Crock Pot Creamy Chicken Parmesan Soup Recipe
Crock Pot Creamy Chicken Parmesan Soup blends all the bold, comforting flavors of the classic Chicken Parmesan into a rich, hearty soup. Slow-cooked with tender shredded chicken, tangy tomatoes, herbs, and a velvety mix of cream and freshly grated Parmesan, this soup is as effortless as it is delicious. Perfect for family dinners or weekly meal prep, it’s warm, cheesy comfort in a bowl.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow-cooking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
For the Soup:
- 2–3 boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Place raw chicken in the bottom of the crock pot. Add chopped onion, garlic, Italian seasoning, red pepper flakes, and crushed tomatoes. Pour chicken broth over ingredients.
- Cover and cook on low for 6–7 hours or high for 3–4 hours. Remove chicken and shred with forks; return to crock pot.
- Stir in heavy cream. (Optional) Add cornstarch slurry and stir to thicken.
- Gradually add Parmesan cheese, stirring constantly until melted. Cook uncovered on low for an additional 20–30 minutes.
- Season with salt and pepper; garnish with parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 120mg
