Slow Cooker Chicken Parmesan Soup

Slow Cooker Chicken Parmesan Soup is a warm, cozy twist on the classic Italian favorite, made easy with the magic of a slow cooker. It’s packed with tender shredded chicken, hearty pasta, and rich tomato flavor, all finished with melty Parmesan cheese. I love how it captures all the comfort of Chicken Parmesan in spoonable form—perfect for chilly nights or busy days.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to throw together and full of comforting, familiar flavors. The slow cooker does all the work, and by dinnertime, I have a rich, hearty soup ready to serve. It’s a fun and unique way to enjoy a beloved classic, and it always gets rave reviews at my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Crushed tomatoes

• Chicken broth

• Tomato paste

• Onion, chopped

• Garlic, minced

• Italian seasoning

• Dried basil (optional)

• Salt

• Black pepper

• Pasta (small shapes like ditalini, rotini, or elbow)

• Shredded Parmesan cheese

• Shredded mozzarella cheese (for topping)

• Fresh basil or parsley (optional, for garnish)

Directions

1. I add the chicken, crushed tomatoes, chicken broth, tomato paste, onion, garlic, Italian seasoning, salt, and pepper to the slow cooker.

2. I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.

3. I remove the chicken, shred it with two forks, and return it to the soup.

4. About 30 minutes before serving, I stir in the uncooked pasta and let it cook until tender.

5. Once the pasta is done, I stir in the Parmesan cheese until melted and well combined.

6. I ladle the soup into bowls and top each serving with a sprinkle of mozzarella and a bit of chopped basil or parsley, if I want to dress it up.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: 6.5–7.5 hours

Variations

• I sometimes use crushed fire-roasted tomatoes for a smoky flavor.

• To make it creamy, I stir in a splash of heavy cream or half-and-half before serving.

• I add red pepper flakes for a spicy kick.

• If I’m out of pasta, I use cooked rice or even tortellini for a different texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much. The pasta may continue to absorb liquid, but it’s still delicious. This soup also freezes well if I leave the pasta out and add it fresh when reheating.

FAQs

Can I use precooked chicken?

Yes, I’ve made this with shredded rotisserie chicken—just reduce the cook time and add the chicken in the last hour.

What kind of pasta works best?

I like using small shapes like ditalini, elbows, or shells because they hold up well in soup and don’t overwhelm the texture.

Can I make this on the stovetop?

Yes, I simmer the ingredients in a large pot, cook the chicken until tender, shred it, and add pasta just like in the slow cooker version.

Is this soup freezer-friendly?

Absolutely. I freeze it without the pasta, then thaw and reheat with freshly cooked pasta stirred in.

How can I make it gluten-free?

I use gluten-free pasta or serve it without pasta entirely—it’s still hearty and flavorful.

Conclusion

Slow Cooker Chicken Parmesan Soup is everything I love about a warm, comforting meal—easy to make, full of bold flavor, and perfect for busy days. It turns a classic into a spoonful of cozy, cheesy goodness, and it’s a hit every time I serve it. This is one recipe I always come back to when I need something hearty and hassle-free.