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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup Recipe

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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
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.