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Crockpot Chicken Parmesan Soup

A creamy, cheesy slow cooker soup that tastes just like the classic Italian dish. Loaded with tender chicken, pasta, and melted mozzarella.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 Bowls
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs chicken breasts boneless, skinless
  • 24 oz marinara sauce 1 jar
  • 3 cups chicken broth low sodium
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp Italian seasoning
Finishing
  • 8 oz rotini pasta uncooked
  • 0.75 cup heavy cream or cream cheese
  • 0.5 cup parmesan cheese grated
  • 1 cup mozzarella cheese shredded, for topping
  • 2 tbsp fresh parsley chopped

Equipment

  • Slow Cooker (6qt or larger)
  • Cutting board
  • Pot for pasta

Method
 

  1. Place chicken, diced onion, garlic, Italian seasoning, marinara sauce, and chicken broth into the slow cooker.
  2. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until chicken is tender.
  3. Remove chicken, shred with forks, and return to the pot.
  4. Cook pasta separately according to package instructions until al dente. Drain.
  5. Stir heavy cream and parmesan cheese into the slow cooker until melted and combined.
  6. Stir in the cooked pasta.
  7. Serve immediately topped with generous amounts of shredded mozzarella and fresh parsley.

Notes

For a one-pot meal, add uncooked pasta to the slow cooker 30 minutes before serving (on High), but be aware the pasta will absorb more liquid.