Crock Pot Creamy Chicken Parmesan Soup Recipe
Crock Pot Creamy Chicken Parmesan Soup is a comforting slow cooker recipe blending tender chicken, rich crushed tomatoes, savory Italian seasoning, and creamy parmesan cheese. Perfect for busy weeknights, this soup offers cozy, Italian-inspired flavor with the convenience of slow cooking, delivering a silky, satisfying bowl with fresh herbs and optional spinach or croutons for added texture and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Scale
For the Soup Base:
- 1.5 lbs boneless, skinless chicken breasts, trimmed of fat
- 4 cups low-sodium chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 medium yellow onion, diced
- 4 cloves fresh garlic, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Creaminess & Cheesy Goodness:
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese (optional)
Finishing Touches:
- 1/4 cup fresh basil leaves, chopped (optional)
- 2 cups baby spinach (optional)
- Croutons or toasted baguette slices, for serving (optional)
Instructions
- Prep the Ingredients: Dice the onion and mince the garlic. Trim any excess fat from the chicken breasts. Grate parmesan cheese if using a block. This prep should take about 10 minutes.
- Layer in the Crock Pot: Place chicken breasts at the bottom of the crock pot. Add diced onion, minced garlic, Italian seasoning, salt, and pepper. Pour in chicken broth and crushed tomatoes. Stir gently to combine. Set aside 1/2 cup (50g) of parmesan for finishing.
- Start Cooking: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easy to shred. For chicken thighs, check doneness towards the earlier side of cooking time.
- Shred the Chicken: Remove chicken from the crock pot and shred with two forks. Return the shredded chicken to the pot. This will only take a minute or two as the chicken will be very tender.
- Add Cream and Cheese: Stir in heavy cream, 1/2 cup parmesan, and mozzarella if using. Mix well until the cheese melts and the soup becomes creamy. Taste the soup and adjust salt and pepper if needed.
- Finish and Serve: If using spinach, stir it in now and cook until wilted, about 2 minutes. Sprinkle with fresh basil and the remaining parmesan cheese. Ladle the soup into bowls and top with croutons or toasted bread if desired.
Notes
- Use freshly grated parmesan cheese for best melting and flavor; avoid pre-shredded cheese which can be stringy.
- Add cream and cheese at the end of cooking to prevent curdling and maintain silky texture.
- Chicken thighs can be substituted for chicken breasts; they will be juicier.
- For a dairy-free alternative, swap heavy cream with coconut milk or half-and-half.
- The soup thickens as it sits; loosen with extra broth when reheating.
- If cooking with frozen chicken breasts, add 30-45 minutes extra cooking time and ensure chicken is fully cooked.
- You can use an immersion blender for a smoother texture before adding cream and cheese but avoid over-blending to maintain some texture.
- Season with a pinch of red pepper flakes or jalapeño for a spicy variation.
- Serve with gluten-free croutons or bread for a gluten-free meal.
Keywords: crock pot, slow cooker, chicken parmesan soup, creamy soup, comfort food, easy dinner, Italian soup, gluten-free, meal prep
