Craving the comforting flavor of chicken parmesan but short on time to fry, layer, and bake? Crockpot Chicken Parmesan Soup brings that cheesy Italian goodness to your bowl with almost zero fuss. You toss everything into the slow cooker in the morning, and by dinnertime you’ve got a rich tomato broth, tender chicken, and melty cheese ready to ladle up. It’s hands-off, family-friendly, and perfect for chilly nights or busy weekdays.
Table of Contents
Why You’ll Love Crockpot Chicken Parmesan Soup
- Familiar taste, simpler method – All the hallmarks of classic chicken parm (savory tomato sauce, basil, mozzarella, and a crunchy breadcrumb finish) without breading or frying.
- Dump-and-go convenience – Ten minutes of prep, then the slow cooker does the rest while you work, run errands, or just relax.
- One-pot comfort – Protein, carbs, and vegetables simmer in one vessel, so cleanup is painless.
- Adaptable – Swap pasta shapes, adjust spice, or lighten it up with low-fat cheese. You control the flavor and nutrition.
- Crowd pleaser – Kids love the cheesy topping, adults appreciate the cozy depth of slow-simmered herbs. Make it for game day, potlucks, or quick weeknight suppers and watch bowls come back clean.
Ingredients For Crockpot Chicken Parmesan Soup
Below is the base recipe. Feel free to check the notes after the list for swaps and flavor twists.
Soup Base
▢ 16 oz boneless skinless chicken breasts, cut into bite-sized pieces
▢ 1 tsp salt
▢ ¼ tsp black pepper
▢ ½ cup onion, chopped
▢ 3 cloves garlic, minced
▢ 1 × 28 oz can crushed tomatoes (fire-roasted adds extra depth)
▢ 1 Tbsp dried basil
▢ 1 Tbsp dried parsley
▢ ¼ tsp crushed red pepper (optional for gentle heat)
▢ 4 cups chicken broth (homemade or low-sodium store-bought)
▢ ½ cup uncooked ditalini pasta (or any small soup pasta)
Toppings
▢ ¼ cup butter
▢ 1 cup Italian-style panko breadcrumbs
▢ ½ cup Parmesan cheese, shredded
▢ ½ cup mozzarella, shredded or torn
▢ Fresh basil, chopped, for garnish
Ingredient Notes & Swaps
- Chicken thighs stay extra juicy if you prefer dark meat.
- Tomatoes – Whole peeled San Marzano tomatoes, crushed by hand, give a brighter flavor.
- Gluten-free – Use gluten-free pasta and swap panko for crushed gluten-free crackers.
- Extra veg – Stir in a handful of baby spinach during the last five minutes for color and added nutrition.
How to Make Crockpot Chicken Parmesan Soup
1. Prep the Slow Cooker (2 minutes)
Lightly mist the crock with non-stick spray. This step keeps cheese from clinging and speeds cleanup.
2. Load the Base (5 minutes)
Add chicken pieces, onion, garlic, crushed tomatoes, basil, parsley, crushed red pepper, salt, pepper, and chicken broth. Give everything a gentle stir so herbs disperse.
Pro Tip: Keep chicken pieces uniform in size (about 1-inch cubes). Even pieces cook evenly, preventing dry bits.
3. Slow-Cook to Tender Perfection
- Low setting: 6–7 hours
- High setting: 3–4 hours
The broth will turn deep red, the chicken will shred easily with a fork, and your kitchen will smell like an Italian trattoria.
4. Toast the Crunch (10 minutes, stovetop) – 30 minutes before serving
- Melt butter in a skillet over medium heat.
- Add panko and Parmesan. Stir until crumbs turn golden and nutty, about 3–4 minutes.
- Transfer to a bowl so they stay crisp.
Skip-Ahead Option: Make breadcrumbs up to three days in advance. Store in an airtight jar; re-crisp in the skillet for 1 minute before serving.
5. Pasta Time (30 minutes before eating)
Stir uncooked ditalini straight into the bubbling soup. Switch cooker to High for 25–30 minutes. Pasta will plump and finish al dente right in the broth, soaking up flavor without dirtying another pot.
6. Finish & Serve
Ladle soup into bowls. Top each serving with:
- A shower of shredded mozzarella (it melts into cheesy strings).
- A generous spoonful of buttery Parmesan breadcrumbs (signature chicken-parm crunch).
- Fresh basil ribbons for a bright herbal pop.
Serving and Storage Tips
Portion Ideas
- Pair with garlic toast or caesar salad to complete the Italian vibe.
- Serve in bread bowls for rustic presentation and easy cleanup.
- Offer extra mozzarella at the table for cheese lovers.
Leftovers
- Refrigerate soup (without breadcrumbs) up to 4 days. Keep crumbs in a separate sealed jar so they stay crisp.
- Soup thickens in the fridge. Thin gently with a splash of broth while reheating.
- Freeze in freezer-safe containers for 2 months. Thaw overnight in the fridge, then warm on the stove or in the microwave. Hold breadcrumbs until serving day.
Meal-Prep Hack
Portion cooled soup into single-serve jars, sprinkle each with frozen mozzarella cubes, and freeze. On busy mornings, grab a jar, and by lunch the soup is thawed enough to heat at work.
Conclusion
There’s a reason Crockpot Chicken Parmesan Soup earns rave reviews from everyone who tastes it. You get everything you love about chicken parm—juicy poultry, tangy marinara, stretchy cheese, and that must-have crunch—in a form that practically cooks itself. No frying pans, no splattering oil, no layering trays. Just set up the slow cooker, get on with your day, and come home to a house that smells like Sunday dinner. Whether you’re feeding kids after soccer practice, hosting game-night friends, or stocking the freezer with comforting lunches, this recipe proves that big Italian flavor doesn’t need big effort. Give it a try once, and you’ll wonder how you lived without it.
Crockpot Chicken Parmesan Soup
Equipment
- slow cooker (crockpot)
- skillet
- wooden spoon or spatula
- ladle
- non-stick cooking spray
Ingredients
- 16 oz boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- ¼ tsp black pepper
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 28 oz can crushed tomatoes (fire-roasted adds extra depth)
- 1 Tbsp dried basil
- 1 Tbsp dried parsley
- ¼ tsp crushed red pepper (optional)
- 4 cups chicken broth
- ½ cup uncooked ditalini pasta
- ¼ cup butter
- 1 cup Italian-style panko breadcrumbs
- ½ cup Parmesan cheese, shredded
- ½ cup mozzarella, shredded or torn
- fresh basil, chopped, for garnish
Instructions
- Lightly mist the slow-cooker crock with non-stick spray to keep cheese from clinging and to speed cleanup.
- Add chicken, onion, garlic, crushed tomatoes, basil, parsley, crushed red pepper, salt, pepper and chicken broth. Stir gently so the herbs disperse.
- Cover and cook on Low 6–7 hours or High 3–4 hours, until the chicken is fork-tender and the broth turns deep red.
- Thirty minutes before serving, melt butter in a skillet over medium heat. Add panko and Parmesan; cook 3–4 minutes, stirring, until golden and nutty. Transfer to a bowl to stay crisp.
- Stir uncooked ditalini into the bubbling soup. Switch the cooker to High and cook 25–30 minutes, until the pasta is al dente.
- Ladle soup into bowls. Top each with shredded mozzarella, buttery Parmesan breadcrumbs and chopped fresh basil.
Notes
Nutrition Information (per serving)
| Calories | Fat | Saturated Fat | Carbs | Fiber | Protein | Sodium |
|---|---|---|---|---|---|---|
| 450 | 18 g | 9 g | 42 g | 4 g | 32 g | 980 mg |
More Recipes to Explore
Need another easy crowd-pleaser? Bookmark these four dishes for quick weeknight inspiration:
- Fiery Chicken Ramen with Creamy Garlic Sauce – Spicy broth, tender noodles, and a mellow garlic cream swirl turn instant ramen into a bold, slurp-worthy meal in 20 minutes.
- Healthy Chicken and Cheese Jalousie – Lean chicken, spinach, and part-skim mozzarella tucked in crisp puff pastry give you bakery flair with less fat and fewer calories.
- Chicken and Cheese Jalousie Recipe – A heartier spin loaded with smoky gouda, roasted peppers, and fresh thyme; perfect for brunch or a grab-and-go lunch.
- Campbell’s Soup Recipes – From creamy chicken casseroles to hearty veggie stews, this lineup shows how pantry-friendly canned soups can power fast, comfort-food dinners.
FAQs
How long is chicken parmesan good for?
In soup form, chicken parmesan stays fresh in the refrigerator for up to four days when stored in an airtight container. For longer storage, freeze portions for up to two months. Always cool the soup quickly before refrigerating to keep flavors bright and prevent bacterial growth.
Does parmesan cheese thicken soup?
Parmesan brings richness and slight body because its proteins and fat disperse into the broth as it melts. However, it will not create a heavy, chowder-like thickness on its own. The pasta starch and tomato solids do most of the thickening, while Parmesan mainly adds savory depth.
What makes chicken tough in crockpot cooking?
Chicken turns tough when overcooked or when pieces are cut too small. White meat especially can dry out on High heat if left too long. Stick to the time ranges in the recipe, keep pieces uniform, and choose Low if you have the luxury of six hours. Dark-meat thighs are even more forgiving if you need extra insurance.
Why is my chicken parm watery?
Excess moisture usually comes from:
- Lid condensation dripping back during slow cooking—give the soup a brisk stir before adding pasta.
- Pre-frozen chicken releasing water; thaw fully and pat dry before adding.
- Thin crushed tomatoes or low-solids broth; choose thicker, high-quality tomatoes and a full-bodied stock.
If you still want a thicker broth, remove the lid for the last 30 minutes to let steam escape, or stir in an extra handful of Parmesan to bind the liquid.
Now it’s your turn: Set up the crockpot tonight and experience how effortless, flavorful, and downright comforting chicken parmesan can be—no skillet required!
