Easy Slow Cooker Chicken Parmesan Soup
A rich and flavorful chicken parmesan soup made in the slow cooker with pasta, herbs, and melted mozzarella. Comforting, hearty, and great for dipping garlic bread.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 can crushed tomatoes (28 ounce)
- 1 can tomato sauce (15 ounce)
- 4 cups chicken broth
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup small pasta such as ditalini or elbows
- ½ cup heavy cream or half and half
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
- Optional garlic croutons or toasted bread for serving
Instructions
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Add the chicken breasts to the bottom of the slow cooker. Pour in the crushed tomatoes, tomato sauce, broth, garlic, onion, and seasonings. Stir gently to combine.
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Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is tender.
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Remove chicken, shred with two forks, and return it to the soup.
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Add the pasta and cook on high for 20 to 25 minutes until tender.
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Stir in the heavy cream, mozzarella, and Parmesan until melted and creamy.
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Garnish with parsley and serve with croutons or toasted bread.
Recipe Notes
• Add pasta at the end so it doesn’t overcook
• Heavy cream makes it super silky
• Extra Parmesan on top is always a good idea
• Great for meal prep
• Garlic bread for dipping is essential