Crockpot Chicken Parmesan Soup (slow Cooker) Recipe
Make Crockpot Chicken Parmesan Soup (slow Cooker) Recipe for cozy, hands-off comfort—set the slow cooker and enjoy a cheesy tomato stew.
Ingredients
- 4 garlic cloves minced
- 1 green bell pepper chopped
- ½ medium white onion chopped
- 1 can crushed tomatoes 14.5 ounces
- ½ pound raw boneless, skinless chicken breast
- 5 cups low sodium chicken broth plus additional if needed
- ½ cup shredded Parmesan cheese plus extra for garnish
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 4 ounces uncooked dry gemelli or penne pasta
- 2 tablespoons unsalted butter optional
- Chopped fresh basil or parsley for garnish
Instructions
Step 1: Add the base ingredients to the slow cooker
In a roomy slow cooker insert, arrange the building blocks of the soup so they nestle together and will slowly meld: pile the minced garlic, chopped green bell pepper, and chopped white onion in small clusters around two raw boneless, skinless chicken breasts, spoon in the crushed tomatoes, and pour the measured chicken broth into a small well so the liquid surrounds the chicken evenly. Sprinkle in the shredded Parmesan, scatter the chopped basil and oregano, and season with kosher salt, black pepper and red pepper flakes. Give everything one careful stir so the tomatoes and broth embrace the chicken and vegetables, then set the slow cooker to low or high for the long gentle simmer that will transform these raw elements into tender, tomato-rich soup.
Step 2: Shred the chicken
When the chicken is fork-tender from slow cooking, lift the breasts onto a cutting board and use two forks to coarse-shred the meat — rustic, irregular strands are perfect here because they create little pockets that hold the tomato broth. Return that ragged, tender shredded chicken to the pot so it disperses through the tomato base and vegetables; stir gently until the sauce clasps the threads of meat and the bowl looks homely and packed with shredded protein and flecks of basil. The texture shifts from whole-slice to a soft, ragged, pull-apart consistency that feels comforting and substantial.
Step 3: Cook the pasta in the soup
Push the uncooked gemelli or penne into the hot soup, stir so each noodle is coated in tomato broth, and switch the cooker to high so the pasta cooks directly in the simmering liquid. Monitor the short pasta until it turns al dente — the broth will thicken as the pasta absorbs liquid, so add extra chicken broth or water if you want a looser consistency. The visual change is obvious: compact, dry pasta turns into plump, sauce-hugging pieces scattered through a slightly thicker, glossy tomato stew.
Step 4: Finish and serve
Finish the soup by stirring in a knob of unsalted butter for a silky sheen, taste and adjust the seasoning, and ladle into serving bowls. Garnish each bowl with extra shredded Parmesan and a bright scattering of chopped fresh basil or parsley; the contrast of melting cheese against the warm tomato surface and the fresh green herbs gives the final dish a welcoming, homey look. Serve hot with the comforting, cheesy, tomato-forward character at the forefront.
Notes
- Add pasta near the end to prevent it from getting mushy.
- Use low-sodium broth to better control the soup's salt level.
- Freeze the broth and chicken separately from pasta for best freezer results.
- Freshly grated Parmesan adds much more flavor than pre-grated versions.
- If soup is too thick after adding pasta, thin with extra broth or water.