Crockpot Chicken Parmesan Soup
A warm and hearty soup combining the classic flavors of chicken parmesan with the convenience of a slow cooker, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts Fresh for best flavor.
- 4 cups chicken broth Use low-sodium if desired.
- 28 oz can of crushed tomatoes
- 15 oz can of tomato sauce
- 1 tablespoon chopped garlic
- 1 tablespoon butter For toasting breadcrumbs.
- 1 cup heavy whipping cream For creaminess.
- 8 oz raw rotini pasta Can substitute with different pasta.
- 1/2 cup bread crumbs For topping.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
- 2 teaspoons Italian seasoning
- 1 1/2 cups grated mozzarella cheese For serving.
- 1 cup freshly grated Parmesan cheese Add half during cooking.
Instructions
Preparation
- Add chicken broth, chicken breasts, crushed tomatoes, and tomato sauce to the crockpot.
- Toss in chopped garlic, Italian seasoning, black pepper, and salt, making sure everything is combined.
- Cover the crockpot and set it to cook for 3-4 hours on high or 6-8 hours on low.
Final Steps
- Once cooking time is up, remove the chicken breasts and shred them with two forks.
- Return the shredded chicken to the crockpot; add heavy whipping cream and stir gently.
- Add rotini pasta and half of the grated Parmesan cheese, mixing until combined.
- Cover again and cook on high for about 15 minutes or low for 30 minutes.
Serving
- In a separate pan, melt the butter and toast the breadcrumbs until golden brown.
- Ladle the soup into bowls and top with toasted breadcrumbs and remaining mozzarella cheese.
- Enjoy with a sprinkle of fresh parsley or basil, if desired.
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Notes
For added flavor, sauté garlic and any additional vegetables beforehand. Can be made ahead and stored for up to 3-4 days in the fridge or frozen for 2-3 months. Adjust seasoning and use different cheeses or vegetables to personalize the dish.