Description

This hearty Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful meal perfect for chilly days. Tender chicken breasts simmer slowly with aromatic onions, garlic, Italian seasoning, and crushed tomatoes in a savory broth. It is enriched with creamy heavy cream and freshly grated Parmesan cheese for a rich, satisfying texture. This easy-to-make recipe delivers all the classic flavors of chicken Parmesan in a cozy soup form, ideal for busy days when you want a delicious homemade meal with minimal effort.

Ingredients

Scale

Main Ingredients

2 pounds boneless, skinless chicken breasts
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes (optional)
14.5 ounces crushed tomatoes
4 cups low-sodium chicken broth
1 cup heavy cream (can substitute with coconut milk)
1 cup freshly grated Parmesan cheese
2 tablespoons cornstarch (optional for thickening)
Salt, to taste
Pepper, to taste

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Instructions

Prepare Ingredients: Start by chopping the onion and mincing the garlic cloves. Grate the Parmesan cheese fresh for the best flavor.
Layer Ingredients in Crock Pot: Place the raw chicken breasts flat in the bottom of the crock pot for even cooking. Add the chopped onions, minced garlic, Italian seasoning, and red pepper flakes on top of the chicken.
Add Liquids: Pour the low-sodium chicken broth carefully over the added ingredients, ensuring the chicken is fully submerged. Add the crushed tomatoes at this point as well.
Cook Low and Slow: Cover the crock pot and cook on low for 6 hours until the chicken is fully cooked and tender enough to shred easily.
Shred Chicken: Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it evenly with the soup base.
Add Cream and Cheese: Stir in the heavy cream and freshly grated Parmesan. If a thicker soup is desired, dissolve cornstarch in a small amount of cold water and add it now.
Simmer to Thicken: Cook the soup uncovered for an additional 20-30 minutes, allowing it to thicken and develop richer flavors.
Season to Taste: Finally, taste the soup and season with salt and pepper to your preference before serving.

Notes

For a dairy-free alternative, substitute heavy cream with coconut milk.
The cornstarch is optional and helps thicken the soup if a creamier consistency is preferred.
Use low-sodium chicken broth to better control salt levels.
Red pepper flakes add a subtle heat; omit if you prefer a milder taste.
This soup pairs well with crusty bread or a light green salad.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.