Crock Pot Creamy Chicken Parmesan Soup is what happens when your favorite Italian dinner meets a warm bowl on a chilly evening. The tomatoes, the cream, the cheeseit all melts together while you go about your day.
I started making this back in early spring when the evenings were still cool and I was tired of heavy winter stews but not quite ready for salads. After a long day, I needed dinner to be comforting but not heavyand this was it. The trick is letting the chicken cook until it shreds with just a fork, then stirring in the cream at the very end so it stays silky. I’ve been cooking this way for over a decade now, and some meals just prove themselves again and again.
PrintCrock Pot Creamy Chicken Parmesan Soup Easy Weeknight Dinner
Crock Pot Creamy Chicken Parmesan Soup is a comforting slow cooker soup that makes an easy dinner perfect for busy weeknights. This family dinner combines creamy, cheesy flavors for a cozy meal everyone will love. Ideal for a warm, satisfying weeknight meal or meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Standard
Ingredients
- 2–3 boneless skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 small yellow onion finely chopped
- 3–4 garlic cloves minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional
- 1 14.5 oz can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp cornstarch + 2 tbsp cold water optional for thickening
- Fresh parsley chopped for garnish
- Salt and pepper to taste
Instructions
- Put the raw chicken at the bottom of the crock pot.
- Add the chopped onion, minced garlic, Italian seasoning, red pepper flakes, and crushed tomatoes over the chicken.
- Pour in the chicken broth covering the ingredients.
- Cover the crock pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Take the chicken out and shred it with forks before putting it back in the pot.
- Mix in the heavy cream thoroughly.
- If using, stir in the cornstarch slurry to thicken the soup.
- Slowly add the Parmesan cheese while stirring constantly until it melts completely.
- Let it cook uncovered on low heat for another 20 to 30 minutes.
- Season with salt and pepper to taste and garnish with chopped parsley just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Why You’ll Love This Soup
This is the kind of recipe that works for you while you’re folding laundry or helping with homework. Everything goes into the crock pot in the morning, and by dinnertime, you’ve got a bowl of something rich and satisfying without standing over the stove.
- Familiar flavors: All the best parts of chicken parmesantomatoes, garlic, Italian herbs, and that golden Parmesan finishin a form you can eat with a spoon.
- Minimal effort: No breading, no frying, no multiple pans. Just layer, walk away, and come back to dinner.
- Perfect for tired evenings: It’s my go-to when I’m tired and still want dinner to feel like dinner, not just reheated leftovers.
What Goes Into the Pot
The ingredient list here is short and approachablenothing fancy, nothing you’ll need to hunt down at a specialty shop. You’re building layers of flavor with pantry staples and a few fresh touches.
The base: Boneless, skinless chicken breasts (or thighs if you prefer a bit more richness), low-sodium chicken broth, crushed tomatoes, and a finely chopped yellow onion create the foundation. Garlic cloves, Italian seasoning, and a pinch of crushed red pepper flakes add warmth without heat.
The creamy finish: Heavy cream and freshly grated Parmesan cheese turn this into something silky and indulgent. If you want a thicker texture, a simple cornstarch slurry does the trick. Fresh parsley at the end adds a little brightness and color.
| Ingredient | Role in the Recipe |
|---|---|
| Chicken breasts or thighs | Protein base; shreds beautifully after slow cooking |
| Crushed tomatoes | Tangy, rich backbone of the soup |
| Heavy cream | Creates a velvety, creamy texture |
| Parmesan cheese | Adds nutty, salty depth and body |
| Italian seasoning | Brings in oregano, basil, and classic Italian warmth |
How It Comes Together
You start by layering everything in the crock potraw chicken on the bottom, aromatics and tomatoes on top, then broth to cover. Let it cook low and slow until the chicken is tender enough to pull apart with a fork. Once shredded, stir it back in, then add the cream and Parmesan off the heat or on low so nothing curdles.
Pro Tip: If you want a thicker consistency, whisk together cornstarch and cold water before stirring it in. Let it simmer uncovered for the last 20 minutes to thicken up nicely.
Timing and Cook Options
This Crock Pot Creamy Chicken Parmesan Soup is flexible depending on your schedule. If you’re home during the day, low and slow is the way to go. If you’re working with a tighter window, the high setting gets you there faster.
| Setting | Time | Best For |
|---|---|---|
| Low | 6–7 hours | Traditional slow cooking; deepest flavor |
| High | 3–4 hours | Busy mornings or last-minute dinners |
| Finishing time | 20–30 minutes uncovered | After adding cream and cheese to meld flavors |
Ways to Tweak It
Once you’ve made this a few times, you’ll start to notice where you can make it your own. Swap chicken thighs for breasts if you want more flavor and moisture. Leave out the red pepper flakes if you’re serving little ones. Add a handful of spinach or kale in the last 10 minutes for a bit of green.
If you don’t have fresh Parmesan, the pre-grated kind worksbut freshly grated melts smoother and tastes richer. You can also thin the soup with a splash more broth if it thickens too much in the fridge overnight.
Serving and Storing
This soup is wonderful on its own, but it’s even better with a thick slice of toasted garlic bread or a simple side salad. I like to sprinkle extra Parmesan and parsley on top right before servingit makes each bowl feel a little more special.
| Storage Method | How Long | Notes |
|---|---|---|
| Refrigerator | 3–4 days | Store in airtight container; reheat gently on stovetop |
| Freezer | Up to 3 months | Cream-based soups can separate slightly; stir well when reheating |
| Reheating | Stovetop or microwave | Add a splash of broth if it’s too thick |
Note: The soup thickens as it sits, so don’t worry if it looks a bit thinner right after cooking. By the next day, it’ll have a heartier, stew-like consistency.
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FAQs ( Crock Pot Creamy Chicken Parmesan Soup )
Can I use frozen chicken for this recipe?
Yes, you can add frozen chicken breasts directly to the slow cooker. Add an extra 30-45 minutes to the cooking time to ensure the chicken cooks through completely. Always check that the internal temperature reaches 165°F before shredding.
How long does this soup stay fresh?
This dish keeps well in the refrigerator for 3-4 days when stored in an airtight container. For best results, reheat gently on the stovetop over low heat, stirring frequently. You can also freeze portions for up to 3 months.
What can I substitute for heavy cream?
Half-and-half works well for a lighter version, though the texture will be slightly thinner. Greek yogurt mixed with a splash of milk creates a tangy alternative. For dairy-free options, try coconut cream or cashew cream.
Should I add the cheese at the beginning or end?
Always add Parmesan cheese during the last 30 minutes of cooking to prevent curdling. Stir it in gradually and keep the heat on low. Adding cheese too early or at high heat can make the soup grainy and separate.
Can I make this recipe dairy-free?
Yes, substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese. The flavor will be different but still delicious. Add the coconut milk in the last hour to maintain the creamy texture.
Crock Pot Creamy Chicken Parmesan Soup takes just a few minutes to prep and rewards you with something truly satisfying by dinnertime. The chicken falls apart so easily, and that creamy Parmesan brothrich, tangy, comfortingmakes the whole house smell like Sunday supper. You’ll love how it turns out, every single time.
If you want a little more body, toss in some cooked pasta or serve it over crusty bread. I’ve added fresh spinach in the last few minutes before, and it wilts beautifully without fuss. Leftovers keep wonderfullyjust add a splash of broth when you reheat. A trick I learned from my own mother’s kitchen: always taste before you serve, then add one more pinch of Parmesan if it needs it.
I’d love to know if this becomes one of your weeknight regularsor if it reminds you of a soup someone used to make for you. Share a photo when you try it, and don’t be shy about making it your own. This is the kind of meal you can pass along to a neighbor, a daughter, or keep all to yourself on a quiet evening. Some nights just need an easy dinner that still feels like home.
