Heartwarming Easy Creamy Crockpot Chicken Parmesan Soup

This Easy Creamy Crockpot Chicken Parmesan Soup is a cozy and delicious meal perfect for chilly evenings.

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Course: Dinner

Cuisine: Italian

Keyword: Chicken, Creamy, crockpot, Easy, parmesan, soup

Prep Time: 15

Cook Time: 3 30

Total Time: 3 45

Servings: bowls

Calories: 350kcal

Equipment

Slow Cooker

Ingredients

For the Soup Base

3 cloves Garlic, minced Adds depth of flavor; garlic powder can be used as a substitute.
1 Green bell pepper, chopped Provides slight sweetness and crunch; red or yellow peppers work well too.
14.5 ounces Crushed tomatoes The soup's foundation; use high-quality tomatoes for the best results.
0.5 pound Chicken breasts, raw boneless, skinless Cooks tender and shreds easily; frozen chicken can be used.
3 cups Chicken broth Adds rich depth and heartiness; opt for homemade or store-bought.
0.5 cup White onion, chopped Establishes a strong base flavor; yellow onion is a good substitute.
1/3 cup Parmesan cheese, shredded Enriches the texture and taste, perfect for that creamy comfort.
1 tablespoon Fresh basil, chopped Brings a fresh herbal note; dried basil can be used.
2 teaspoons Fresh oregano, chopped Adds Mediterranean flavor; swap for dried oregano if necessary.
1/8 teaspoon Red pepper flakes Adds gentle heat; adjust based on your spice preference.

For the Pasta

4 ounces Dry pasta, uncooked gemelli or penne Provides heartiness and absorbs the broth's flavors.

For Garnish

Fresh basil or parsley Enhances presentation and flavor.

Instructions

Preparation

In your slow cooker, stir together minced garlic, chopped bell pepper, crushed tomatoes, chicken breasts, chicken broth, chopped onion, shredded Parmesan cheese, chopped basil, oregano, and red pepper flakes until well mixed.
Cover the slow cooker and set it to cook on high for 3.5 hours or on low for 7 hours.
Once the cooking time is up, carefully transfer the chicken breasts to a cutting board and shred the chicken into bite-sized pieces, returning it to the slow cooker afterward.
Add the uncooked pasta to the slow cooker, cover, and cook on high for an additional 30 minutes or until the pasta is al dente.
Ladle the soup into bowls and top with extra Parmesan cheese and chopped fresh herbs for that final touch.

Notes

Customizable by adding veggies like spinach or zucchini, or switching proteins for a unique twist. Leftovers can be stored in an airtight container in the fridge for up to three days.

Nutrition