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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with a rich tomato-parmesan broth and tender shredded chicken. Penne or rigatoni cooks in the slow cooker, then mozzarella melts on top for a classic chicken parm effect.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken base and flavor
  • 1.5 lb chicken breasts (raw)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 salt and pepper to taste
Pasta and cheese topping
  • 8 oz penne or rigatoni (added last 30 min)
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan, grated
Serving
  • 1 Fresh basil and garlic breadcrumbs for serving

Equipment

  • 1 crockpot

Method
 

Slow cook the soup base
  1. Place the raw chicken in the crockpot, then add crushed tomatoes, diced tomatoes, chicken broth, tomato paste, garlic, onion, Italian seasoning, and dried basil. Season with salt and pepper to taste.
  2. Cover and cook on Low for 5-6 hours (or High for about 3 hours) until the chicken is tender and shreds easily. You should see gentle bubbling throughout the broth.
Shred chicken and cook pasta
  1. Remove the chicken, shred it, and return the shredded chicken to the crockpot. Stir to distribute the chicken evenly.
  2. Add the penne or rigatoni and cook on High for 25-30 minutes until tender. Stir once or twice so the pasta cooks evenly.
Melt cheese and serve
  1. Ladle the soup into bowls, then top each with shredded mozzarella and grated parmesan. The cheese should sit fully on top of the hot broth.
  2. Broil or microwave briefly until the mozzarella melts and turns glossy. Serve immediately while the cheese is melted.
  3. Garnish each bowl with fresh basil and garlic breadcrumbs. Add the breadcrumbs last so they stay crisp.

Notes

Pro tip: shred the chicken while it’s still warm, then stir the soup well before adding pasta so every bite tastes like tomato-parmesan. Refrigerate leftovers up to 3 days; the pasta will soften, but it’s still great. Freezing is not recommended because pasta texture can turn mushy after thawing. For a lighter option, use part-skim mozzarella and reduce the parmesan to taste to lower saturated fat.