Cozy, comforting, and seriously easy to make
Hey there!
If you love Chicken Parmesan but don’t want the hassle of frying, layering, or turning on the oven—this Crockpot Chicken Parmesan Soup is gonna be your new favorite. It’s creamy, cheesy, tomatoey (is that a word?), and packed with all the flavors you love in the classic dish. But here’s the magic—your slow cooker does most of the work.
I’ve made this one on cold nights, busy days, and even for a friend who needed a meal drop-off. It always hits the spot. Plus, your kitchen smells amazing all day while it simmers. Let’s get into it.

🍅 What You’ll Need
- 1.5 lbs boneless skinless chicken breasts
- 1 (24 oz) jar of marinara sauce
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup dry pasta (small shapes like rotini or shells work best)
- ½ cup heavy cream
- Fresh basil (optional, for garnish)
- Croutons or toasted bread (for serving)

💛 Why I Love This Recipe
This soup is everything I love about comfort food. It’s easy, cheesy, and totally satisfying.
- No frying or layering—just dump, cook, and stir.
- Makes a lot, perfect for leftovers.
- The flavors of Chicken Parm, but in cozy soup form.
- It’s a great freezer meal.
- Total crowd-pleaser, no matter who you’re feeding.
🍲 Makes:
6 servings
⏱️ Cook Time: 6-8 hours on low or 3-4 hours on high in the slow cooker
- 20 minutes to finish up at the end
🧠 Why This Recipe Works (Quick Science)
- Slow cooking breaks down the chicken and makes it super tender and easy to shred.
- Tomato acid + dairy balance out for a rich, creamy base when cream is added at the end.
- Adding cheese last keeps it from getting grainy and helps it melt smooth into the soup.
🗓️ Meal Plan Ideas
- Sunday Dinner: Serve with garlic bread and a side salad.
- Weeknight Meal Prep: Make a batch and eat for lunch all week.
- Freezer Meal: Freeze half for a busy night later.
🙅 Common Mistakes
- Adding dairy too early – It can curdle. Wait till the end.
- Not seasoning enough – Taste as you go, especially after adding broth.
- Using too much pasta – It can soak up all the broth if you go overboard.
- Overcooking pasta – Add it at the end so it doesn’t turn mushy.
🧂 Pro Tips
- Shred the chicken right in the pot using two forks—super easy and mess-free.
- Don’t skip the Parmesan—it adds that sharp, nutty flavor Chicken Parm is known for.
- Add a parmesan rind to the soup while it simmers if you’ve got one for even more flavor.
- Want it thicker? Let it simmer uncovered for the last 30 minutes.
- Croutons on top = next-level crunch. Trust me.
🔧 Tools You’ll Need
- Crockpot/slow cooker
- Measuring cups and spoons
- Wooden spoon
- Cheese grater (if not pre-shredded)
- Ladle
- Knife and cutting board
🔁 Substitutions & Variations
- Swap chicken breasts for thighs for extra tenderness.
- Use gluten-free pasta if needed.
- Sub Greek yogurt for cream if you want it lighter (add it at the end, stirred in off heat).
- Add spinach or kale for some greens.
- No mozzarella? Try provolone or shredded Italian blend.
⏳ Make Ahead Tips
- You can prep everything (except dairy and pasta) the night before and keep it in the fridge. In the morning, just turn on the slow cooker.
- Shred the cheese and measure out pasta ahead of time.
👩🍳 How to Make Crockpot Chicken Parmesan Soup
Step 1: Add Everything Except Dairy, Cheese, and Pasta to the Slow Cooker
Place chicken breasts, marinara sauce, chicken broth, garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes into the crockpot. Stir to combine.

Step 2: Cook on Low for 6–8 Hours or High for 3–4 Hours
Let it go until the chicken is fully cooked and tender enough to shred.
Step 3: Shred the Chicken
Use two forks to shred the chicken right in the pot.

Step 4: Stir in Pasta
Add 1 cup of dry pasta. Cover and cook on high for 15-20 minutes, or until pasta is just tender.

Step 5: Stir in Cream, Mozzarella, and Parmesan
Add the heavy cream and cheeses. Stir until melted and creamy.

Step 6: Serve and Top with Croutons and Fresh Basil
Ladle into bowls, top with croutons and basil if using.

🥡 Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- Freezer: Freeze before adding pasta and dairy. Thaw, reheat, and then add those final ingredients for best texture.
- Tip: Add a splash of broth when reheating if it thickens too much.
🍽️ What to Serve With It
- Garlic bread or cheesy toast
- Caesar salad
- Roasted broccoli or green beans
- A glass of red wine if you’re feeling fancy
❓ FAQ
Can I make this without a slow cooker?
Yep! Use a Dutch oven and simmer on low for about 1 hour, then follow the same steps to finish it.
Can I use frozen chicken?
It’s safer to thaw first for slow cooking. If you use frozen, do it in the Instant Pot instead.
Is it spicy?
Not unless you add the red pepper flakes—totally optional.
Can I make it vegetarian?
Yes! Use veggie broth and substitute the chicken for white beans or chickpeas.
🥣 Let’s Make It!
I hope you love this soup as much as I do. It’s one of those recipes that feels like a warm hug. If you make it, drop a comment below and tell me how it went—or ask me any questions. I’m always here to help!
Happy slow cooking! 🍲💛
