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Crock Pot Creamy Chicken Parmesan Soup

Rich, creamy slow cooker soup featuring tender shredded chicken, tomato cream sauce, and melted Italian cheeses for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Base
  • 1.5 pounds boneless skinless chicken breasts
  • 4 cups chicken broth
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced tomatoes with juices 1 can
Aromatics
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 0.5 cup carrots diced
  • 0.5 cup celery diced
Italian Seasoning
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp Italian seasoning blend
  • 0.5 tsp red pepper flakes optional
  • 1 bay leaf
Creamy Component
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 oz cream cheese softened
  • 0.5 cup grated Parmesan cheese
Cheese
  • 2 cups shredded mozzarella cheese
  • 0.5 cup additional Parmesan for serving
Seasoning
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp sugar to balance acidity
Thickening
  • 3 tbsp tomato paste
  • 2 tbsp cornstarch mixed with 2 tbsp water, optional
Garnish
  • fresh basil leaves chopped
  • fresh parsley chopped
  • extra shredded mozzarella for topping
  • crusty bread or garlic bread for serving

Equipment

  • 6-quart slow cooker/crock pot
  • Cutting board
  • Sharp knife
  • Ladle
  • Two forks for shredding

Method
 

  1. Place chicken breasts in the bottom of your 6-quart slow cooker in a single layer.
  2. Add the diced onion, minced garlic, diced carrots, and diced celery around the chicken.
  3. Pour the chicken broth, crushed tomatoes, and diced tomatoes with their juices over the chicken and vegetables.
  4. Stir in the tomato paste, dried basil, dried oregano, Italian seasoning, and bay leaf until well combined.
  5. Add the salt, black pepper, sugar, and red pepper flakes if using for a bit of heat.
  6. Cover the slow cooker with the lid and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
  7. After the minimum cooking time, check that the chicken is cooked through and tender.
  8. Remove the chicken breasts from the slow cooker using tongs and place them on a cutting board.
  9. Use two forks to shred the chicken into bite-sized pieces by pulling the forks in opposite directions.
  10. Return the shredded chicken to the slow cooker and stir to combine it with the soup.
  11. Remove and discard the bay leaf from the soup.
  12. Add the softened cream cheese to the soup, stirring continuously until completely melted and smooth.
  13. Pour in the heavy cream and whole milk, stirring thoroughly to incorporate them into the soup base.
  14. Add the grated Parmesan cheese and stir until melted and fully blended into the creamy mixture.
  15. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
  16. If soup seems too thin, mix cornstarch with water to create a slurry, stir into soup, and cook for 10 more minutes.
  17. Add the shredded mozzarella cheese gradually, stirring constantly until melted and stretchy.
  18. Let the soup rest in the slow cooker on the warm setting for about 10 minutes to thicken slightly.
  19. Ladle the hot soup into individual serving bowls while it's still steaming.
  20. Top each bowl with extra shredded mozzarella and Parmesan cheese.
  21. Garnish generously with freshly chopped basil and parsley for color and fresh flavor.
  22. Add a few cracks of black pepper over the top as a finishing touch.
  23. Serve immediately with crusty bread or garlic bread on the side for dipping.
  24. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  25. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed.

Notes

Don't overcook the chicken to keep it tender. Add dairy components at the end to prevent curdling. The sugar balances tomato acidity - adjust to taste. Soup thickens as it cools. Can be frozen before adding dairy, then add cream and cheese when reheating.