Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful dish perfect for busy days. It combines tender chicken, savory tomatoes, and a rich Parmesan-infused broth for an easy meal the whole family will love.

Ingredients

• 2–3 boneless, skinless chicken breasts (or thighs)
• 4 cups low-sodium chicken broth
• 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
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Step 1: Place raw chicken in the bottom of the crock pot.
2. Step 2: Add chopped onion, garlic, Italian seasoning, red pepper flakes, and crushed tomatoes on top of the chicken.
3. Step 3: Pour chicken broth over all the ingredients.
4. Step 4: Cover and cook on low for 6–7 hours or on high for 3–4 hours.
5. Step 5: Remove the chicken and shred it with forks, then return it to the crock pot.
6. Step 6: Stir in the heavy cream.
7. Step 7: (Optional) Mix cornstarch with cold water to make a slurry, then stir it into the soup to thicken.
8. Step 8: Gradually add the Parmesan cheese, stirring constantly until melted and fully incorporated.
9. Step 9: Cook uncovered on low for an additional 20–30 minutes to let flavors meld and soup thicken.
10. Step 10: Season with salt and pepper to taste; garnish with chopped fresh parsley before serving.

Tips & Variations

• Use chicken thighs for a juicier, more flavorful soup.
• Skip the cornstarch if you prefer a thinner broth or add more to achieve your desired thickness.
• Add cooked pasta or rice before serving for a heartier meal.
• Swap heavy cream for half-and-half for a lighter option.
• For a spicier kick, increase the crushed red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the cream and cheese from separating. Avoid freezing, as the cream and cheese may change texture when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can add cooked, shredded chicken in the last hour of cooking to warm through. This reduces total cooking time but may impact flavor development.

Is this soup suitable for freezing?

Freezing is not recommended because the cream and Parmesan cheese can separate and become grainy when thawed. It’s best enjoyed fresh or refrigerated and eaten within a few days.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.6 from 123 reviews

• Author: Andria
• Total Time: 6 hours 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish that combines tender chicken, rich Parmesan cheese, and a flavorful tomato base. Perfect for slow cooker enthusiasts, this recipe allows you to prepare a warm, creamy soup with minimal effort, ideal for cozy dinners or meal prep.

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Ingredients

Scale 1x2x3x

Protein

• 2–3 boneless, skinless chicken breasts (or thighs)

Vegetables & Aromatics

• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced

Liquids & Dairy

• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese

Spices & Seasonings

• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Other

• 1 (14.5 oz) can crushed tomatoes
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the chicken and vegetables: Place the raw chicken breasts or thighs in the bottom of the crock pot. Add the finely chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes if using, and the can of crushed tomatoes on top.
2. Add broth and cook: Pour 4 cups of low-sodium chicken broth over the mixture. Cover the crock pot with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
3. Shred the chicken: Remove the cooked chicken from the crock pot and shred the meat using two forks. Return the shredded chicken back into the crock pot with the soup base.
4. Add cream and thicken (optional): Stir in 1 cup of heavy cream. If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry and add it to the crock pot, stirring well to combine.
5. Add Parmesan cheese: Gradually add 1 cup of freshly grated Parmesan cheese, stirring constantly until the cheese melts smoothly into the soup.
6. Simmer to finish: Cook the soup uncovered on low for an additional 20 to 30 minutes to blend all flavors and allow slight thickening.
7. Season and garnish: Taste the soup and season with salt and pepper as needed. Garnish with freshly chopped parsley before serving for a fresh, vibrant touch.

Notes

• Using boneless, skinless chicken thighs will yield a moister, more flavorful soup but chicken breasts work just as well.
• The cornstarch slurry is optional but recommended if you want a thicker soup consistency.
• If you do not have heavy cream, full-fat coconut milk can be used as a dairy-free alternative, though the flavor will be slightly different.
• Adjust crushed red pepper flakes to your preferred spice level or omit entirely for a mild soup.
• The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• Serve with crusty bread or garlic bread for a more substantial meal.

• Prep Time: 10 minutes
• Cook Time: 6 hours 30 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: chicken parmesan soup, crock pot soup, creamy chicken soup, slow cooker chicken recipe, Italian soup, comforting soup, easy crock pot recipe