Slow Cooker Chicken Parmesan Soup

Slow Cooker Chicken Parmesan Soup – Cozy, Cheesy Comfort in a Bowl 

This Slow Cooker Chicken Parmesan Soup is one of those recipes I keep coming back to—especially when I’m craving something hearty, comforting, and packed with flavor. It has all the classic tastes of chicken parm, but in a rich, creamy soup form. Toss everything in the slow cooker and let it do the magic. By dinnertime, your kitchen will smell amazing, and you’ll have a cheesy bowl of goodness ready to enjoy!

 Ingredients:

• 1 lb boneless, skinless chicken breasts

• 1 onion, diced

• 3 garlic cloves, minced

• 4 cups chicken broth

• 1 can (14 oz) crushed tomatoes

• 1 can (6 oz) tomato paste

• 1 tbsp dried basil

• 1 tbsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1½ cups uncooked rotini or elbow pasta

• Fresh basil (optional, for garnish)

How I Make It:

1. Start with the base:
I toss the chicken breasts, diced onion, garlic, broth, crushed tomatoes, tomato paste, and all the herbs and spices right into my slow cooker. Give it a quick stir—it already smells like a good meal is on the way!

2. Let it cook slow & low:
I cover and let everything cook on low for 6–7 hours. The chicken comes out incredibly tender and easy to shred with just two forks.

3. Add creamy, cheesy goodness:
Once the chicken’s shredded, I stir in the heavy cream, Parmesan, and mozzarella. The soup turns creamy, rich, and irresistibly cheesy.

4. Pasta time!
Next, I add the uncooked pasta, stir it in, and cover the slow cooker again. Let it go for another 30–45 minutes until the pasta is perfectly tender.

5. Serve & enjoy:
I ladle this delicious soup into bowls, sprinkle on some fresh basil if I have it, and serve it up hot. It’s like a cozy hug in a bowl—especially great for chilly nights!

For more details, visit the full recipe

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