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Crock Pot Creamy Chicken Parmesan Soup

All the flavors of Chicken Parmesan in a comforting, creamy soup. Tender shredded chicken in a tomato-cream broth, topped with crunchy garlic croutons and plenty of cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Comfort Food, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 jar (24oz) marinara sauce garlic and herb preferred
  • 1 can (14oz) crushed tomatoes
  • 3 cups chicken broth low sodium
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 0.5 tsp red pepper flakes optional
Creamy Finish
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
Toppings
  • 1 cup garlic croutons large
  • 0.5 cup mozzarella cheese shredded
  • 2 tbsp fresh parsley chopped

Equipment

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

Method
 

  1. Place chicken, marinara sauce, crushed tomatoes, broth, onion, garlic, and spices into the slow cooker.
  2. Stir to combine, ensuring chicken is covered by liquid.
  3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  4. Remove chicken, shred with forks, and return to the pot.
  5. Stir in heavy cream and grated Parmesan cheese. Cover and cook on HIGH for 15 minutes to heat through.
  6. Ladle into bowls and top immediately with mozzarella, croutons, and fresh parsley.

Notes

For a thicker soup, mix 4oz of softened cream cheese into the broth before adding the heavy cream.