Crockpot Chicken Parmesan Soup
A cozy and easy slow-cooker take on chicken parmesan, filled with rich tomato flavor, creamy textures, and crunchy breadcrumbs, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 pieces boneless chicken breasts
- 1 cup freshly shaved Parmesan cheese adds depth and umami
- 1.5 cups shredded mozzarella cheese for melting on top
- 1 cup heavy whipping cream or substitute half-and-half for a lighter finish
- 1 tablespoon butter for toasting breadcrumbs
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 4 cups chicken broth low-sodium recommended for salt control
- 1 tablespoon minced garlic about 3 cloves
- 1 teaspoon salt adjust to taste
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 8 oz rotini pasta uncooked; use gluten-free if needed
- 0.5 cup breadcrumbs panko for extra crunch
Instructions
Preparation
- Add the chicken breasts to the crockpot. Pour in the crushed tomatoes, tomato sauce, and chicken broth. Sprinkle in minced garlic, Italian seasoning, salt, and black pepper. Give it a gentle stir to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shredded.
- Remove the lid and shred the chicken directly in the crockpot using two forks or a pair of meat claws. Mix the shredded chicken into the tomato broth so it soaks up the flavors.
- Stir in the freshly grated Parmesan and the heavy cream (or half-and-half). Mix well to heat through and create a creamy base.
- Add the uncooked rotini and press it down so it’s submerged. Cover and cook on LOW about 30 minutes or on HIGH about 15 minutes, checking after 15–20 minutes to avoid overcooking. The goal is al dente pasta — tender but with a slight bite.
- While the pasta finishes, melt the tablespoon of butter in a small saucepan over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp. Remove from heat and set aside.
- Taste the soup and adjust seasoning with salt and pepper if needed. Serve in bowls, top each serving with shredded mozzarella so it melts on contact, and sprinkle with the toasted breadcrumbs for crunch.
Notes
Use low-sodium broth if you plan to add more salt later; freshly shaved Parmesan melts more smoothly and gives better flavor than pre-grated. If you want richer flavor, brown the chicken briefly in a skillet before adding to the crockpot (optional).