The moment you lift the lid of your Crock Pot, the rich, savory scent of garlic, basil, and Parmesan wafts through the kitchen, making it nearly impossible to wait even a second before diving in. It’s like the comfort of a traditional Chicken Parmesan, but in soup form, and oh, does it hit the spot. The chicken becomes so tender, practically falling apart, while the tomatoes and herbs simmer together, creating a symphony of flavors that will have you spooning in for just one more bite. The creamy texture, courtesy of that luscious cream cheese and a touch of heavy cream, envelopes every spoonful like a warm, cozy hug.
What I love most about this recipe is how easy it is to adjust based on your tastes. You can kick up the heat with a little red pepper flake or even add more cheese if you’re a fan of that gooey, cheesy goodness. If you’re craving a heartier version, toss in some pasta towards the end of cooking—it’s like a little bonus surprise in every bowl! This soup is a true crowd-pleaser, perfect for both a cozy night in or a casual gathering with friends and family. The best part? It only takes a few minutes of prep and does all the work on its own, so you get to enjoy all the benefits without the fuss. Trust me, your taste buds are in for a treat!
Key Ingredients in Crock Pot Creamy Chicken Parmesan Soup
This soup is all about layering flavors, and each ingredient plays a pivotal role in creating the ultimate comforting dish. From the tender chicken to the rich cheeses and zesty tomatoes, each one contributes to the perfect balance of creamy, savory, and slightly tangy goodness. Let’s break it down:
Boneless skinless chicken breasts: The star protein of the dish, these tender pieces of chicken soak up all the flavor from the broth, garlic, and seasonings while becoming incredibly juicy and easy to shred.
Olive oil: A touch of olive oil is used to sauté the onion and garlic at the beginning, enhancing the overall depth of flavor while keeping things light and healthy.
Small onion, diced: The onion adds a mild, sweet base note to the soup, and when it’s sautéed with garlic, it creates a flavorful foundation that elevates the entire dish.
Garlic, minced: A few cloves of garlic are essential to infuse the soup with that unmistakable, aromatic bite that complements the creamy and cheesy elements perfectly.
Chicken broth: This is the liquid backbone of the soup, adding richness and depth to the broth while infusing all the ingredients with savory goodness.
Heavy cream: The heavy cream gives the soup its luxuriously creamy texture, adding richness and a velvety mouthfeel that makes every spoonful feel indulgent.
Cream cheese, cubed: Cream cheese adds a tangy creaminess that blends seamlessly with the heavy cream, enriching the soup’s texture and flavor profile.
Grated Parmesan cheese: This cheese brings that nutty, salty punch that’s quintessential to Chicken Parmesan, and it melts beautifully into the soup, creating a deep umami flavor.
Shredded mozzarella cheese: Mozzarella provides the gooey, melty goodness that we all love in Chicken Parmesan, making every bite cheesy and comforting.
Canned diced tomatoes, undrained: The tomatoes add a bright, slightly acidic note that cuts through the richness of the cream, and the juices from the can add extra depth to the broth.
Italian seasoning: A blend of herbs like oregano, thyme, and rosemary, Italian seasoning gives the soup that perfect “herby” flavor, bringing everything together with a touch of Italy.
Salt: A bit of salt enhances the overall flavors, helping to bring out the natural taste of the chicken, cheese, and herbs.
Black pepper: Black pepper adds a mild kick and depth to balance the creamy ingredients without overpowering the other flavors.
Uncooked pasta (penne or rotini): The pasta absorbs the broth and adds a hearty bite to the soup. As it cooks in the slow cooker, it adds another comforting texture to every spoonful.
Fresh basil, chopped: Fresh basil is the finishing touch, adding a burst of brightness and a pop of color that takes this soup from delicious to irresistible.
How to Make Crock Pot Creamy Chicken Parmesan Soup
- STEP 1: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring occasionally to prevent burning.
- STEP 2: Transfer the sautéed onion and garlic mixture to your Crock Pot. Add the boneless skinless chicken breasts, chicken broth, canned diced tomatoes (with their juices), Italian seasoning, salt, and black pepper. Stir everything together to combine.
- STEP 3: Cover the Crock Pot with the lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.
- STEP 4: Once the chicken is cooked, remove it from the Crock Pot and shred it with two forks. Return the shredded chicken to the soup.
- STEP 5: Stir in the cream cheese and heavy cream, making sure the cream cheese melts into the soup and creates that creamy texture. Let it cook for an additional 15-20 minutes on low to allow the flavors to meld together.
- STEP 6: If you’re adding pasta, this is the time! Stir in uncooked pasta and let it cook in the soup for 20-25 minutes, or until tender. Add more broth if needed to ensure the pasta cooks properly.
- STEP 7: Once the pasta is cooked, stir in the grated Parmesan cheese and shredded mozzarella cheese. Let the cheese melt and become gooey, turning the soup into a cheesy, creamy dream.
- STEP 8: Finally, sprinkle in the fresh chopped basil for a pop of color and a burst of flavor. Give it one last stir, and the soup is ready to serve!
Serving Suggestions for Crock Pot Creamy Chicken Parmesan Soup
1. Pair with a Crunchy Side Salad
A light, fresh salad is the perfect contrast to the rich, creamy soup. Try a simple mixed greens salad with a tangy balsamic vinaigrette. The crispness and acidity will cut through the indulgence of the soup and leave you feeling refreshed between bites. For an extra flavor boost, toss in some cherry tomatoes, cucumbers, and a handful of toasted croutons.
2. Serve with Garlic Bread
You can never go wrong with garlic bread! The crispy, buttery slices are perfect for dipping into the creamy soup. I love using a baguette or Italian loaf, slathering it with garlic butter, and toasting it in the oven until golden brown. It’s a game-changer when you’ve got cheesy soup in front of you.
3. Top with Extra Cheese
Go ahead, take it up a notch! For the ultimate cheesy experience, sprinkle some extra grated Parmesan and mozzarella on top of your soup right before serving. Then, throw it under the broiler for just a minute to get that perfect melty, bubbly top. Trust me, this extra indulgence is so worth it!
How to Store Crock Pot Creamy Chicken Parmesan Soup
If you’re lucky enough to have leftovers (though I’m not sure that’s ever the case in my house!), storing this soup is easy, and it keeps its deliciousness for days. First off, make sure the soup has cooled to room temperature before transferring it to an airtight container. This helps to avoid condensation, which could affect the texture and flavor. I recommend using a glass container with a tight-fitting lid to keep the flavors locked in.
For short-term storage, you can keep the soup in the fridge for up to 3-4 days. Just give it a good stir when you reheat it, as the cream cheese and heavy cream might separate slightly. If you’re planning on eating it soon, just reheat it over low heat on the stove, adding a splash of broth if it’s become too thick. The creamy texture will come back to life in no time.
If you want to extend its life a bit longer, freezing is your best option. Scoop the cooled soup into freezer-safe containers, leaving a bit of space at the top since it will expand as it freezes. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat gently on the stove. The soup might lose some of its creaminess after freezing, but with a little extra cream or broth added, it’ll be just as comforting as the first time you made it.
Conclusion
And there you have it—your Crock Pot Creamy Chicken Parmesan Soup, ready to become your new go-to comfort food. With its rich, velvety texture and the perfect balance of savory flavors, it’s the kind of dish that’ll leave you smiling after every bite. Whether you’re snuggled up on the couch or hosting a casual dinner with loved ones, this soup is sure to impress and satisfy.
I hope you enjoy making this recipe as much as I do, and that it fills your home with the cozy, irresistible aromas of garlic, cheese, and tomatoes. I’d love to hear what you think if you give it a try! Feel free to drop a comment, ask any questions, or share any tweaks you made—I’m always up for a good kitchen chat. After all, cooking is all about making it your own, right?
Enjoy the soup, and happy cooking!
Crock Pot Creamy Chicken Parmesan Soup
Description
This Crock Pot Creamy Chicken Parmesan Soup is the ultimate comfort food! Tender chicken, rich cream, and savory Parmesan blend together in a velvety broth, topped with crispy breadcrumbs for that perfect finish. It's warm, creamy, and absolutely irresistible!
Ingredients
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add the diced onion to the skillet and sauté for about 3-4 minutes until softened.
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Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.
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Transfer the sautéed onion and garlic mixture to the crock pot.
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Place the boneless, skinless chicken breasts into the crock pot on top of the onion and garlic mixture.
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Pour the chicken broth into the crock pot, ensuring the chicken is partially submerged.
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Add the heavy cream to the crock pot and stir gently to combine.
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Cube the cream cheese into small pieces and add it to the crock pot.
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Stir the mixture to help the cream cheese dissolve as it cooks.
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Sprinkle in the grated Parmesan cheese and stir to combine.
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Add the shredded mozzarella cheese into the crock pot and stir again.
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Pour the undrained can of diced tomatoes into the crock pot and stir to combine.
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Sprinkle the Italian seasoning, salt, and black pepper over the ingredients in the crock pot and stir to incorporate.
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Cover the crock pot with the lid and cook on low for 6 hours or high for 3 hours.
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After the cooking time is up, carefully remove the chicken breasts from the crock pot and shred them using two forks.
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Return the shredded chicken to the crock pot and stir it into the soup.
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Add the uncooked pasta to the crock pot and stir well to ensure it is evenly distributed.
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Cover the crock pot again and cook for an additional 20-30 minutes, or until the pasta is tender and fully cooked.
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Once the pasta is cooked, stir the soup well to combine everything evenly.
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Garnish the soup with the freshly chopped basil before serving.
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Serve the soup hot, and enjoy!
Note
- For a richer flavor, you can sauté the chicken breasts in the olive oil before adding them to the crock pot.
- If you prefer a thicker soup, you can reduce the amount of chicken broth by half or add extra cream cheese.
- You can substitute the pasta for a gluten-free variety or use zoodles (zucchini noodles) for a low-carb option.
- Feel free to add vegetables like spinach, mushrooms, or bell peppers to enhance the soup's texture and flavor.
- To make this recipe in advance, you can prepare the soup and store it in the refrigerator for up to 3 days, reheating as needed.
