Dinner

Crockpot Chicken Parmesan Soup Recipe

ByLily Cross December 10, 2025December 10, 2025

Introduction

Crockpot Chicken Parmesan Soup is a comforting, creamy dish that combines the flavors of classic chicken parmesan with the ease of slow cooking. This hearty soup is perfect for busy days when you want a delicious meal waiting for you. Ready to warm your kitchen and your soul, it’s a must-try!

In a white bowl filled with creamy orange tomato sauce, there is a layer of spiral pasta at the bottom. On top, chunks of grilled chicken are scattered throughout, their light golden color contrasting with the sauce. The dish is garnished with a heap of shredded white cheese in the center and sprinkled with small green herb pieces. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
1 can (28 oz) crushed tomatoes
4 cups chicken broth
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Italian seasoning
2 cups uncooked rotini pasta
1 cup shredded Parmesan cheese
Salt and black pepper to taste

Instructions

Step 1: Place cubed chicken breasts into the crockpot.
Step 2: Add crushed tomatoes and chicken broth.
Step 3: Sprinkle in garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir to combine.
Step 4: Cover and cook on low for 6–7 hours or high for 3–4 hours.
Step 5: About 30 minutes before serving, stir in the uncooked rotini pasta.
Step 6: Cover again and cook until the pasta is tender.
Step 7: Reduce heat to warm and gently stir in the heavy cream.
Step 8: Let it sit for 5 minutes to warm through.
Step 9: Serve hot with a generous sprinkle of Parmesan cheese and optional parsley.

Tips & Variations

Substitute rotini with penne or small shells if preferred.
Add fresh basil or oregano for an herby twist.
For a lighter option, use half-and-half instead of heavy cream.
Include chopped spinach or kale in the last 15 minutes for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after refrigeration, add a splash of chicken broth or water when reheating to loosen it up.

How to Serve

The image shows a white bowl filled with creamy tomato sauce pasta. There are three layers: the bottom layer has yellow spiral rotini pasta arranged in a circle, the middle layer has chunks of cooked chicken, and the top layer is covered with a generous amount of shredded white cheese and small green herb pieces sprinkled on top. The sauce is orange and smooth, creating a rich texture around the pasta and chicken. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time on low to about 7–8 hours to ensure they cook through fully.

Is it possible to make this soup gluten-free?

Absolutely! Replace the rotini pasta with a gluten-free variety or use gluten-free noodles to keep the soup gluten-free.