The Easiest Crockpot Parmesan Chicken Soup a rich and comforting slow cooker chicken soup made with tender chicken, tomatoes, pasta, and plenty of melted Parmesan and Mozzarella cheese for the ultimate cozy meal. I love how everything slowly simmers together in the crockpot, creating a hearty, cheesy soup that feels like pure comfort in a bowl.
Why You’ll Love This Recipe
I love this recipe because it requires minimal prep and the slow cooker does most of the work for me. The flavors blend beautifully as they cook low and slow, giving me a deep, savory tomato base with perfectly tender chicken.
I also enjoy how the Parmesan and Mozzarella melt into the broth, making it creamy without needing heavy cream. The addition of pasta turns this into a complete meal, and I can easily serve it for a cozy family dinner or meal prep it for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large onion (finely diced)
3 cloves garlic (minced)
3 tablespoons tomato paste
15 ounce can diced tomatoes
4 cups chicken broth
1 pound chicken breasts (boneless, skinless, cut into 1-inch pieces)
1 1/2 tablespoons Italian seasoning
1/4 teaspoon red pepper flakes (optional)
8 ounces penne pasta
1 1/2 cup grated Parmesan cheese (divided)
1/2 cup shredded Mozzarella cheese (divided)
Directions
I start by adding the diced onion, minced garlic, tomato paste, diced tomatoes, chicken broth, chicken breasts, Italian seasoning, and red pepper flakes to my slow cooker.
I cover and cook everything on high for 4 hours or on low for 8 hours, until the chicken is tender and fully cooked through.
During the last 30 minutes of cooking, I stir in the penne pasta, 1 1/4 cups of the grated Parmesan cheese, and 1/4 cup of the shredded Mozzarella cheese.
I stir well to combine, cover again, and continue cooking for about 25 to 30 minutes, until the pasta is tender.
When serving, I ladle the soup into bowls and sprinkle the remaining Parmesan and Mozzarella cheeses over the top for an extra cheesy finish.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Kcal: 420 kcal per serving
Servings: 6 servings
Variations
I sometimes swap the penne for small pasta shapes like ditalini or elbow macaroni if I want a more traditional soup texture. If I prefer a little extra richness, I stir in a splash of heavy cream at the end.
For added vegetables, I like to mix in chopped spinach, zucchini, or carrots during the last hour of cooking. If I want a spicier version, I increase the red pepper flakes or add a pinch of cayenne.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta tends to absorb some of the broth as it sits, so I usually add a splash of chicken broth or water when reheating.
I reheat individual portions in the microwave in 1-minute intervals, stirring in between. When reheating on the stovetop, I warm it over medium-low heat and stir occasionally until heated through.
For longer storage, I freeze the soup without the pasta for up to 3 months, then cook fresh pasta and add it when reheating for the best texture.
Related Recipes:
- Crockpot Creamy Chicken Parmesan Soup
- Garlic Parmesan Crockpot Chicken and Potatoes
- Crockpot Cheesy Chicken Broccoli Rice
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I can use boneless, skinless chicken thighs if I prefer darker meat. I find they stay very tender and add even more flavor to the soup.
Can I cook the pasta separately?
Yes, I sometimes cook the pasta separately and stir it in just before serving. This helps prevent the pasta from becoming too soft, especially if I plan to store leftovers.
How do I make this soup thicker?
If I want a thicker soup, I let it cook uncovered for a few minutes at the end or add a bit more cheese. The melted Parmesan naturally thickens the broth.
Can I make this recipe on the stovetop?
Yes, I can simmer everything except the pasta and cheese for about 20–25 minutes, then add the pasta and cook until tender before stirring in the cheese.
Is this soup gluten-free?
To make it gluten-free, I simply use gluten-free pasta and double-check that my chicken broth and seasonings are certified gluten-free.
Conclusion
I find this Crockpot Parmesan Chicken Soup to be one of the easiest and most satisfying comfort meals I can make. The slow cooker creates tender chicken, rich tomato flavor, and a creamy, cheesy finish that feels hearty and cozy. Whether I prepare it for a weeknight dinner or a relaxed weekend meal, it always delivers warmth and comfort in every spoonful.
📖 Recipe:
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The Easiest Crockpot Parmesan Chicken Soup
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
A rich and comforting slow cooker chicken soup made with tender chicken, tomatoes, pasta, and plenty of melted Parmesan and Mozzarella cheese. This hearty, cheesy soup is the ultimate cozy meal with minimal prep and maximum flavor.
Ingredients
1 large onion, finely diced
3 cloves garlic, minced
3 tablespoons tomato paste
1 (15 ounce) can diced tomatoes
4 cups chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/2 tablespoons Italian seasoning
1/4 teaspoon red pepper flakes (optional)
8 ounces penne pasta
1 1/2 cups grated Parmesan cheese, divided
1/2 cup shredded Mozzarella cheese, divided
Instructions
- Add the diced onion, minced garlic, tomato paste, diced tomatoes, chicken broth, chicken pieces, Italian seasoning, and red pepper flakes to the slow cooker. Stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours, until the chicken is tender and fully cooked.
- During the last 30 minutes of cooking, stir in the penne pasta, 1 1/4 cups of the Parmesan cheese, and 1/4 cup of the Mozzarella cheese.
- Cover again and cook for 25 to 30 minutes, or until the pasta is tender.
- Ladle the soup into bowls and sprinkle the remaining Parmesan and Mozzarella cheeses over the top before serving.
Notes
Swap penne with ditalini or elbow macaroni for a more traditional soup texture.
For extra richness, stir in a splash of heavy cream at the end of cooking.
Add chopped spinach, zucchini, or carrots during the last hour for additional vegetables.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add extra broth when reheating as pasta will absorb liquid.
Freeze without pasta for up to 3 months and add freshly cooked pasta when reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
