Ingredients and why they matter
- 1 pound boneless, skinless chicken breasts
Provide lean protein that becomes tender enough to shred in the slow cooker; most chicken Parm soups use whole breasts cooked low and slow. - 1 medium onion, diced
Adds sweetness and depth of flavor as it softens into the broth. - 3 cloves garlic, minced
Essential for classic Italian-style flavor; garlic is a staple in chicken Parmesan soup recipes. - 4 cups chicken broth
Forms the base of the soup and provides enough liquid to cook the chicken and (if desired) the pasta. Most recipes use around 4 cups stock. - 1 can (14.5 oz) diced tomatoes, undrained
Adds acidity, sweetness, and that tomato note reminiscent of chicken Parmesan. Using the juices contributes to the broth’s body. - 1 teaspoon Italian seasoning
A blend of herbs such as oregano, basil, and thyme that echoes traditional chicken Parm and Italian soups. - 1/2 teaspoon salt + 1/4 teaspoon black pepper
Basic seasoning to bring all flavors into balance; adjustments can be made after cooking. - 1 cup heavy cream or half-and-half
Stirred in at the end to create a creamy, velvety broth; recipes typically warn to add cream after slow cooking to avoid curdling. - 1 cup grated Parmesan cheese
Adds salty, nutty flavor and thickens the soup slightly; freshly grated Parmesan melts best, as many sources emphasize. - 2 cups fresh spinach (optional)
Stirred in at the end for color and nutrients; spinach or kale is common in creamy chicken and pasta soups. - 8 oz rotini, penne, or other pasta (optional but recommended)
Makes the soup more substantial. Similar chicken Parm soup recipes either cook pasta separately or add it at the end to avoid overcooking.
Step-by-step instructions
1. Load the slow cooker (no dairy yet)
Add the chicken breasts, diced onion, minced garlic, chicken broth, diced tomatoes (with their juices), Italian seasoning, salt, and pepper to your slow cooker. Give everything a gentle stir around the chicken. This dump-and-go approach matches most Crock Pot chicken Parmesan soup recipes.
Do not add the cream or Parmesan yet; dairy is typically reserved for the end of cooking in slow cooker soups.
2. Cook until the chicken is tender
Cover and cook:
- On LOW for 6–7 hours, or
- On HIGH for 3–4 hours,
until the chicken is very tender and easily shreds with a fork. These cook times line up with other slow cooker chicken Parm and creamy chicken soup recipes.
3. Shred the chicken
Remove the chicken breasts to a cutting board or shallow dish. Shred using two forks into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine with the tomato-broth mixture. Shredding and returning the meat is standard in chicken Parmesan and Tuscan-style slow cooker soups.
4. Stir in cream, Parmesan, and greens
Turn the slow cooker to LOW (or keep it on LOW if already there). Stir in the heavy cream or half‑and‑half and the grated Parmesan cheese until the cheese melts and the soup looks creamy and slightly thickened. Recipes consistently stress adding Parmesan and cream together at the end for a smooth, non-curdled finish.
If using spinach or kale, stir it in now. Let the soup heat for 10–15 minutes, or until the greens are wilted and the soup is hot and creamy.
5. Add pasta (two options)
For the best pasta texture, most chicken Parmesan soup recipes recommend cooking the pasta separately and adding it just before serving.
- Option A – Cook pasta separately (best texture):
Cook the pasta in salted boiling water according to package directions until al dente. Drain and stir into the soup just before serving. This keeps the pasta from becoming mushy and soaking up too much broth in the slow cooker. - Option B – All-in-one (more convenient):
If you prefer to cook everything in one pot, add the uncooked pasta directly to the slow cooker during the last 20–25 minutes of cook time, with the heat on HIGH, and cook until tender. This technique appears in some slow cooker creamy chicken pasta soups but can result in softer pasta.
6. Serve
Ladle the Crock Pot Creamy Chicken Parmesan Soup into bowls. Top with extra grated Parmesan and fresh basil or parsley if you like. Similar recipes often recommend serving with garlic bread or crusty bread for dipping.
Serve hot.
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