Description
This Slow Cooker Creamy Chicken Parmesan Soup is a cozy, cheesy, and protein-packed comfort food perfect for weeknights. Made with shredded chicken, crushed tomatoes, Parmesan cheese, and a creamy broth, it’s a slow cooker favorite that’s hearty, easy, and full of Italian flavor. Ideal for meal prep or chilly evenings.
Ingredients
2 boneless skinless chicken breasts
1 can (28 oz) crushed tomatoes
4 cups chicken broth
1 yellow onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 pinch red pepper flakes
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
1 cup cooked pasta (optional)
Instructions
1. Add chicken breasts, crushed tomatoes, chicken broth, diced onion, garlic, Italian seasoning, red pepper flakes, salt, and pepper to a slow cooker. Stir to combine.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender.
3. Remove the chicken from the slow cooker and shred it using two forks.
4. Return the shredded chicken to the pot. Stir in heavy cream and Parmesan cheese until melted.
5. If using pasta, add it now and cook on high for an additional 15 to 20 minutes until the pasta is tender.
6. Taste and adjust salt and pepper if needed. Serve hot, garnished with more Parmesan and bread on the side.
Notes
This soup thickens as it sits; add a splash of broth when reheating.
You can swap in boneless thighs for deeper flavor.
Skip the pasta if you’re planning to freeze the soup.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 95mg