Crock Pot Creamy Chicken Parmesan Soup – Cozy Comfort in a Bowl
If there’s one thing that instantly soothes the soul, it’s a bowl of creamy, cheesy soup simmered all day in the slow cooker. Crock Pot Creamy Chicken Parmesan Soup is everything you love about classic chicken parmesan—rich tomato flavor, tender chicken, and savory cheese—but reimagined as a hearty, velvety soup that practically makes itself.
The aroma alone will have your family hovering near the kitchen. It’s the kind of recipe that fills your home with comfort and warmth, bubbling away gently while you go about your day. Come dinnertime, you’re rewarded with a creamy, flavorful bowl of goodness that tastes like a hug in soup form.
This recipe blends tender shredded chicken with crushed tomatoes, Italian herbs, a touch of garlic, and a luxurious cream-and-cheese finish. It’s hearty enough to serve as a full meal, especially with some crusty garlic bread or a fresh green salad.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 (28 oz) can crushed tomatoes
- 3 cups chicken broth
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, for a little kick)
- 4 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for thickening, optional)
- ½ cup fresh basil or parsley, chopped (for garnish)
Instructions
- Layer the base: Place the chicken breasts into the crock pot. Add crushed tomatoes, chicken broth, minced garlic, diced onion, salt, pepper, Italian seasoning, and crushed red pepper flakes. Stir to combine everything well.
- Slow cook to perfection: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily shredded.
- Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return it to the soup.
- Add creamy goodness: Stir in the cream cheese cubes, heavy cream, Parmesan cheese, and mozzarella. Continue cooking on Low for 20–30 minutes, stirring occasionally, until the cheeses melt completely and the soup turns silky and creamy.
- Optional thickening: If you prefer a thicker texture, melt butter in a small saucepan, whisk in flour to make a roux, then stir it into the soup and cook an additional 10 minutes.
- Garnish and serve: Ladle the soup into bowls, garnish with chopped basil or parsley, and sprinkle a little extra Parmesan on top. Serve warm with garlic bread or a side salad.
Tips & Tricks
- For extra flavor: Add a Parmesan rind to the slow cooker while it cooks. Remove before serving for an incredible depth of flavor.
- Cheese tip: Always use freshly grated Parmesan—it melts better and adds a smoother texture.
- Add pasta: For a heartier meal, stir in cooked small pasta (like ditalini or orzo) right before serving.
- Make it spicy: Increase red pepper flakes or add a dash of cayenne for a bit of heat.
- Cream cheese substitute: You can swap cream cheese for mascarpone or a touch more heavy cream for a silkier finish.
Crock Pot Creamy Chicken Parmesan Soup
Ingredients
Equipment
Method
- Add chicken, crushed tomatoes, broth, garlic, onion, and seasonings to crock pot and stir.
- Cook on Low for 6–7 hours or High for 3–4 hours.
- Remove chicken, shred, and return to the pot.
- Add cream cheese, cream, Parmesan, and mozzarella. Stir until melted and creamy.
- Optional: Stir in roux made from butter and flour for a thicker soup.
- Garnish with basil or parsley and serve warm.
Notes
Serving Suggestions
This Crock Pot Creamy Chicken Parmesan Soup pairs beautifully with:
- Garlic breadsticks or toasted baguette slices to soak up every last drop.
- A crisp Caesar salad for a balanced meal.
- Grilled cheese sandwiches if you’re in the mood for double comfort!
- A sprinkle of fresh basil and extra Parmesan for that restaurant-quality touch.
Storage Information
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes beautifully. Cool completely, then transfer to freezer-safe containers for up to 2 months.
- Reheat: Thaw overnight in the fridge and warm gently over low heat. Add a splash of cream or broth if it thickens too much.
FAQ
Can I use rotisserie chicken instead?
Absolutely! Simply add shredded rotisserie chicken in the last hour of cooking.
Can I make this on the stovetop?
Yes! Simmer everything in a large pot for 30–40 minutes, then add the cream and cheeses at the end just like in the slow cooker version.
Can I use milk instead of heavy cream?
You can, but the soup will be thinner and less rich. Add a tablespoon of flour or cornstarch mixed with water to help thicken it.
What kind of Parmesan should I use?
Freshly grated Parmesan from a block melts better and gives a smoother, creamier texture than pre-shredded varieties.
History / Fun Facts
Chicken Parmesan, or Chicken Parmigiana, originated as an Italian-American twist on the classic melanzane alla Parmigiana (eggplant Parmesan). Over time, it evolved into a beloved comfort dish—crispy chicken topped with marinara sauce and melted cheese.
This soup version takes all those same comforting flavors and turns them into a spoonable masterpiece. It’s perfect for busy weeknights, lazy Sundays, or when you just need something cozy bubbling away while life keeps you busy.
When you ladle that first creamy spoonful, you’ll taste everything that makes chicken parmesan iconic—only in a warm, comforting bowl that feels like home.
