Can I substitute the chicken breasts?

Absolutely. Boneless thighs work beautifully for this Crockpot Chicken Parmesan Soup and add extra tenderness.

How can I make this recipe lighter?

Use half-and-half instead of heavy cream, or skip the cornstarch slurry for a thinner broth. It still tastes amazing.

You can, but cook it separately. Add cooked pasta directly to each bowl so it doesn’t soak up all your broth in the crock pot.

Will frozen chicken work?

Yes, but cook on High and add 1 extra hour for food safety.

Can I add vegetables?

Definitely—spinach, zucchini, or even carrots blend well into this Crockpot Chicken Parmesan Soup.

Crockpot Chicken Parmesan Soup: 6 Incredible Benefits

Description

A rich, creamy, and comforting Crockpot Chicken Parmesan Soup made with tender shredded chicken, crushed tomatoes, Italian herbs, and plenty of melted Parmesan. This easy slow cooker recipe delivers big flavor with minimal effort—perfect for busy weeknights, cozy weekends, or anytime you want a satisfying bowl without the stress.

Ingredients

Scale

2–3 boneless, skinless chicken breasts (or thighs for extra tenderness)
4 cups low-sodium chicken broth
1 small yellow onion, finely chopped
3–4 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 (14.5 oz) can crushed tomatoes
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tablespoons cornstarch mixed with 2 tablespoons cold water
Fresh parsley, chopped
Extra shredded Parmesan, for garnish

Optional Add-Ins:

Substitute half-and-half for a lighter version
Add ½ cup frozen chopped spinach during the last hour

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Instructions

Build the Flavor Base:
Add chicken breasts to the bottom of your slow cooker. Top with onion, garlic, Italian seasoning, crushed red pepper flakes, and crushed tomatoes. Pour in the chicken broth.
Set and Simmer:
Cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
Shred the Chicken:
Remove chicken, shred with two forks, then return it to the slow cooker and stir.
Make It Creamy:
Pour in the heavy cream and stir. Add the cornstarch slurry for a thicker texture.
Add Parmesan:
Gradually sprinkle in Parmesan, stirring continuously to help it melt smoothly. Cook uncovered on Low for 20–30 minutes.
Finish & Serve:
Season to taste with salt and pepper. Garnish with parsley and extra Parmesan.

Notes

Freshly grated Parmesan melts much smoother than pre-shredded.

Adjust thickness by adding a splash of broth if it becomes too thick.

Freeze before adding cream and Parmesan for best texture when reheating.

Spinach is a great way to add nutrients that blend perfectly into the broth.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 415 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 33 g
Cholesterol: 135 mg