Description
This Easy Crockpot Chicken Parmesan Soup is a comforting and flavorful meal perfect for busy weeknights. With minimal prep, your slow cooker does the work to create a hearty soup with tender chicken, savory tomato broth, and cheesy goodness.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 6 ounces small pasta (like ditalini, elbow macaroni, or tiny shells)
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley, for garnish
- Optional: Shredded mozzarella cheese for topping
Instructions
- 1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- 2. Heat olive oil in a skillet over medium-high heat and sear chicken breasts for 2-3 minutes per side until lightly browned (optional).
- 3. Add chopped onion to the skillet and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- 4. Transfer seared chicken, sautéed onion, and garlic to your slow cooker.
- 5. Pour in crushed tomatoes and chicken broth. Add dried basil, oregano, garlic powder, and red pepper flakes (if using). Stir to combine.
- 6. Cover and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until chicken is cooked through and tender.
- 7. Remove chicken from the slow cooker, shred or chop it, and return it to the pot.
- 8. Stir in the small pasta. Increase slow cooker heat to HIGH or transfer to a pot on the stovetop over medium-high heat. Cook, stirring occasionally, until pasta is al dente (10-15 minutes).
- 9. Stir in 1/2 cup grated Parmesan cheese until melted.
- 10. Taste and adjust seasoning with salt and pepper as needed.
- 11. Ladle into bowls, garnish with fresh parsley and additional Parmesan cheese (and mozzarella, if desired).
Notes
Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. For freezing, it’s best to freeze without pasta, or ensure pasta is cooked al dente. Reheat on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g