Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish combining tender chicken, savory tomatoes, and creamy parmesan cheese. Slow-cooked to perfection, this soup offers rich Italian flavors with an effortless one-pot preparation perfect for busy days or cozy meals.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high) plus 30 minutes additional simmer
- Total Time: 6 hours 45 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Base 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
Dairy and Thickening
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Garnish and Seasoning
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Crock Pot: Place the raw chicken breasts or thighs in the bottom of the crock pot, ensuring they are spread out evenly for even cooking.
- Add Aromatics and Seasonings: Add the finely chopped yellow onion, minced garlic, Italian seasoning, crushed red pepper flakes if using, and the can of crushed tomatoes on top of the chicken.
- Pour Broth: Pour the 4 cups of low-sodium chicken broth over all the ingredients in the crock pot, filling the pot to ensure the chicken is mostly submerged.
- Cook Chicken: Cover the crock pot with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is thoroughly cooked and tender.
- Shred Chicken: Remove the chicken pieces from the crock pot and shred them using two forks, then return the shredded chicken back into the crock pot.
- Add Cream: Stir in 1 cup of heavy cream to create the rich, creamy base of the soup.
- Thicken Soup (Optional): If a thicker consistency is desired, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then gradually add it to the crock pot, stirring well to combine.
- Add Parmesan Cheese: Gradually add the freshly grated Parmesan cheese, stirring constantly until the cheese melts fully into the soup, enhancing its flavor and texture.
- Final Simmer: Cook the soup uncovered on low setting for an additional 20 to 30 minutes. This step helps thicken the soup and blend the flavors.
- Season and Garnish: Taste the soup and season with salt and pepper as needed. Garnish with chopped fresh parsley just before serving to add freshness and color.
Notes
- For a lower-fat version, use half-and-half instead of heavy cream.
- Gluten-free option: Ensure cornstarch is certified gluten-free.
- You can substitute chicken thighs for breasts for a juicier texture.
- If you prefer a spicier soup, increase crushed red pepper flakes.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- This soup can be frozen for up to 2 months; thaw overnight before reheating gently.
Keywords: chicken parmesan soup, crock pot soup, creamy chicken soup, slow cooker recipes, Italian soup
