Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful dish perfect for cozy nights. It combines tender chicken, savory tomatoes, and rich Parmesan cheese in a creamy, slow-cooked broth. Easy to prepare and deeply satisfying, it’s a one-pot meal to warm you up.

A white bowl filled with creamy orange soup that has visible chunks of shredded chicken and small pieces of red tomato. The surface of the soup is topped with a layer of grated white cheese and sprinkled with fresh green herbs. A silver spoon is placed inside the bowl resting on the right side. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2–3 boneless, skinless chicken breasts (or thighs)
4 cups low-sodium chicken broth
1 small yellow onion, finely chopped
3–4 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
1 (14.5 oz) can crushed tomatoes
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Salt and pepper to taste

Instructions

Step 1: Place the raw chicken breasts or thighs in the bottom of your crock pot.
Step 2: Add the chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes if using, and canned crushed tomatoes over the chicken.
Step 3: Pour the chicken broth over all the ingredients, making sure everything is evenly covered.
Step 4: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
Step 5: Remove the chicken from the crock pot and shred it using two forks, then return the shredded chicken back to the pot.
Step 6: Stir in the heavy cream to add richness to the soup.
Step 7: If you prefer a thicker soup, mix the cornstarch with cold water to create a slurry, then stir it into the crock pot.
Step 8: Gradually add the freshly grated Parmesan cheese, stirring constantly until the cheese is fully melted and combined.
Step 9: Cook the soup uncovered on low heat for an additional 20–30 minutes to let the flavors meld and the soup thicken slightly.
Step 10: Taste and season with salt and pepper as needed. Garnish with chopped fresh parsley before serving.

Tips & Variations

Use chicken thighs for a juicier, more flavorful soup if you prefer dark meat.
For a lower-fat version, substitute the heavy cream with half-and-half or whole milk, but the soup will be less rich.
Add cooked pasta or rice at the end to make this a heartier meal.
Skip the crushed red pepper flakes if you want a milder flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much when chilled, add a splash of chicken broth or water while reheating to loosen the consistency.

How to Serve

A white bowl filled with a creamy orange soup that has chunks of white chicken and small red tomato pieces throughout. On top, there is a layer of shredded white cheese and some green parsley sprinkled as garnish. A metal spoon is resting inside the bowl against the side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken breasts or thighs, but increase the cooking time by about 1–2 hours on low to ensure the chicken cooks through fully.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with a coconut milk or cashew cream alternative, and use a dairy-free Parmesan-style cheese or nutritional yeast for a similar flavor.