Crockpot Chicken Parmesan Soup
Warm up with crock pot creamy chicken parmesan soup—rich tomato broth, tender chicken, melty cheese, easy prep. Perfect weeknight comfort!
Servings 6 bowls
Calories 450kcal
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 |