Crock Pot Creamy Chicken Parmesan Soup Recipe
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.
- 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
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
- 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.
- 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.
- Pour Broth: Pour 4 cups of low-sodium chicken broth evenly over all the ingredients in the crock pot.
- 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.
- 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.
- Add Heavy Cream: Stir in 1 cup of heavy cream to add richness and creaminess to the soup.
- 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.
- Melt Parmesan Cheese: Gradually add 1 cup of freshly grated Parmesan cheese while stirring constantly until fully melted and incorporated.
- 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.
- 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
