Crockpot Chicken Parmesan Soup
This crockpot chicken parmesan soup is the perfect solution to an easy hands off dinner! It's packed with tender shredded chicken, a rich tomato broth, Italian herbs, and plenty of cheesy goodness. This slow cooker recipe delivers all the comforting flavors of your favorite dish in a warm, hearty soup. Plus, it's an effortless dump-and-go meal—perfect for busy weeknights or meal prep. Serve it with crusty bread for a family-friendly dinner everyone will love!
Servings: 6 people
Equipment
- Crockpot
Ingredients
- 1 lb chicken breasts shredded
- 28 oz marinara sauce we love Rao's or Carbone
- 15 oz tomato sauce
- 3½-4 cups chicken bone broth
- ½ cup parmesan grated
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried parsley
- 1 tsp oregano
- 1 tsp dried basil
- 8 oz pasta of choice
- ⅓-½ cup heavy cream
For Serving:
- shredded mozzarella
- fresh basil optional
Instructions
- Pat dry your chicken breasts and season both sides with sea salt and black pepper. Next, add chicken to the crockpot.
- Add your marinara, tomato sauce, 3½ cups chicken broth, and remaining dried spices.
- Mix well and set the crockpot on low for 4-6 hours.
- In the last 30 minutes add your pasta, heavy cream and parmesan. Mix well. Let it cook until the pasta is cooked through. Feel free to add more broth here if needed.
- Serve in bowls topped with shredded mozzarella and fresh basil. Enjoy!
Notes
For Storing: Store in airtight container in the refrigerator for 3-4 days.