Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty one-pot meal that combines tender chicken, rich Parmesan cheese, and a flavorful tomato base. Slow-cooked to perfection, it delivers a creamy, savory soup with Italian flair, perfect for a cozy dinner or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Main 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
- Prepare Ingredients: Place the raw chicken breasts or thighs at the bottom of your crock pot to act as the base protein for the soup.
- Add Vegetables and Seasonings: Add the finely chopped onion, minced garlic, Italian seasoning, and optional red pepper flakes over the chicken, then pour in the can of crushed tomatoes.
- Add Broth: Pour 4 cups of low-sodium chicken broth over all the ingredients to provide the liquid base for the soup.
- Cook Slow: Cover the crock pot and cook the soup on low for 6 to 7 hours, or if short on time, cook on high for 3 to 4 hours until the chicken is tender.
- Shred Chicken: Remove the cooked chicken and shred it using two forks, then return the shredded chicken back into the crock pot.
- Add Cream: Stir in 1 cup of heavy cream to enrich the soup and create a creamy texture.
- Thicken Soup (Optional): Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the soup to thicken the consistency.
- Add Parmesan Cheese: Gradually add the freshly grated Parmesan cheese, stirring constantly until it melts completely into the soup.
- Simmer: Cook the soup uncovered on low heat for an additional 20 to 30 minutes to let flavors meld and thicken further.
- Season and Garnish: Season the soup with salt and pepper to taste, then garnish with freshly chopped parsley before serving.
Notes
- Using boneless, skinless chicken thighs will yield a juicier texture, but breasts work equally well.
- The red pepper flakes add a subtle heat; omit if you prefer a milder soup.
- For a thicker soup, definitely add the cornstarch slurry; otherwise, it will remain a bit more broth-like.
- Freshly grated Parmesan cheese is preferred for better melting and flavor compared to pre-grated versions.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: Creamy Chicken Parmesan Soup, Crock Pot Soup, Slow Cooker Soup, Italian Soup, Comfort Food, Chicken Soup, Parmesan Cheese Soup
