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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup is a slow-simmered, tomato-red bowl with tender shredded chicken and penne heated through until perfectly cozy. Topped with melted mozzarella, Parmesan, and toasted Italian breadcrumbs, it delivers classic parmesan flavors with minimal hands-on work.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
Tomato base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 3 cup chicken broth
  • 1 onion
  • 4 garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper
Pasta and toppings
  • 2 cup penne pasta, cooked separately
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Italian breadcrumbs, toasted in butter
  • 1 Fresh basil

Equipment

  • 1 Dutch oven

Method
 

Build the soup in the slow cooker
  1. Add the chicken breasts to the slow cooker.
  2. Pour in the crushed tomatoes, diced tomatoes, and chicken broth, then add the diced onion and minced garlic.
  3. Stir in dried basil, dried oregano, red pepper flakes, salt, and black pepper until evenly combined.
Cook until the chicken is tender
  1. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender (you should be able to shred it easily).
Shred and finish with pasta
  1. Remove the chicken from the slow cooker, shred it with two forks, and return the shredded chicken to the slow cooker.
  2. Stir in the cooked penne and heat through for 10 minutes on high (the pasta should be hot throughout).
Serve with parmesan topping
  1. Ladle the soup into bowls.
  2. Top each bowl with shredded mozzarella, grated Parmesan, toasted Italian breadcrumbs, and fresh basil so the mozzarella begins melting from the hot soup.

Notes

For extra flavor, taste after the long cook and adjust salt or black pepper before adding the pasta. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently on the stovetop or microwave until steaming. Freezing is best for the chicken-tomato base only—thaw and then stir in freshly cooked pasta to avoid soft texture. For a lighter swap, use part-skim mozzarella and reduce breadcrumbs slightly.