Description
This Crock Pot Creamy Chicken Parmesan Soup is a rich, hearty twist on the classic Italian favorite. It features tender shredded chicken, a flavorful tomato-based broth, creamy parmesan cheese, and comforting rotini pasta—all cooked in one pot for an easy, hands-off meal. Perfect for busy nights, this slow cooker soup delivers big flavors with minimal effort.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 tablespoon minced garlic
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup grated parmesan cheese
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
- ½ cup bread crumbs
- 1 tablespoon butter
- 1½ cups shredded mozzarella cheese
Instructions
- Prepare the Base: Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crock pot. Stir gently to combine, ensuring the chicken is fully submerged in the broth.
- Slow Cook the Chicken: Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shreddable.
- Shred the Chicken: Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the crock pot and stir it into the broth.
- Add the Cream and Pasta: Pour in the grated parmesan cheese and heavy whipping cream, then add the rotini pasta. Stir everything together and cover the crock pot again. Cook for another 30 minutes, or until the pasta is al dente.
- Toast the Bread Crumbs: While the soup finishes cooking, melt the butter in a small skillet over medium heat. Add the bread crumbs and toast them until golden brown, stirring frequently to prevent burning.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with shredded mozzarella cheese and a sprinkle of toasted bread crumbs for extra crunch. Enjoy warm!
Notes
- Alternative Cooking Method: This soup can also be made on the stovetop in a large pot. Simmer the chicken until fully cooked, then follow the same steps for shredding and adding the final ingredients.
- Pasta Substitutions: Whole wheat pasta, gluten-free pasta, or even zucchini noodles can be used for a healthier twist.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat, adding a splash of broth if needed to loosen the consistency.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 482
- Sugar: 9g
- Sodium: 1711mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 92mg