Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting, rich, and flavorful dish perfect for a cozy meal. Combining tender chicken, a savory tomato base, creamy Parmesan cheese, and fragrant Italian herbs, it slow cooks to develop deep flavors effortlessly. Ideal for busy days, this recipe offers a warm and hearty soup that captures the essence of classic chicken Parmesan in a delightful soup form.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Protein
- 2–3 boneless, skinless chicken breasts (or thighs)
Vegetables & Aromatics
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
Liquids & Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Tomato
- 1 (14.5 oz) can crushed tomatoes
Seasonings & Spices
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Thickening Agent (Optional)
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the slow cooker: Place the raw chicken breasts or thighs at the bottom of the crock pot to serve as the protein base.
- Add aromatics and seasonings: Add the finely chopped onion, minced garlic, Italian seasoning, and optional crushed red pepper flakes over the chicken for flavor layering.
- Add tomatoes and broth: Pour the can of crushed tomatoes and 4 cups of low-sodium chicken broth over the ingredients in the crock pot to create the soup base.
- Cook the soup: Cover the crock pot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken pieces from the crock pot and shred them finely with two forks. Return the shredded chicken back into the crock pot.
- Incorporate cream: Stir in the heavy cream to add richness and a velvety texture to the soup.
- Thicken the soup (optional): If desired, mix the cornstarch with cold water to create a slurry and stir it into the soup to thicken the consistency.
- Add Parmesan cheese: Gradually add the freshly grated Parmesan cheese while stirring constantly until the cheese has fully melted into the soup.
- Simmer uncovered: Continue cooking the soup uncovered on low heat for an additional 20 to 30 minutes to allow flavors to meld and thicken further.
- Season and garnish: Taste the soup and season with salt and pepper as needed. Garnish with freshly chopped parsley before serving to add freshness and color.
Notes
- Use chicken thighs instead of breasts for a more flavorful and juicy soup.
- Adjust the crushed red pepper flakes according to your spice preference or omit for a milder soup.
- The cornstarch slurry is optional but recommended if you prefer a thicker, creamier soup.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- Serve with crusty bread or garlic bread to make a complete meal.
Keywords: creamy chicken parmesan soup, crock pot chicken soup, slow cooker chicken parmesan, Italian chicken soup, creamy tomato chicken soup
