Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful twist on a classic Italian favorite. Easy to prepare and perfect for busy days, it combines tender chicken, rich cream, and savory Parmesan in a hearty tomato broth.

Ingredients

• 2–3 boneless, skinless chicken breasts (or thighs)
• 4 cups low-sodium chicken broth
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Step 1: Place the raw chicken breasts or thighs in the bottom of the crock pot.
2. Step 2: Add the finely chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes if using, and the can of crushed tomatoes on top of the chicken.
3. Step 3: Pour the low-sodium chicken broth over all the ingredients in the crock pot.
4. Step 4: Cover and cook on low for 6–7 hours or on high for 3–4 hours.
5. Step 5: Remove the chicken from the crock pot and shred it with two forks, then return the shredded chicken to the pot.
6. Step 6: Stir in the heavy cream to make the soup rich and creamy.
7. Step 7: If you prefer a thicker soup, mix the cornstarch with cold water to create a slurry and stir it into the soup.
8. Step 8: Gradually add the freshly grated Parmesan cheese, stirring constantly until it is completely melted and incorporated.
9. Step 9: Cook the soup uncovered on low for an additional 20–30 minutes to allow flavors to meld.
10. Step 10: Season with salt and pepper to taste, then garnish with chopped fresh parsley before serving.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, more flavorful soup.
• For extra veggies, add chopped spinach or mushrooms during the last 30 minutes of cooking.
• If you prefer less spice, omit the crushed red pepper flakes or reduce the amount.
• Serve with crusty garlic bread or over cooked pasta for a heartier meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream and cheese from separating. You can also freeze the soup for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper shredding. Using frozen chicken may increase cooking time and affect texture.

How can I make this soup dairy-free?

Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use a dairy-free Parmesan-style cheese or omit it altogether. Keep in mind that the soup’s flavor and texture may vary slightly.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.5 from 105 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting, flavorful dish perfect for cozy days. Tender chicken breasts slowly simmer in a blend of crushed tomatoes, Italian seasonings, and garlic, then enriched with heavy cream and Parmesan cheese for a rich, velvety finish. This easy slow cooker recipe requires minimal preparation and delivers hearty, cheesy soup with a lovely tang and mild spice that’s perfect for family dinners or meal prep.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
• Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 2–3 boneless, skinless chicken breasts (or thighs)
• 4 cups low-sodium chicken broth

Vegetables and Seasonings

• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Tomato and Dairy

• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese

Thickener and Garnish

• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Crock Pot: Place the raw chicken breasts or thighs at the bottom of the crock pot to serve as the soup’s base.
2. Add Aromatics and Seasonings: Layer the chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes (if using), and canned crushed tomatoes over the chicken.
3. Pour Broth: Pour 4 cups of low-sodium chicken broth evenly over all the ingredients in the crock pot.
4. Slow Cook the Soup: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is thoroughly cooked and tender.
5. Shred Chicken: Remove the cooked chicken from the crock pot and shred it using two forks, then return the shredded chicken back into the soup.
6. Add Heavy Cream: Stir in 1 cup of heavy cream to add richness and creaminess to the soup.
7. Thicken Soup (Optional): Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry and stir it into the soup if you prefer a thicker consistency.
8. Melt Parmesan Cheese: Gradually add 1 cup of freshly grated Parmesan cheese while stirring constantly until fully melted and incorporated.
9. Simmer and Finalize: Cook the soup uncovered on low heat for an additional 20–30 minutes to meld the flavors and allow the soup to thicken slightly.
10. Season and Garnish: Taste the soup and season with salt and pepper as desired. Garnish with freshly chopped parsley before serving for a fresh finish.

Notes

• For a spicier kick, increase the crushed red pepper flakes to taste.
• You can substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
• If you prefer, use chicken thighs instead of breasts for a more flavorful and moist result.
• Thicken the soup with cornstarch slurry only if you want a heartier texture; otherwise, it can be skipped.
• This soup pairs wonderfully with crusty bread or a simple green salad.
• Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Keywords: Creamy chicken parmesan soup, crock pot chicken soup, slow cooker chicken parmesan, creamy soup, Italian chicken soup