Go Back

Creamy Crockpot Chicken Parmesan Soup

All the flavors of classic Chicken Parmesan in a cozy, creamy soup. This slow cooker recipe features tender chicken, rich tomato broth, spinach, and plenty of parmesan cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 Bowls
Course: Main Course, Soup
Cuisine: Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs boneless skinless chicken breasts
  • 1 jar (24oz) marinara sauce Rao's or similar quality
  • 1 cup chicken broth low sodium
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 0.5 tsp red pepper flakes optional
Finishing
  • 0.5 cup heavy cream
  • 0.5 cup parmesan cheese freshly grated, plus more for garnish
  • 3 cups fresh spinach
  • 1 pinch salt and pepper to taste

Equipment

  • Slow Cooker (6qt+)
  • Forks for shredding
  • Knife
  • Cutting board

Method
 

  1. Place chicken breasts, marinara sauce, chicken broth, diced onion, garlic, Italian seasoning, and red pepper flakes into the slow cooker.
  2. Stir to combine slightly, ensuring chicken is covered by liquid.
  3. Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours, until chicken is cooked through.
  4. Remove chicken from the pot and shred into bite-sized pieces using two forks.
  5. Return shredded chicken to the slow cooker.
  6. Stir in heavy cream, grated parmesan cheese, and fresh spinach.
  7. Cover and let sit on LOW for 5-10 minutes until spinach is wilted and cheese is melted.
  8. Taste and season with salt and pepper. Serve hot topped with extra cheese.

Notes

To make this even heartier, add cooked cheese tortellini during the last 15 minutes.