Description
This Crock Pot Creamy Chicken Parmesan Soup is a cozy, cheesy, and family-friendly slow cooker dinner. Packed with juicy chicken, tomatoes, pasta, and three kinds of cheese, it’s the ultimate comfort food that basically cooks itself.
Ingredients
2 boneless skinless chicken breasts
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 tbsp Italian seasoning
1 tsp salt (to taste)
½ tsp black pepper
4 oz cream cheese, cubed
1 cup heavy cream
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cups uncooked pasta (penne or rotini)
¼ cup fresh basil, chopped
Instructions
Heat olive oil in a skillet over medium heat. Add onion and sauté 3–4 minutes until softened. Stir in garlic and cook 1–2 minutes.
Transfer onion and garlic to Crock Pot. Add chicken, broth, diced tomatoes, Italian seasoning, salt, and pepper. Stir well.
Cover and cook on low 6–7 hours or high 3–4 hours, until chicken is tender.
Remove chicken, shred with two forks, then return to Crock Pot.
Stir in cream cheese and heavy cream. Cook another 15–20 minutes until creamy.
Add uncooked pasta. Cook 20–25 minutes, until pasta is tender. Add extra broth if needed.
Stir in Parmesan and mozzarella cheeses until melted.
Garnish with fresh basil before serving.
Notes
Swap chicken breasts for thighs for richer flavor.
For a lighter version, use half-and-half instead of heavy cream.
For best freezing results, freeze before adding pasta.
Add spinach or zucchini for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 840 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg