Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup offers a comforting and hearty meal combining tender chicken, creamy Parmesan cheese, and rich tomato flavors slow-cooked to perfection. Ideal for busy days, this soup delivers Italian-inspired taste with minimal prep and effortless cooking in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
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)
- 1 (14.5 oz) can crushed tomatoes
- Salt and pepper to taste
Creamy Components
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the base: Place the raw chicken breasts or thighs at the bottom of the crock pot to serve as the main protein for the soup.
- Add aromatics and seasoning: Add the finely chopped onion, minced garlic, Italian seasoning, and optional crushed red pepper flakes to the crock pot. Pour in the canned crushed tomatoes for a rich tomato base.
- Pour the broth: Pour low-sodium chicken broth over the ingredients, ensuring the chicken is submerged for even cooking.
- Slow cook the soup: Cover the crock pot and cook on low heat for 6–7 hours or on high for 3–4 hours until the chicken is tender and cooked through.
- Shred the chicken: Remove the cooked chicken from the crock pot. Using two forks, shred the chicken into bite-sized pieces then return it to the pot.
- Add creaminess: Stir in the heavy cream to add richness and smooth texture to the soup.
- Thicken the soup (optional): If desired, mix cornstarch with cold water to create a slurry and stir it into the soup to thicken it gently.
- Add Parmesan cheese: Gradually sprinkle in the freshly grated Parmesan while stirring constantly until the cheese melts fully and integrates into the soup.
- Simmer uncovered: Cook the soup uncovered on low for an additional 20–30 minutes, allowing flavors to meld and the soup to thicken.
- Season and garnish: Adjust seasoning with salt and pepper to taste. Garnish with freshly chopped parsley before serving to add a fresh, herbaceous finish.
Notes
- Using boneless, skinless chicken thighs can add more moisture and flavor compared to breasts.
- For a thicker soup, don’t skip the cornstarch slurry step.
- You can substitute heavy cream with half-and-half for a lighter version but expect a less creamy result.
- If you prefer a spicier soup, increase the crushed red pepper flakes or add a dash of hot sauce.
- This soup pairs well with crusty bread or over a bed of cooked pasta for a more filling meal.
