Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish perfect for easy weeknight dinners. Featuring tender shredded chicken simmered with crushed tomatoes, garlic, and Italian seasonings, it’s enriched with cream and freshly grated Parmesan cheese for a rich, velvety texture. The slow cooker does all the work, making it a convenient, flavorful, and satisfying soup that combines the classic flavors of Chicken Parmesan in a creamy broth.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Soup Ingredients
- 2–3 boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the base: Place raw chicken breasts (or thighs) at the bottom of the crock pot to create the base of the soup.
- Add aromatics and seasonings: Add the finely chopped onion, minced garlic, Italian seasoning, and crushed red pepper flakes if using, along with the can of crushed tomatoes, layering over the chicken.
- Pour in broth: Pour the low-sodium chicken broth over all the ingredients in the crock pot, ensuring everything is submerged evenly.
- Cook the soup: Cover the crock pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Carefully remove the chicken from the crock pot and shred it using two forks, then return the shredded chicken to the soup.
- Add cream: Stir in the heavy cream to the soup, blending it thoroughly for a creamy consistency.
- Thicken the soup (optional): If desired, mix cornstarch with cold water to create a slurry and stir it into the soup to thicken the broth.
- Incorporate cheese: Gradually add the freshly grated Parmesan cheese while stirring constantly until it melts and evenly distributes through the soup.
- Simmer uncovered: Cook uncovered on low heat for an additional 20 to 30 minutes to let flavors meld and the soup thicken slightly.
- Season and garnish: Season with salt and pepper according to taste, and garnish with freshly chopped parsley before serving for a fresh finish.
Notes
- Using boneless, skinless chicken thighs will yield a more tender and flavorful result, but breasts work well too.
- For a thicker soup, be sure to add the cornstarch slurry gradually and stir continuously to avoid lumps.
- If you prefer a spicier soup, increase the crushed red pepper flakes according to taste.
- Parmesan cheese should be freshly grated for best melting and flavor.
- This soup pairs well with crusty bread or a side salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: Chicken Parmesan Soup, Crock Pot Soup, Creamy Chicken Soup, Slow Cooker Recipes, Comfort Food, Italian Soup
