Crockpot Chicken Parmesan Soup (Slow Cooker)
This Crockpot Chicken Parmesan Soup has all of the flavors of a decadent comfort food classic in an easy slow cooker soup! This family-friendly dinner recipe takes just minutes to prep.
“I grew up eating my mom’s chicken parm, and this is such a fun way to use those flavors in a soup! I used to make this recipe in college to rave reviews, and now years later I still turn to this soup for a comforting, easy meal.”
—Katherine
When I was growing up, my mom had a slow cooker that she used to make exactly one thing – her Beef vegetable soup slow cooker. Actually, she just called it “vegetable soup,” which I teased her about since it contained beef short ribs.
Midwest livin’, man. She also made her lasagna recipe cottage cheese instead of ricotta – another Midwest classic!
So from a young age, I associated slow cookers with crockpot soups like taco soup in slow cooker. It was only later in life that I discovered the pleasure of a slow cooker chicken burrito bowl and the ease of my crock pot green bean casserole recipe.
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.
“I made this last night for my family and it was a huge hit! Thanks so much!”
—Marcie
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 this crockpot chicken parmesan soup, 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, like I use in my gemelli pasta salad (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?
Unlike with something like slow cooker beef stroganoff, where the beef needs to be browned before going into the slow cooker, the chicken for this recipe does NOT need to be cooked prior prior to going into the crockpot.
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! And if you have even more cooked chicken on hand after that, try it in place of shrimp in my shrimp wonton soup.
But, if you add cooked chicken at the beginning of the cooking time, the meat would get very dried out.
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So, 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 crockpot soup recipe for a crowd many times. I didn’t make any adjustments other than doubling each ingredient amount. The cooking times remained the same.
However, before you double up, please make sure your crock pot is big enough to actually accommodate a double batch of this chicken parm soup – I used a 7 quart slow cooker when doubling.
And if you end up buying a whole bag of green peppers, be sure to try my fajitas veggies, too!
Can I use dried herbs instead of fresh herbs in this crockpot soup?
Definitely! But since dried herbs have a stronger flavor than fresh, Epicurious recommends to scale down the measurement to one-third of the fresh amount called for.
So, instead of 2 tablespoons (6 teaspoons) fresh basil, you’ll want to use 2 teaspoons dried basil.
And instead of 2 tablespoons fresh oregano, you’ll want to use 2 teaspoons dried oregano in this chicken parm soup.
Can I use quinoa / rice / gluten free pasta instead of the traditional pasta in this slow cooker soup recipe?
You probably can, but I haven’t tested this crockpot soup recipe with any of those things.
If you’re looking to use something other than traditional pasta in this crockpot chicken parmesan soup recipe, I would advise cooking that item separately and simply stirring it in when you return the chicken to the pot, then serving.
That way you can ensure that whatever alternative to traditional pasta you’re using is properly cooked when you dish up the soup.
What should I serve with crockpot chicken parmesan soup?
You could certainly double down on the parmesan magic and serve a DIY salad board with parmesan dressing (also great alongside salmon pesto pasta).
A side of homemade flatbread pizza (with or without the toppings) is always welcome with a hot bowl of soup, or even a batch of chicken sloppy joes.
A batch of mini cornbread muffins would also be delicious with this soup, or with my recipe for ham and bean soup or Irish colcannon soup.
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Crockpot Chicken Parmesan Soup (Slow Cooker)
Ingredients
- 4 garlic cloves minced
- 1 green bell pepper chopped
- ½ medium white onion chopped
- 1 can crushed tomatoes 14.5 ounces
- ½ pound raw boneless, skinless chicken breast
- 5 cups low sodium chicken broth plus additional if needed
- ½ cup shredded Parmesan cheese plus extra for garnish
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 4 ounces uncooked dry gemelli or penne pasta
- 2 tablespoons unsalted butter optional
- Chopped fresh basil or parsley for garnish
Instructions
- 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.
Video
Notes
- 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.
I hate food cooked in a slow cooker. I have tried so many because people insist I keep trying to find some recipes I like. Your recipe has officially changed my mind. My husband and I gobbled it up. My mother fell ill the night I made it and though it killed me to do it, I decided to gift her my leftovers. I am convinced they helped her get better faster! Thank you for giving me renewed hope in my slow cooker!
Notes: I added about a cup of extra broth based on other reviews and added an extra ounce of pasta because who doesn’t love more pasta? Next time I make this, I will add slightly more chicken to make it a more hearty soup. Fresh ingredients were KEY! Don’t skimp and do dry!
Hi Nicole – I am so glad to hear this! I’m actually with you about slow cookers – there’s a lot of food I really don’t like when it’s made in a slow cooker. However, I think soups are one thing slow cookers do pretty well!
Thanks so much for stopping by. Hope your mother is feeling better!
I’ve made this many times. Great recipe! But since I have family that some like gluten-free and some like regular pasta, I cook the pasta separately and just add it when I’m serving. I also buy rotisserie chicken and just cut that up as I like the flavor of roasted chicken in the soup. If you do it that way, I suggest you reduce the amount of liquid by at least a cup as it can end up being too watery. I also add almost an entire can of drained fire roasted diced tomatoes, which gives it an added flavor.
So glad this recipe is a hit for you, Gerri! Thank you so much for the tip about reducing the liquid if you’re using pasta cooked separately. Definitely necessary.
I made this one last night! Perfect for a family soup night. Thank you!?
You’re welcome. So glad your family enjoyed it 🙂
This soup was lovely! I had to use extra liquid though as soup was too thick. So I used 3 litres of chicken stock and increased some of the other ingredients. Used 3 chicken breasts, but 2 would have been sufficient. My family scored this a 9/10. It is now on our favourites list! So easy and so tasty. Thank you for a wonderful recipe Lori 🙂
So glad this was a hit for your family, Brenda!
Oh, this is absolutely on my to-make list! Starting to look for recipes I can make and freeze/refridgerate to help cut down on our costs! I’m new to crockpot recipes, so if I were to double this, would it effect the cooking time any?
Hi there! I’ve doubled this recipe before, and it turns out fine with no adjustments to cooking time. Just make sure you have enough room in your crockpot 🙂
Made this yesterday for the hubby and I. It. Was. An.. instant hit!!! We couldn’t get enough. The hubby took leftovers to work today and a bunch of his colleagues saw/smelled it and asked for the recipe. This will definitely be a frequent dinner in our home. So yummy! THANKS! 🙂
I’m so glad to hear that, Leah! The old “coworker smell test” is the best compliment there is, at least with the food I send my husband to work with ;-P
Hi Lori,
Thanks for sharing this awesome recipe! I would like to put it on now before I head out for the day and I’m still in my PJs. 🙂 How would you adjust this recipe for dried herbs? I don’t have any fresh ones in the house at the moment.
Hi Tawa! I would use half the amount of herbs called for if you are using dried. Enjoy!
Thanks so much for your prompt reply. I am making it now. So excited!
It may be me because I’m expecting. Does anyone know if one of these ingredients gives an acidey taste? Maybe its my yellow onion or broth I used…. My family and I of six enjoyed it. Thank you i was glad to have found this recipe.
Evelyn from Florida
Hi Evelyn – It’s probably the tomatoes that are adding the acid. Tomatoes are quite acidic. Unfortunately, they’re kind of essential for this recipe.
Now if I am going to try to make this with Quinoa instead of the 4 oz pasta ~ do you know how much dry quinoa I would sub in? I can’t see it being 1:1 ratio for the pasta
Danyelle, I’m sorry, I’ve never tried it with quinoa. I don’t know if 1.) a slow cooker is hot enough to cook quinoa, 2.) how long it’ll take, or 3.) the amount of quinoa you’ll need, or if you’ll need to adjust the liquid. I’m afraid I simply don’t know.
I would maybe cook the amount of quinoa you’d like to add separately, and stir in the cooked quinoa at the very end just before serving?
ok I like the idea of just adding the cooked quinoa at the end – thx – I will let you know how it goes – just needed a wheat-free option
Ok added 1 cup cooked quinoa at the end & simmered 30 mins on low – seemed to work but mine was more runny then yours in the picture – still tasty and with the quinoa – wheat free – –
Thanks for letting us know, Danyelle! My guess is that the pasta soaks up a bunch of liquid, so that’s why yours was a little runny. Maybe just cut back on overall liquid next time. But I’m so glad it was still tasty!
This recipe was a HUGE hit with my husband and myself. We are both very busy professionals, so I have been trying slow cooker recopies. Will absolutely make again!
I am so glad to hear that, Greta. Thank you so much for stopping by to let me know. Happy New Year!
Hi! Found your site through pintrest. I noticed the recipe calls for /12 cup Parmesan Cheese then additional for garnish. When do you add the half cup of cheese? Before the 7 hours, or after 7 hours when you add the pasta? Thanks!
Hi Cheyenne! So glad you’re here. The 1/2 cup of cheese goes in in Step 1 (before the 7 hours). Then, you can garnish each bowl with additional cheese if you’d like.
Hi, I left the comment above. You answered that you haven’t made it as a freezer meal and it would lose its quality but your whole initial story was that your freezer was packed with it since you made too much. I was trying to clarify thawing and reheating instructions. Can you clarify? Perhaps I am confused??
Hi again, Marie. So sorry about that. To be honest, I wrote this post / created this recipe several years ago now, so I had just forgotten the circumstances. I did indeed freeze the leftovers of this the first time I made it. Like I mentioned above, the texture of pasta gets a little mushy upon freezing and reheating, so if at all possible, I would recommend making the soup up until the point of adding the pasta, and then freezing it. When you’re ready to serve, heat the soup back up in either the slow cooker or on the stove. When it’s hot, add the pasta and cook until the pasta is al dente. Sorry for the confusion!
Looking forward to using this recipe for my freezer meal club. Wondering if you could share your reheating instructions for turning the soup into a freezer meal? Also, is it best to reheat on the stove or back into the slow cooker? Thanks!!
Hi Marie! Unfortunately, I haven’t tried this one as a freezer meal. I would recommend adding the pasta just before serving, rather than freezing it, as I know the texture of pasta can change quite a bit when it’s frozen. I think you could reheat either on the stove or slow cooker – whatever is easiest!
This is kind of a dumb question, but if I double the recipe,, do I need to increase the cooking time? This soup is absolutely delicious by the way! This will be my fourth time making it. 🙂
Hi Samantha – not a dumb question at all! For some recipes, you DO need to increase cooking time when you make a double batch, so I totally understand. However, for this, you do not. I’ve made a double batch following the same instructions, and it’s turned out the same!
What is the nutritional value on this recipe? And is the serving size 1 cup? If not, what is the serving size?
Hi Tara – I do not provide nutritional information. I would recommend plugging the ingredients into an online nutrition calculator, such as My Fitness Pal. The recipe yields 6 cups, so it could be 6 (1-cup) servings or 4 (1-1/2 cup servings).
Lori I cannot wait to make this! My husband is 6’2” and weighs 350 lbs. A hard working, 100% Polish man who is hard to fill up! We are both dieting for our son’s impending wedding this spring, this will be a great alternative for the true chicken parm I make! Thank you!
Hi Patti! My husband’s family is Polish, so you’re in good company 🙂 I hope you both enjoy this soup. Congrats on your son’s wedding, too!