Alright, so here's a confession: I never set out to invent Crockpot Chicken Parmesan Soup. It happened one November night after a long day, when I realized I had half the makings for Chicken Parm but zero willpower to actually bread, fry, and fuss over it. Enter my trusty slow cooker (which I may or may not have bought during a 3am online shopping spree). You just chuck in the ingredients and, honestly, the whole house starts smelling almost too good—better than those candles claiming to be 'Chicken Parmesan Scented.' For the record, don’t buy those.
Why You'll Love This (or at least tolerate it!)
I make this when I'm craving something cozy, plus it's one of those throw everything in and forget about it situations—much less cleanup, which is basically my love language. My family goes a bit wild for this because, well, gooey cheese! And because you get all the flavor of classic Chicken Parm with almost none of the painstaking steps. My only beef (ha) is that sometimes I don't have fresh basil, so I just toss in dried and forget about it (nobody's ever called me out, honestly). If you've got picky eaters, this one's a crowd-pleaser. Unless someone in your house looks at tomatoes suspiciously, but that's a whole other kettle of fish.
What You’ll Need (and My Lazy Swaps)
- 2-3 boneless, skinless chicken breasts (I sometimes use thighs if that's what's in the fridge—Grandma swore by them, actually. But honestly, either works fine.)
- 1 jar (about 24 oz) marinara sauce (If I'm in a pinch, crushed tomatoes + shaky Italian seasoning goes in. Don't tell the purists.)
- 3 to 4 cups chicken broth (I go heavy-handed if I want it more soupy—sometimes I top it up with water. Shh.)
- ½ cup chopped sweet onion (or just skip if you're not an onion person)
- 3 cloves garlic, minced (I use that jarred pre-minced stuff sometimes. Sorry, not sorry.)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil (fresh is lovely, but dried is just fine on a Tuesday)
- ½ teaspoon red pepper flakes (optional, I like a bit of a kick but my friend Ashley says 'nope')
- 1 cup dried small pasta (like ditalini or elbow, but honestly, break up spaghetti if that's what you've got. It works.)
- 1 cup shredded mozzarella
- ½ cup grated parmesan (plus extra for serving)
- Salt and pepper, to taste
- Fresh parsley or basil to finish (if you remember. Sometimes I just don't.)
How to Make It (aka The "Toss It in and Hope" Method)
- First, grab that slow cooker and layer in the chicken breasts. Just flop them in; they're going to get shredded later so don't overthink placement.
- Pour your marinara over top, followed by the chicken broth, onions, garlic, Italian seasoning, basil, and (if you're living dangerously) red pepper flakes. Give it all a gentle stir. Sometimes I get lazy and don't stir at this point, and shockingly, I've survived.
- Pop the lid on and set your cooker to low for 6–7 hours, or high for about 3–4. But, for real, low and slow is best—the chicken gets that whole pull-apart thing happening. This is usually where I sneak a taste of the broth (don't judge).
- About 30 minutes before you're ready to eat, fish out the chicken with a couple of forks and shred it up. Toss it back in—don't worry if it looks a bit weird at this stage, it always does!
- Add in your uncooked pasta. Now, fair warning: if you put it in too early, the pasta just kind of dissolves and you get chicken Parm porridge, which...yeah, no. Let it cook until just tender. Usually 20-30 mins does it. Taste the soup again (because why not?) and adjust the salt and pepper.
- Right before serving, stir in the mozzarella and parmesan. It’ll look stringy and gooey—in the best way. Sprinkle some extra cheese and herbs if you're feeling fancy.
Notes Form My Mess-Ups
- If you forget to add the pasta until almost too late, just cook some separately and stir it in. Actually, I find it works better if you know you'll have leftovers (the pasta doesn't soak up all the broth that way!).
- Overcooked pasta is nobody's friend. Trust me, I've made that mistake at least once—or, you know, several times.
- If you're out of Italian seasoning, just go rogue with basil, oregano, or really whatever dried green herbs you've got.
- On second thought, if you go wild with cheese, just expect an extra gooey soup. Not always a bad thing.
Variations I've Tried (and Failed!)
- I once tried tossing in frozen spinach for color—it looked nice, but my brother said it tasted "like weird lasagna."
- Subbed in orzo for the usual pasta—actually, that worked out fine.
- Added a splash of cream at the very end for a richer soup. If that's your thing. Kinda cozy on a winter night.
- Tried using leftover rotisserie chicken—super fast, but remember to cut the cooking time way down or you'll have stringy chicken bits.
Not-So-Essential Equipment (McGyver Tricks Welcome)
- A good ol’ slow cooker (I use a 6-quart, but as long as you can fit everything in, you're golden)
- Two forks for shredding – or, if you don't have forks, just use your hands (clean hands; obvs!)
- Ladle for serving, though I've definitely just poured straight in a mug in a pinch.
How to Store It (Haha, If It Lasts That Long)
This keeps well in the fridge for up to 3 days (but honestly, in my house it vanishes within 24 hours). Store in an airtight container—or, if you’re like me, a mish-mash of takeout tubs. It freezes, too, though the pasta gets a bit mushy; sometimes I just freeze the base and add fresh cooked pasta when I reheat.
How I Serve This (Spoiler: Garlic Bread Is Involved)
Classic move: ladle it into big bowls with a hefty wedge of garlic bread on the side. If you’ve got steamed green beans or a basic salad, that's nice, but nobody ever complains if you just snag a second bowl instead. Occasionally, we go full carb-commando and put a little more parmesan on top plus a glug of olive oil. If I’m feeling extra, I'll toss in croutons. Sunday night win.
Pro Tips (Yes, I’ve Botched This)
- I once tried rushing the chicken shredding step. Turned out more like chunks than shreds—not a disaster, just a bit more...hearty? So, don't be lazy. Or, embrace the chunk?
- If you dump all the cheese in at once and wander off, it'll clump a bit. Stir gently and go slow—live and learn!
- Ignore recipe purists: jarred garlic, supermarket sauce, whatever cheese you have are all fair game.
FAQ — Because People Really Have Asked Me These
- Can I make this ahead? Totally. Actually, I think this tastes better the next day, especially if you cook the pasta fresh when you reheat. Or just pack it up for lunch and lord it over your coworkers.
- Is there a dairy-free version? Yup! Use your favorite dairy-free cheese (though in my experience, it melts a bit odd, but still tastes good). Here's a vegan parm hack I sometimes use.
- Do I really need a slow cooker? Hah, not at all. Use a heavy pot on the stove, low and slow—it’s the way folks did it before gadgets took over. Might need to stir it more, though.
- Can I use leftover grilled chicken? Sure thing! Just cut it up small and add it in for the last hour or so. Saves loads of time.
Last little thing, totally unrelated: if you need a new slow cooker, well, Serious Eats' slow cooker guide is a hoot and genuinely helped me pick mine. Anyway, that's my (sometimes messy) take on crockpot chicken parmesan soup. Give it a go, and let me know if you try any wild variations—or if you figure out how to keep it safe from midnight snackers!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 cup small pasta shells
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon chopped fresh basil (optional), plus more for garnish
Instructions
-
1Add chicken breasts, chicken broth, crushed tomatoes, onion, garlic, Italian seasoning, salt, and pepper to the crockpot. Stir to combine.
-
2Cover and cook on low for 6 hours or until the chicken is cooked through and tender.
-
3Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot.
-
4Stir in the pasta shells and cook on high for 15-20 minutes until pasta is just tender.
-
5Add shredded mozzarella, grated Parmesan, and fresh basil (if using). Stir until the cheeses are melted and the soup is creamy.
-
6Serve hot, garnished with additional Parmesan and fresh basil if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!