Crock Pot Creamy Chicken Parmesan Soup
This Crock Pot Creamy Chicken Parmesan Soup is rich, cozy, and bursting with Italian flavor! Tender chicken, creamy tomato broth, and melted parmesan come together in one comforting bowl. Perfect for easy weeknight dinners, meal prep, or chilly nights — your family will love every spoonful.
Ingredients
- For the Soup:
- 2 boneless skinless chicken breasts or thighs
- 4 cups chicken broth or stock
- 1 can 15 oz crushed tomatoes or tomato sauce
- 3 cloves garlic minced
- 1 small onion chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 4 oz cream cheese or 1 cup heavy cream
- ½ cup grated parmesan cheese
- Fresh basil for garnish
- Optional Add-Ins:
- 1 cup cooked pasta rotini, penne, or elbow macaroni
- A handful of baby spinach or kale
- Red pepper flakes to taste
- Shredded mozzarella or provolone for extra cheesiness
Instructions
- Prepare the Base:
- Add chicken, crushed tomatoes, broth, garlic, onion, and Italian seasoning to the crock pot. Stir gently to combine.
- Slow Cook:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender enough to shred.
- Make It Creamy:
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in cream cheese (or heavy cream) and parmesan until smooth and creamy.
- Add Final Touches:
- If using pasta or spinach, stir them in during the last 10–15 minutes of cooking. This keeps the texture perfect.
- Serve:
- Ladle soup into bowls and top with extra parmesan and fresh basil. Pair with garlic bread or a salad for a complete meal.
Notes
- Use freshly grated parmesan for the best melt and flavor.
- For a lighter version, substitute Greek yogurt for cream cheese.
- If freezing, do so before adding pasta or spinach.
- To thicken, add a slurry of 1 tbsp cornstarch mixed with broth.
- Reheat slowly to maintain creamy texture.