This Slow Cooker Chicken Parmesan Soup has all of the flavors of decadent Chicken Parmesan in a waistline-friendly crockpot soup! This family-friendly dinner recipe takes just minutes to prep.
When I was growing up, my mom had a crock pot that she used to make exactly one thing – her “vegetable” soup, which really also contained beef short ribs. Midwest livin’, man. So from a young age, I associated slow cookers with homemade soups like this Slow Cooker Chicken Parmesan Soup. Crock pots really are a great way to make soup, as the ingredients have all day to slowly simmer, release their flavors, and come together into one harmonious bowl of deliciousness.
About this Slow Cooker Chicken Parmesan Soup:
This Slow Cooker Chicken Parmesan Soup has all of the flavors of decadent chicken parmesan, but is much more waistline-friendly than the dish that inspires it. You simply simmer chicken broth, chicken breasts and crushed tomatoes in a crock pot all day. You’ll also include garlic, onion, basil, oregano and red pepper flakes for an aromatic base.
Just before serving, you’ll remove the chicken breasts, shred them and return them to the crock pot (just like my mom did with the short ribs in her not-so-veggie soup). Gemelli pasta (or any long, tube-like shape of pasta) is stirred in at the same time, and in a half hour, the pasta will be cooked to al dente perfection. Then comes a sprinkle of Parmesan cheese, and dinner is served!
Answers to some frequently asked questions about this chicken parm soup are below.
Can you used cooked chicken in this chicken parm soup?
This crockpot soup recipe calls for raw chicken breast, because the crockpot will fully cook the chicken during the cooking time. However, if you have some cooked chicken on hand and would rather use that, you definitely can! In that case, I would stir in cooked, chopped chicken in the last 5 to 10 minutes of the pasta cooking time, just to warm it through.
Can I double this chicken parmesan soup recipe? Do I need to make any adjustments?
I’ve made a double batch of this slow cooker soup recipe many times. I didn’t make any adjustments other than doubling each ingredient amount. Cooking time remained the same. Please make sure your crock pot is big enough to accommodate a double batch – I used a 7 quart slow cooker when doubling.
Can I use dried herbs instead of fresh herbs in this crockpot soup?
Definitely! But since dried herbs have a stronger flavor than fresh, use half the amount. So, you’ll want to use 1 tablespoon dried basil and 1 tablespoon dried oregano.
Can I use quinoa / rice / gluten free pasta instead of the traditional pasta in this slow cooker soup recipe?
Probably, but I haven’t tested this recipe with any of those things. If you’re looking to use something other than traditional pasta in this slow cooker soup recipe, I would advise cooking that item separately and simply stirring it in when you return the chicken to the pot, then serving.
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 1/2 medium white onion, chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 pound (raw) boneless, skinless chicken breast
- 5 cups low sodium chicken broth, plus additional if needed
- 1/2 cup shredded Parmesan cheese, plus extra for garnish
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 ounces (uncooked) dry gemelli or penne pasta
- 2 tablespoons unsalted butter (optional)
- Chopped fresh basil or parsley, for garnish
- In 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on low 7-1/2 hours or on high 3-1/2 hours.
- Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente. Stir in butter, if desired. If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.
- Serve garnished with extra Parmesan cheese and chopped basil or parsley.
Home Chef Tip: The butter stirred in at the end is entirely optional. It adds a few calories, but it also adds a nice richness and mouthfeel to the soup.
Amount Per Serving: Calories: 312 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 71mg Sodium: 890mg Carbohydrates: 20g Fiber: 2g Sugar: 4g Protein: 31g
More great crockpot soup recipes:
- Slow Cooker Carrot & Apple Soup – perfect for fall!
- Slow Cooker Tandoori Turkey Soup – so filly and hearty!
- Slow Cooker Lentil & Sausage Soup – this one is a family favorite around here.
- Slow Cooker Vegetable Beef Soup – my mom’s famous recipe.
- Creamy Italian Slow Cooker Chicken Noodle Soup from The Recipe Rebel
- Slow Cooker Beef Barley Soup from The Chunky Chef