Cozy, cheesy, slow-cooked comfort
This Crockpot Creamy Chicken Parmesan Soup is everything you love about classic chicken parmesan—turned into a warm, comforting bowl of creamy goodness. With tender shredded chicken, a rich tomato-parmesan broth, and plenty of Italian herbs, this slow-cooker recipe delivers big flavor with almost zero effort. It’s perfect for busy weeknights, cozy weekends, or make-ahead meal prep since the crockpot does all the heavy lifting. The creamy texture and cheesy finish make it a total crowd-pleaser the whole family will love. Serve it with crusty bread or garlic toast for the ultimate comfort meal. 🍲✨
⏱️ Time Breakdown
Prep Time: 10 minutes
Cook Time: 4–6 hours
Total Time: 4–6 hours 10 minutes
Servings: 6
📝 Ingredients
- 1 ½ lbs boneless skinless chicken breasts (or thighs)
- 1 (24 oz) jar marinara sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz pasta (small shapes like rotini or shells)
- Fresh basil, for topping (optional)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- Slow cooker / crockpot
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Wooden spoon
- Small saucepan (to cook pasta separately)
- Ladle for serving
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Add Base Ingredients: Place chicken, marinara sauce, chicken broth, onion, garlic, and seasonings inside the crockpot.
- Slow Cook: Cook on LOW for 6 hours or HIGH for 4 hours until the chicken is tender enough to shred.
- Cook Pasta: About 20 minutes before serving, cook pasta separately until al dente. (This keeps the soup from getting thick or mushy.) 🍝
- Shred Chicken: Remove chicken, shred with two forks, then return it to the crockpot.
- Make It Creamy: Stir in heavy cream, Parmesan, and mozzarella. Cover and cook an additional 10–15 minutes until cheese melts and the soup is creamy and smooth. ✨
- Combine: Add cooked pasta to the crockpot and stir gently.
- Serve: Ladle into bowls and top with extra Parmesan or fresh basil if desired.
💡 Pro Tips
- Thicker Soup: Add ½ cup more mozzarella or let the soup simmer uncovered for 10 minutes.
- Lighter Option: Replace heavy cream with half-and-half.
- Storage: Store leftovers (without pasta added) for 3–4 days in the fridge.
- Freeze-Friendly: Freeze the soup base without pasta or dairy; add cream + pasta after thawing.