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Crockpot Chicken Parmesan Soup

Tender shredded chicken in a creamy tomato broth with Italian herbs and melted mozzarella, all made effortlessly in the slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts boneless, skinless
  • 4 cups chicken broth low-sodium recommended
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 cup shredded mozzarella cheese freshly shredded recommended
  • 1 cup cooked pasta penne, fusilli, or small shapes
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving
  • Fresh basil for garnish

Equipment

  • Slow cooker (6-quart)
  • Large pot for cooking pasta
  • Two forks (for shredding)
  • Ladle

Method
 

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Add chicken broth, diced tomatoes with their juices, heavy cream, garlic powder, Italian seasoning, salt, and pepper. Stir gently to combine all ingredients.
  3. Cover and cook on Low for 6-7 hours or on High for 3-4 hours, until chicken is tender and fully cooked through.
  4. About 30 minutes before serving, remove chicken breasts from the slow cooker and shred with two forks. Return shredded chicken to the pot.
  5. Stir in cooked pasta and shredded mozzarella cheese. Cover and allow to heat through for 20-30 minutes on warm or low setting until cheese is melted and pasta is heated.
  6. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh basil and grated Parmesan cheese. Serve hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Pasta will absorb liquid, so add broth when reheating. Reheat gently on stovetop over medium-low heat. Freezing: Freeze soup base without pasta for up to 3 months. Thaw overnight in refrigerator, reheat, and add freshly cooked pasta. Pasta Tip: Always cook pasta separately and add during last 30 minutes to prevent mushiness. Lighter Version: Use half-and-half instead of heavy cream, or use 1/2 cup cream mixed with extra broth. Chicken Options: Can use frozen chicken breasts (add 1 hour to cooking time) or substitute chicken thighs for more moisture. Vegetables: Add spinach, diced bell peppers, or zucchini during last hour of cooking for extra nutrition.