There's nothing quite like coming home to the comforting aroma of a slow-cooked meal. This Crock Pot Creamy Chicken Parmesan Soup is the perfect combination of rich flavors and effortless cooking, making it a weeknight winner in my house.

I first created this recipe on a chilly evening when I was craving the cozy flavors of chicken parmesan but wanted something a little more hands-off. The result? A creamy, cheesy, and utterly satisfying soup that my family can’t get enough of.

Why You'll Love This Crock Pot Creamy Chicken Parmesan Soup

Get ready to fall in love with this cozy, creamy bowl of goodness. Not only is it packed with all the flavors of classic chicken parmesan, but it’s also incredibly easy to make.

First, it’s completely hands-off. Just toss everything into the slow cooker in the morning, and by dinnertime, you’ll have a rich, flavorful soup ready to enjoy.

It’s also budget-friendly. Made with simple pantry staples like canned tomatoes, chicken broth, and pasta, this soup won’t break the bank while still tasting like a restaurant-quality meal.

And let’s not forget how versatile it is. You can easily swap the pasta for a low-carb option or adjust the seasonings to fit your family’s taste preferences.

Best of all, the creamy texture and cheesy goodness make it an instant hit with both kids and adults alike. One spoonful, and you’ll be hooked!

Ingredients Notes

The magic of this Crock Pot Creamy Chicken Parmesan Soup lies in its simple yet flavorful ingredients. Each one plays an important role in creating the perfect balance of taste and texture.

Boneless, skinless chicken breasts are the star of this dish. They cook slowly in the broth, becoming incredibly tender and shreddable. If you prefer a richer flavor, you can also use boneless chicken thighs.

Crushed tomatoes and tomato sauce provide the deep, tangy base of the soup, mimicking the marinara sauce you’d find in traditional chicken parmesan. For extra depth, I love using fire-roasted tomatoes.

Chicken broth helps build the base of the soup, adding savory depth to each spoonful. You can use homemade broth or store-bought—just be sure to choose a low-sodium version so you can control the saltiness.

Heavy cream and Parmesan cheese create the signature creamy, cheesy texture. The cheese melts beautifully into the broth, giving it that classic Parmesan flavor. If you want a lighter version, half-and-half works too.

Lastly, you’ll need pasta. Short pasta shapes like rotini or penne work best, as they hold onto the creamy broth and add a nice bite to the soup.

How To Make This Crock Pot Creamy Chicken Parmesan Soup

Making this delicious soup couldn’t be easier. Your slow cooker does all the hard work while you go about your day.

Start by adding the chicken breasts, crushed tomatoes, tomato sauce, chicken broth, garlic, and Italian seasoning into the slow cooker. Give everything a gentle stir to combine the flavors.

Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easily shreddable. Once done, remove the chicken, shred it with two forks, and return it to the crock pot.

Next, add in your pasta and let it cook on high for 20-30 minutes until tender. If your soup is too thick at this stage, you can add a splash of extra broth.

Now, it’s time to make it creamy! Stir in the heavy cream and Parmesan cheese, mixing until the cheese is fully melted and the soup reaches a luscious, creamy consistency.

Give it a final taste test and adjust the seasonings if needed. I like to add a pinch of red pepper flakes for a subtle kick.

Ladle into bowls and top with extra Parmesan cheese, fresh basil, and crispy croutons for the ultimate chicken parmesan experience.

Storage Options

This Crock Pot Creamy Chicken Parmesan Soup stores beautifully, making it great for meal prep.

For refrigeration, allow the soup to cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days. Keep in mind that the pasta may absorb more liquid over time, so you might need to add a splash of broth when reheating.

To freeze, store the soup (without the pasta) in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding freshly cooked pasta before serving.

For reheating, simply warm on the stovetop over medium heat or in the microwave in 30-second intervals until heated through.

Variations and Substitutions

One of the best things about this soup is how easily it can be customized to fit different dietary needs and preferences.

If you’re looking for a low-carb version, swap the pasta for zucchini noodles or cauliflower rice. Add them in just before serving so they don’t become mushy.

For an extra protein boost, stir in a can of white beans or add some cooked Italian sausage along with the shredded chicken.

If you prefer a spicier kick, toss in red pepper flakes or a dash of hot sauce while cooking to enhance the flavors.

Want to make it dairy-free? Simply swap the heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan cheese for a creamy, cheesy taste without dairy.

Lastly, if you don’t have a slow cooker, you can make this soup on the stovetop! Simmer everything in a large pot for about 30 minutes, then proceed with the shredding and creamy additions as usual.

Whichever way you make it, this soup is guaranteed to bring warmth, comfort, and flavor to your table!