There’s something about a slow-simmered soup that makes even the busiest day feel cozy again. This Crock Pot Creamy Chicken Parmesan Soup is pure comfort in a bowl – tender bites of chicken swirling in a rich, cheesy broth with hints of garlic, basil, and melted Parmesan. The way the aromas fill the kitchen after a long day? That’s the magic of good comfort food.
I started making this recipe years ago when I wanted the flavors of classic chicken Parmesan without all the breading and frying. It’s become one of my favorite creamy soup recipes for weeknights because you just toss everything in the slow cooker and let it work its charm. Plus, the cheese melts smoothly, giving that creamy, slightly tangy flavor that makes it feel special enough for a weekend dinner too.
Ingredients for Crock Pot Creamy Chicken Parmesan Soup
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 (15 oz) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Fresh basil or parsley, for garnish
How to Make Creamy Chicken Parmesan Soup in the Crock Pot
This slow cooker soup couldn’t be simpler. Start by sautéing the onion and garlic in olive oil until fragrant – it adds a depth of flavor that you can’t get from just tossing them in raw. Then add the chicken, tomatoes, broth, and seasonings to your Crock Pot. Set it on low and forget about it for 6 to 7 hours while everything gets perfectly tender and infused with flavor.
About 30 minutes before serving, shred the cooked chicken using two forks. Stir in the heavy cream, Parmesan, and mozzarella cheese. The moment that cheese melts, the soup transforms into a velvety, rich mixture that coats your spoon beautifully. If you like a thicker texture, whisk in the cornstarch slurry and let it cook another 20 minutes.
Serve it with a sprinkle of fresh basil or a few homemade croutons on top. The way the cheese clings to every bit of chicken and the sweet tomato base balances it—this is what cozy dinners were made for.
Pro Tips for the Best Soup Recipes Slow Cooker Style
- Use freshly grated Parmesan it melts smoother and adds a richer flavor than pre-shredded cheese.
- Don’t skip sautéing the onions and garlic first it deepens the taste.
- For extra creaminess, add a splash more cream right before serving.
- Pair this soup with warm garlic bread for the ultimate soup dinner experience.
Variations and Ingredient Substitutions
Switch things up by using shredded rotisserie chicken for faster prep. Swap half-and-half for heavy cream if you prefer it lighter, or stir in spinach and sun-dried tomatoes for extra texture. You can also trade mozzarella for provolone if that’s what’s in your fridge – it gives a slightly smoky edge that’s delicious with the Parmesan base.
Troubleshooting and Common Questions
- Too thin? Mix in a little cornstarch slurry or instant potato flakes to thicken it.
- Too thick? Add a splash of broth or milk until it reaches the texture you like.
- Cheese clumping? Add the cheese gradually, stirring constantly over low heat.
Storage and Serving Suggestions
Leftovers keep well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally so the cream doesn’t separate. It also freezes beautifully for up to 2 months just thaw overnight and rewarm slowly. Serve with toasted baguette slices or a side salad drizzled with balsamic glaze for a comforting soup dinner that feels restaurant-worthy.
FAQs about Crockpot Soup Recipes and Creamy Parmesan Soups
- Can I use chicken thighs instead of breasts? Yes, they stay tender and add more flavor.
- Can I cook it on high? Sure, 3-4 hours on high works fine.
- Is it gluten-free? Yes, just skip the cornstarch or use a gluten-free thickener.
- Can I add pasta? Add small pasta during the last 30 minutes of cooking.
- How do I make it spicier? Stir in red pepper flakes for a subtle kick.
- Can I make it without cream? Use evaporated milk for a lighter, still creamy texture.
- What sides go best? Garlic bread, caesar salad, or roasted vegetables all work perfectly.
Crock Pot Creamy Chicken Parmesan Soup
Equipment
- Crock Pot
- Saucepan
- Wooden spoon
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 15 oz can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt to taste
- 0.25 teaspoon black pepper
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons cornstarch slurry (optional) for thickening
- fresh basil or parsley for garnish
Instructions
- Sauté onions and garlic in olive oil until fragrant.
- Add chicken, tomatoes, broth, and seasonings to the Crock Pot.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred chicken and stir in cream, Parmesan, and mozzarella.
- Thicken with slurry if desired, then garnish and serve warm.
Notes
- Use freshly grated cheese for best texture.
- Add spinach for color and nutrients.
- Serve with garlic bread or a crisp salad.
