Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful twist on a classic favorite. Packed with tender chicken, savory tomatoes, and rich Parmesan, it’s an easy slow-cooker meal perfect for busy days. Let your crock pot do the work while you enjoy a creamy, hearty soup.

The image shows a white bowl filled with creamy soup that has an orange color, topped with shredded chicken pieces spread evenly on top. There are small green herbs sprinkled over the chicken, adding a touch of color and texture. A soft biscuit, golden brown on the outside, rests on the edge of the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the raw chicken breasts or thighs in the bottom of the crock pot.
Step 2: Add the chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes (if using), and crushed tomatoes on top of the chicken.
Step 3: Pour the low-sodium chicken broth over all the ingredients.
Step 4: Cover the crock pot and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Step 5: Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
Step 6: Stir in the heavy cream thoroughly.
Step 7: If you prefer a thicker soup, mix the cornstarch with cold water to create a slurry, then stir it into the soup and cook for a few minutes until thickened.
Step 8: Gradually add the freshly grated Parmesan cheese, stirring constantly until it melts completely into the soup.
Step 9: Cook the soup uncovered on low heat for an additional 20–30 minutes to allow flavors to meld.
Step 10: Season the soup with salt and pepper to taste, then garnish with chopped fresh parsley before serving.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream.
Add cooked pasta or rice at the end for a heartier meal.
Use fresh herbs like basil or oregano instead of Italian seasoning for a different flavor profile.
If you don’t have a crock pot, you can prepare this soup on the stovetop by simmering gently until the chicken is cooked and tender.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent the cream from separating. If the soup thickens too much after refrigeration, add a splash of chicken broth or water when reheating.

How to Serve

The image shows a white bowl filled with tomato soup that has a smooth red surface. On top of the soup, there are golden-brown croutons scattered unevenly, along with small white cubes of cheese and a sprinkle of shredded pale yellow cheese. The bowl sits on a white marbled surface, with some chalk writing faintly visible around it. A woman's hand is partly holding the bowl on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it will extend the cooking time. Make sure the chicken reaches an internal temperature of 165°F (74°C) before shredding.

What can I use instead of heavy cream?

You can substitute half-and-half, whole milk, or a dairy-free cream alternative depending on your preference. Keep in mind the soup may be less rich and creamy without heavy cream.