Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful slow cooker recipe featuring tender shredded chicken simmered in a rich tomato and Parmesan-infused creamy broth. Perfect for a cozy meal, it combines Italian classic flavors with a creamy texture made easy by cooking all ingredients in the crock pot with minimal prep work.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Broth
- 2–3 boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
Vegetables and Seasonings
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Soup Base
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Thickener (Optional)
- 2 tbsp cornstarch
- 2 tbsp cold water
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Chicken and Veggies: Place the raw chicken breasts or thighs in the bottom of your crock pot. Add the finely chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes (if using), and the can of crushed tomatoes on top.
- Add Broth and Cook: Pour the 4 cups of low-sodium chicken broth over the ingredients. Cover the crock pot with the lid and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and tender.
- Shred the Chicken: Remove the cooked chicken from the crock pot and shred it using two forks. Return the shredded chicken back into the crock pot.
- Add Cream and Thicken: Stir in 1 cup of heavy cream. If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir this into the soup to thicken it.
- Add Parmesan Cheese: Gradually add 1 cup of freshly grated Parmesan cheese to the soup, stirring constantly until the cheese is fully melted and incorporated, giving the soup its signature creamy texture.
- Final Simmer: Cook the soup uncovered on low heat for an additional 20–30 minutes to let the flavors meld and the soup thicken further.
- Season and Serve: Taste and season with salt and pepper as needed. Garnish with freshly chopped parsley before serving for a fresh pop of color and flavor.
Notes
- Using boneless, skinless chicken thighs instead of breasts can add more flavor and tenderness.
- If a thicker soup is preferred, do not skip the cornstarch slurry step.
- For a lower-fat version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with crusty bread or garlic breadsticks for a complete meal.
Keywords: chicken parmesan soup, creamy chicken soup, crock pot soup, slow cooker recipes, Italian soup, comfort food, easy dinner
