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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with shredded chicken and penne simmered in a rich tomato-parmesan broth, finished with melted mozzarella. Slow-cooked on Low for tender chicken, then pasta is cooked right in the pot for a one-bowl comfort meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breasts Raw, for slow cooking until tender.
Tomato base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 4 cup chicken broth
Aromatics and seasonings
  • 4 garlic cloves Minced.
  • 1 onion Diced.
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Pasta and cheese
  • 8 oz penne or rigatoni Added last 30 minutes.
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan Grated.
Serving
  • 0.25 fresh basil To garnish.
  • 0.25 garlic breadcrumbs For topping, chicken parm effect.

Equipment

  • 1 Dutch oven

Method
 

Build the soup in the slow cooker
  1. Place the raw chicken breasts into the Crockpot, then add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, minced garlic, diced onion, Italian seasoning, and dried basil.
  2. Season with salt and black pepper to taste so the broth is fully flavored before slow cooking.
Slow-cook the chicken
  1. Cook on Low for 5-6 hours (or High for about 3 hours) until the chicken is tender and easily pulls apart.
  2. Carefully remove the chicken, shred it, and return the shredded chicken to the pot.
Cook the pasta
  1. Add the penne or rigatoni to the slow cooker and cook on High for 25-30 minutes until tender, stirring once if needed so pasta cooks evenly.
Finish with chicken parmesan-style cheese
  1. Top each bowl with shredded mozzarella and grated parmesan for a bubbly, melty layer.
  2. Broil or microwave each bowl briefly until the mozzarella melts and the cheese looks slightly browned at the edges.
Serve
  1. Garnish with fresh basil and add garlic breadcrumbs on top for a chicken parmesan effect.

Notes

Pro tip: for the best texture, shred the chicken while it’s hot so it mixes into the tomato broth evenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth if the pasta thickens. Freezing: yes, but freeze without garnishing; pasta may soften further upon thawing. Dietary swap: use whole-wheat or gluten-free pasta if desired (cook time may vary) and keep the toppings gluten-free by choosing gluten-free breadcrumbs.