Cheesy Crockpot Chicken Parmesan Soup

This crockpot chicken Parmesan soup takes all the saucy, cheesy comfort of the classic dish and turns it into a bowl you can ladle up on a busy weeknight. Tender chicken, garlic, tomatoes, and herbs simmer together while you go about your day.

The best part is the finish: a little melted mozzarella stirred in right before serving and a crispy Parmesan breadcrumb topping that gives every spoonful some crunch.

What Makes This Soup So Good

The slow cooker does the heavy lifting, so you get deep tomato flavor without watching a pot. The chicken stays moist and shreds effortlessly, and the broth is rich enough to stand up to pasta.

I top mine with buttery panko breadcrumbs that mimic the fried coating on classic chicken parm, but with almost no effort. A handful of mozzarella melts into each bowl, giving you that stretchy cheese pull in soup form.

Ingredients

• 1 tbsp olive oil: for sautéing the aromatics
• 1 medium yellow onion, chopped: a sweet onion works too
• 4 cloves garlic, minced: more if you love garlic
• 1 ½ lbs boneless, skinless chicken breasts: thighs keep it extra tender
• 1 (28 oz) can crushed tomatoes: fire-roasted adds a little smokiness
• 3 cups chicken broth: low sodium gives you control
• 2 tsp Italian seasoning: dried basil and oregano are fine if that’s what you have
• 1 tsp salt: start here and adjust later
• ½ tsp black pepper: freshly ground if you can
• 1 cup dried short pasta: (shells, rotini, or elbow macaroni): gluten-free pasta works, reduce cook time slightly
• 4 oz fresh mozzarella, cut into small cubes: the kind packed in water melts best
• ½ cup grated Parmesan, divided: use the good stuff for the topping
• ½ cup panko breadcrumbs: plain, not Italian seasoned
• 1 tbsp butter: salted or unsalted is fine

Variations

• Use chicken thighs: they come out even juicier; just shred them the same way.
• Add a little heat: a pinch of red pepper flakes with the Italian seasoning warms things up.
• Make it creamier: stir in ¼ cup heavy cream with the cheese at the end.
• Skip the pasta: leave it out for a lower carb soup and serve with crusty bread instead.
• Dairy free: use your favorite dairy-free mozzarella and skip the Parmesan topping.

If you like this, try my stovetop Chicken Parmesan Pasta next time.

How to Make Crockpot Chicken Parmesan Soup

Step 1: Sauté the Onion and Garlic

Heat the 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring once or twice, for about 5 minutes, until the edges turn translucent and it smells a little sweet. Stir in the 4 cloves minced garlic and let it go for 30 seconds, just until fragrant.

Scrape the onion and garlic into the slow cooker. This quick sauté builds more flavor than putting them in raw, and it takes almost no extra time.

Step 2: Build the Soup Base

Add the 1 ½ lbs chicken breasts, the 28 oz can of crushed tomatoes, the 3 cups chicken broth, 2 tsp Italian seasoning, 1 tsp salt, and ½ tsp black pepper to the slow cooker. Give everything a gentle stir so the chicken is mostly submerged.

At this point the pot looks like a thin tomato broth and the chicken sits whole. It will thicken and turn into a real soup as it cooks.

Step 3: Slow-Cook the Chicken

Cover the slow cooker and cook on low for 3 to 4 hours, or on high for 2 to 3 hours. The chicken is done when you can pull it apart easily with two forks.

After a few hours the kitchen will smell like you have been working all day. The broth deepens in color and the tomatoes lose their raw edge.

Step 4: Shred the Chicken and Add the Pasta

Transfer the cooked chicken to a cutting board and use two forks to shred it into bite-size pieces. Return the shredded chicken to the slow cooker and stir in the 1 cup dried pasta. Cover and cook on high for 20 to 25 minutes, until the pasta is tender but still has a little chew. Give it one stir halfway through so the pasta does not clump.

While the pasta cooks, melt the 1 tbsp butter in a small skillet over medium heat. Add the ½ cup panko breadcrumbs and 2 tbsp of the grated Parmesan. Stir for about 3 minutes, just until the panko turns golden brown and smells nutty. Set aside.

Step 5: Ladle and Top with the Crunchy Topping

Turn off the slow cooker and stir the 4 oz mozzarella cubes and the remaining Parmesan into the hot soup until the cheese melts in soft ribbons. Ladle the soup into bowls and sprinkle a generous spoonful of the crispy panko mixture right on top. Serve while it is hot and the breadcrumbs still crunch.

Tips for the Best Chicken Parmesan Soup

• Keep an eye on the pasta during the last few minutes. It will soak up liquid and soften quickly, so pull it off the heat as soon as it is just tender.
• If you plan on leftovers, cook and store the pasta separately and add it to each bowl. That way it never gets mushy.
• The breadcrumb topping is what makes this soup taste like chicken Parmesan, so do not skip it. You can toast it a day ahead and keep it in a sealed container.
• Store-bought rotisserie chicken is a great shortcut. Shred 3 to 4 cups of cooked chicken and skip straight to adding the broth, tomatoes, and pasta to the slow cooker; simmer on low for 1 hour.

Cook times for the chicken phase vary by slow cooker:

Storing Leftovers

Store the soup and the breadcrumb topping separately in the fridge for up to 3 days. The pasta will absorb broth as it sits, so you may need to add a splash of chicken broth when you reheat it. Warm the soup gently on the stove or in the microwave, then sprinkle fresh breadcrumbs on top.

What to Serve with Cheesy Crockpot Chicken Parmesan Soup

A simple green salad with a bright lemon vinaigrette cuts through the richness. Garlic bread is always welcome for dipping, or try roasted broccoli with olive oil and salt to keep things easy.

Frequently Asked Questions

Can I cook this soup on the stovetop?

Yes. Brown the onion and garlic in a large pot, add the rest of the soup ingredients except the pasta and cheese, and simmer for about 25 minutes until the chicken is cooked through. Then shred, add pasta, and finish the same way.

What pasta holds up best?

Short shapes with nooks, like shells or rotini, catch the broth and cheese. Avoid long noodles and delicate pasta like angel hair, which can fall apart.

Can I freeze this soup?

You can, but the pasta texture will soften. Freeze the soup without the pasta, then cook fresh pasta when you reheat it.

Can I use jarred marinara instead of crushed tomatoes?

Yes. Swap the 28 oz can of crushed tomatoes and the Italian seasoning for 3 cups of your favorite marinara sauce. It adds concentrated flavor and a little more salt, so taste before adding extra.

Crockpot Chicken Parmesan Soup Recipe

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 6 servings

Calories: 385

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 ½ lbs boneless, skinless chicken breasts
• 1 (28 oz) can crushed tomatoes
• 3 cups chicken broth
• 2 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 1 cup dried short pasta (shells, rotini, or elbow macaroni)
• 4 oz fresh mozzarella, cut into small cubes
• ½ cup grated Parmesan, divided
• ½ cup panko breadcrumbs
• 1 tbsp butter

Method

 

1. Heat olive oil in a skillet. Cook onion 5 minutes until soft, add garlic and cook 30 seconds. Transfer to slow cooker.
2. Add chicken, crushed tomatoes, broth, Italian seasoning, salt, and pepper. Stir.
3. Cook on low 3-4 hours or high 2-3 hours, until chicken shreds easily.
4. Shred chicken and return to pot. Stir in pasta, cook on high 20-25 minutes until tender.
5. Meanwhile, melt butter in a skillet, toast panko and 2 tbsp Parmesan until golden.
6. Stir mozzarella and remaining Parmesan into soup until melted. Ladle into bowls and top with breadcrumbs.

Notes

For a shorter cook time, use high heat for the chicken phase, then add pasta. The soup thickens as it sits, so add a splash of broth when reheating.