mozzarella and broil it briefly.