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CROCK POT CREAMY CHICKEN PARMESAN SOUP centered hero view, clean and uncluttered
Joe Rooney

Crock Pot Creamy Chicken Parmesan Soup Easy Dinner

This Crock Pot Creamy Chicken Parmesan Soup combines rich Parmesan cheese, tender shredded chicken, and flavorful tomatoes into a hearty slow cooker soup. It’s an easy dinner option perfect for weeknight meals or a comforting family dinner, delivering all the taste of a classic chicken parmesan recipe in a warm, creamy bowl.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

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

Method
 

  1. Place the raw chicken pieces at the base of your crock pot.
  2. Add the finely chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes if using, and the can of crushed tomatoes on top.
  3. Pour the chicken broth around the ingredients to cover them evenly.
  4. Cover the crock pot and cook on a low setting for 6 to 7 hours, or switch to high for 3 to 4 hours if short on time.
  5. Carefully remove the chicken and shred it with two forks, then return the shredded chicken into the crock pot.
  6. Stir in the heavy cream thoroughly to combine.
  7. If you want a thicker soup, mix cornstarch with cold water to create a slurry and stir it into the crock pot.
  8. Slowly add the freshly grated Parmesan cheese, stirring constantly until the cheese has melted smoothly into the soup.
  9. Leave the crock pot uncovered and let the soup cook on low for an additional 20 to 30 minutes to let flavors blend and thicken.
  10. Season the soup with salt and pepper according to your taste, then sprinkle chopped fresh parsley over the top before serving.

Notes

  • For a thicker soup, be sure to add the cornstarch slurry gradually and stir well. Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.