There’s nothing quite like a warm, comforting bowl of Crock Pot Creamy Chicken Parmesan Soup to make any day feel cozy. This rich and velvety soup takes all the classic flavors of chicken parmesan—tender chicken, tangy marinara, and plenty of melted cheese—and transforms them into a hearty, spoonable delight.

I first made this soup on a chilly evening when I was craving the comfort of chicken parmesan but didn’t want the hassle of frying and baking. With just a few simple ingredients and the magic of the slow cooker, this dish quickly became a family favorite. Now, it’s a go-to meal in my house, especially on busy weeknights.

Why You’ll Love This Crock Pot Creamy Chicken Parmesan Soup

Get ready to fall in love with an effortless, flavor-packed meal that tastes like it came straight from an Italian restaurant.

First off, this recipe is incredibly easy to prepare. Just toss the ingredients into the slow cooker, set it, and let it work its magic. No need for constant stirring or monitoring!

It’s also a great make-ahead meal. Since this soup simmers low and slow, it develops deep, rich flavors over time, making it perfect for meal prep or leftovers.

Plus, this soup is budget-friendly. Made with simple pantry staples like canned tomatoes, dried pasta, and shredded cheese, it delivers restaurant-quality taste without the hefty price tag.

Finally, the creamy texture and cheesy goodness make it an instant crowd-pleaser. Even picky eaters will devour this comforting bowl of warmth!

Ingredients Notes

The magic of this Crock Pot Creamy Chicken Parmesan Soup lies in its simple yet well-balanced ingredients. Each element plays a crucial role in delivering that signature flavor.

Let’s start with the chicken. I recommend using boneless, skinless chicken breasts or thighs. They become fall-apart tender after slow cooking, making them easy to shred and mix into the soup.

The base of this soup is a blend of crushed tomatoes, chicken broth, and Italian seasonings. The tomatoes provide a tangy, slightly sweet foundation, while the broth keeps things light yet flavorful. A mix of oregano, basil, and garlic infuses the soup with the signature Italian taste you’d expect in a classic chicken parmesan dish.

For that creamy, indulgent finish, we add heavy cream and parmesan cheese. The cream gives the soup a velvety texture, while the parmesan adds a salty, nutty depth that ties everything together.

To make it a complete meal, we stir in small pasta, like ditalini or elbow macaroni. These bite-sized pasta shapes soak up all the delicious flavors and create the perfect spoonful every time.

How To Make This Crock Pot Creamy Chicken Parmesan Soup

Making this Crock Pot Creamy Chicken Parmesan Soup couldn’t be simpler. Just follow these steps, and in a few hours, you’ll have a warm, satisfying meal ready to serve.

Start by placing chicken breasts, crushed tomatoes, chicken broth, garlic, and Italian seasonings into your slow cooker. Give everything a good stir to combine the flavors.

Set your slow cooker to low for 6-8 hours or high for 3-4 hours. As the chicken cooks, it will become tender and absorb all the delicious flavors from the broth and seasonings.

Once the chicken is fully cooked, remove it from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot, stirring it back into the soup.

Next, add your dry pasta directly into the slow cooker. Let it cook on high for about 20-25 minutes, or until it reaches your desired tenderness. Stir occasionally to prevent sticking.

Finally, stir in the heavy cream and parmesan cheese, letting them melt into the soup to create a creamy, rich consistency. Give it a final taste test and adjust the seasonings if needed.

Serve hot, garnished with additional parmesan cheese and fresh basil for an extra burst of flavor.

Storage Options

This soup stores beautifully, making it perfect for leftovers or meal prep.

For the refrigerator, let the soup cool completely before transferring it to an airtight container. It will stay fresh for up to 4 days.

If you’d like to freeze it, leave out the pasta before storing, as pasta can become mushy when frozen. Store the soup in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding fresh-cooked pasta before serving.

To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or cream to loosen it up.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is! Here are a few ways you can switch it up:

If you prefer a low-carb version, skip the pasta and add extra veggies like zucchini noodles or riced cauliflower instead.

For a spicy kick, toss in a pinch of red pepper flakes or a diced jalapeño when adding the seasonings.

Want a richer cheese flavor? Try blending in some shredded mozzarella along with the parmesan for extra cheesiness.

If you don’t have heavy cream, you can substitute with half-and-half or even whole milk. Just note that the soup won’t be quite as creamy.

Finally, if you love extra crunch, serve this soup with garlic bread croutons for a delicious texture contrast.

Experiment with these variations and make the recipe your own!