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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup brings classic chicken parmesan flavor to a creamy slow-cooker soup with tender shredded chicken, crushed tomatoes, and Parmesan broth. You’ll cook the chicken until it shreds easily, melt in cream cheese, then fold in al dente rotini and finish with extra mozzarella.
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Prep Time 25 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes (optional)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 4 cup chicken broth
Creamy Parmesan base
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1.5 cups shredded mozzarella cheese
Pasta and finishing
  • 8 oz rotini pasta
  • 2 tbsp chopped fresh parsley
  • 1 Fresh basil leaves, for garnish

Equipment

  • 1 Dutch oven

Method
 

Build the soup base (slow cooker)
  1. Drizzle the olive oil into the crockpot, then add the diced yellow onion, minced garlic, Italian seasoning, dried basil, dried oregano, crushed red pepper flakes (optional), salt, and black pepper.
  2. Place the chicken breasts over the seasonings, then pour in the crushed tomatoes and chicken broth.
Cook until tender and shreddable
  1. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken reaches 165°F and shreds easily, then let it rest in the crockpot for 5 minutes to settle.
Shred and make it creamy
  1. Remove the chicken and shred it with two forks, then return the shredded chicken to the crockpot.
  2. Stir in the cream cheese until completely melted, then add the heavy cream, grated Parmesan cheese, and 1 cup of the shredded mozzarella cheese and stir until smooth and creamy.
Cook pasta and finish with cheese
  1. Cook the rotini pasta separately according to the package directions until al dente, then drain well.
  2. Fold the cooked pasta into the soup and stir gently until evenly coated.
  3. Sprinkle the remaining mozzarella cheese over the soup, cover, and let it melt for 5 minutes.

Notes

Pro tip: shredding the chicken while it’s still hot helps it break into bite-size strands that blend into the broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to avoid breaking the sauce. Freezing is not recommended because cream and pasta can change texture after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.