Easy Crock Pot Creamy Chicken Parmesan Soup
Easy Crock Pot Creamy Chicken Parmesan Soup is the ultimate comfort food, ready in just a few hours with minimal effort. After making this many times, I’ve discovered the trick to keeping it from being too thin is to use a roux to thicken the soup. The result is a creamy, hearty soup that’s better than takeout and perfect for cozy nights in. If you love recipes like this, you’ll also enjoy Creamy Lemon Herb White Bean Dip Recipe and Easy Chilled Cucumber Avocado Soup with Fresh Dill.
Why This Easy Crock Pot Creamy Chicken Parmesan Soup Is Pure Comfort
- Creamy and comforting
- Better than takeout
- Easy and hands-off
What You'll Need for Easy Crock Pot Creamy Chicken Parmesan Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Canned diced tomatoes
- Chicken broth
- Heavy cream
- Pasta
- Italian seasoning
- Garlic powder
- Onion powder
- Salt
- Pepper
- Red pepper flakes
- Optional: Fresh basil
- Optional: Grated Parmesan cheese
- Optional: Mozzarella cheese
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Crock Pot — Hands-off cooking and perfectly tender chicken → See on Amazon
- Immersion blender — Easy blending right in the pot for a smooth soup → See on Amazon
How to Make Easy Crock Pot Creamy Chicken Parmesan Soup
- Step 1: Place chicken breasts, diced tomatoes, chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper in the crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
- Step 2: Remove chicken from the crock pot and shred it using two forks. Return the chicken to the crock pot and stir in the heavy cream and pasta. Cook for an additional 15-20 minutes or until the pasta is al dente.
- Step 3: Ladle the soup into bowls and top with grated Parmesan cheese, mozzarella cheese, and fresh basil. Serve hot and enjoy!
Cook's Tips for Perfect Easy Crock Pot Creamy Chicken Parmesan Soup
- Common mistake and fix: Adding too much liquid can make the soup too thin. To fix, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the soup. Cook for an additional 5 minutes until the soup thickens.
- Tip: For a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency.
- Tip: To make the soup spicy, add red pepper flakes to taste.
Storing & Reheating Easy Crock Pot Creamy Chicken Parmesan Soup
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated when ready to serve.
Freezing Easy Crock Pot Creamy Chicken Parmesan Soup
Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.
Recipe Notes
- Chef tip: For a faster cooking time, you can cut the chicken breasts into smaller pieces before adding them to the crock pot.
- Best substitution: Instead of heavy cream, you can use half and half or milk for a lighter soup.
- Make-ahead: This soup can be made up to 2 days ahead of time. Store in the fridge and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more chicken broth to reach your desired consistency.
Want to level up this recipe?
Slow cooker liners — Easy cleanup and no stuck-on food → Check price on Amazon
Easy Crock Pot Creamy Chicken Parmesan Soup
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Canned diced tomatoes
- Chicken broth
- Heavy cream
- Pasta
Seasonings
- Italian seasoning
- Garlic powder
- Onion powder
- Salt
- Pepper
- Red pepper flakes
Optional Toppings
- Fresh basil
- Grated Parmesan cheese
- Mozzarella cheese
Instructions
- Step 1: Place chicken breasts, diced tomatoes, chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper in the crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
- Step 2: Remove chicken from the crock pot and shred it using two forks. Return the chicken to the crock pot and stir in the heavy cream and pasta. Cook for an additional 15-20 minutes or until the pasta is al dente.
- Step 3: Ladle the soup into bowls and top with grated Parmesan cheese, mozzarella cheese, and fresh basil. Serve hot and enjoy!
Notes
- Chef tip: For a faster cooking time, you can cut the chicken breasts into smaller pieces before adding them to the crock pot.
- Best substitution: Instead of heavy cream, you can use half and half or milk for a lighter soup.
- Make-ahead: This soup can be made up to 2 days ahead of time. Store in the fridge and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more chicken broth to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
- Make ahead: This soup can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 100mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crock Pot Creamy Chicken Parmesan Soup FAQs
Yes, this soup can be made up to 2 days ahead of time. Store in the fridge and reheat when ready to serve.
Adding too much liquid can make the soup too thin. To fix, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the soup. Cook for an additional 5 minutes until the soup thickens.
Yes, this soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Add red pepper flakes to taste for a spicy soup.
Yes, you can make this soup in the Instant Pot by cooking on high pressure for 10 minutes with a natural release.
A Warm Final Note
I can’t wait for you to try Easy Crock Pot Creamy Chicken Parmesan Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
