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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup combines tender shredded chicken, crushed tomatoes, and Parmesan in a slow-cooked broth. Serve it over al dente rotini with shredded mozzarella for a hearty Italian-inspired dinner.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 4 cup low-sodium chicken broth
  • 1 can (28 oz) crushed tomatoes
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb chicken breasts boneless, skinless
  • 0.5 cup Parmesan cheese finely grated
For serving
  • 8 oz rotini uncooked
  • 1.5 cup mozzarella cheese shredded, part-skim

Equipment

  • 1 6-quart slow cooker

Method
 

Make the soup
  1. Add the chicken broth, crushed tomatoes, onion, garlic, Italian seasoning, salt, and pepper to a 6-quart slow cooker and stir to combine.
  2. Nestle the chicken breasts into the liquid and cover the slow cooker.
  3. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a cutting board and shred it with two forks.
  5. Return the shredded chicken to the slow cooker and turn off the heat.
  6. Stir in the Parmesan until melted.
Cook the pasta and serve
  1. Near the end of the slow-cooking time, cook the rotini in a large pot of salted boiling water according to the package directions until al dente.
  2. Drain the rotini.
  3. Divide the pasta among 6 bowls.
  4. Ladle the soup over the pasta and top with mozzarella.

Notes

For the best texture, cook the rotini separately and add it to bowls just before serving. Refrigerate leftovers for 3–4 days; freeze the soup without the pasta, then cook fresh rotini when serving. Use gluten-free rotini for a gluten-free option.