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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup that simmers in a slow cooker until the chicken is tender, then gets tossed with penne for a cozy tomato-red broth. Finish with a thick melted layer of mozzarella and buttery toasted breadcrumbs for the classic Parmesan-meets-soup texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and tomato broth base
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 3 cup chicken broth
  • 1 small onion, diced
  • 4 garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper
Pasta and toppings
  • 2 cup penne pasta, cooked separately
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Italian breadcrumbs, toasted in butter
  • 1 Fresh basil for garnish

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker soup
  1. Place the chicken breasts in the slow cooker.
  2. Add the crushed tomatoes, diced tomatoes, chicken broth, onion, garlic, dried basil, dried oregano, red pepper flakes, salt, and black pepper.
  3. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily pulls apart.
Shred, combine, and finish
  1. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  2. Stir in the cooked penne pasta and heat through on high for 10 minutes, so the pasta turns glossy in the broth.
Serve
  1. Ladle the soup into bowls and top each with shredded mozzarella, grated Parmesan, toasted Italian breadcrumbs, and fresh basil so the mozzarella starts melting on contact.

Notes

For best texture, shred the chicken while it’s warm so it falls into bite-size pieces that distribute evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. Freezing is not recommended because pasta can soften too much after thawing. For a lower-carb swap, use cauliflower “rice” or chickpea pasta in place of penne, keeping the toppings the same.