Easy Slow Cooker Chicken Parmesan Soup – Cozy Dinner

There are some dinners that just feel like a hug in a bowl, and this slow cooker chicken parmesan soup is one of them. It has all the flavors of chicken parmesan – juicy chicken, rich tomato broth, and gooey cheese – but it's a soup you can eat with a spoon.

The best part? The crockpot does almost all the work. You toss in the ingredients in the morning, and by dinner you've got a warm, filling meal that smells incredible. It's perfect for cold evenings or days when you just don't have the energy to stand over the stove.

I've made this soup on busy weeknights and for casual get-togethers, and it always disappears fast. It's hearty enough to be a main dish, but you can easily add a side salad or some crusty bread if you want to round it out.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts

Chicken thighs work too – they stay even moister. Just shred them the same way.

1 (24 oz / 710ml) jar of marinara sauce

Use your favorite brand, or homemade if you have it. A smooth sauce works best here.

4 cups (960ml) chicken broth

Low-sodium broth gives you more control over the salt. If you only have regular, go easy on added salt.

1 cup (240ml) heavy cream

For a lighter version, use half-and-half or whole milk, but the soup won't be as rich.

1 cup (100g) grated parmesan cheese

Freshly grated melts better than pre-shredded, which often has anti-caking agents.

2 cups (200g) shredded mozzarella cheese

Part-skim mozzarella melts nicely. Shred it yourself for the smoothest result.

8 oz (225g) small pasta, like ditalini or elbow

Any small shape works. Cook it separately to keep it from getting mushy in the slow cooker.

1 small onion, diced

Yellow or sweet onion is fine. If you're short on time, skip it – the soup still tastes great.

3 cloves garlic, minced

Fresh garlic adds a punch. In a pinch, use 1 teaspoon garlic powder.

1 teaspoon dried Italian seasoning

A mix of basil, oregano, and thyme. You can substitute 1 teaspoon each of dried basil and oregano.

Salt and black pepper, to taste

Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust after cooking.

Fresh basil, for garnish (optional)

A handful of chopped basil adds a fresh pop of color and flavor.

Step-by-Step Instructions

1. Add chicken and broth

Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the chicken broth over the chicken.

2. Stir in sauce and seasonings

Add the marinara sauce, diced onion, minced garlic, Italian seasoning, salt, and pepper. Stir gently to combine.

3. Cook on low

Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.

4. Shred the chicken

Carefully remove the chicken to a cutting board. Shred with two forks, then return it to the slow cooker.

5. Add cream and cheeses

Stir in the heavy cream, parmesan, and mozzarella. Let it cook on LOW for another 15-20 minutes, until the cheese is melted and the soup is creamy.

6. Cook the pasta

While the soup finishes, cook the pasta in a separate pot according to package directions. Drain well.

7. Serve and garnish

Ladle the soup into bowls, add a scoop of pasta to each, and top with fresh basil if you like.

How to Store Warm up with a bowl

Delicious Variations

• Add a handful of baby spinach in the last 10 minutes – it wilts beautifully into the soup.
• Swap the chicken for Italian sausage – cook and crumble it first, then add in step 2.
• For a lower-carb version, skip the pasta and add extra vegetables like zucchini or mushrooms.

Frequently Asked Questions

If you try this slow cooker chicken parmesan soup, I hope it warms you up as much as it does my family. Leave a comment below and let me know how it turned out. Happy cooking, Emily

Best Warm up with a bowl Recipe – Simple and Homemade

Warm up with a bowl of this easy slow cooker chicken parmesan soup – creamy, cheesy, and perfect for chilly evenings.

15 minPrep time375 minCook time6Servings485 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 1 (24 oz / 710ml) jar of marinara sauce
• 4 cups (960ml) chicken broth
• 1 cup (240ml) heavy cream
• 1 cup (100g) grated parmesan cheese
• 2 cups (200g) shredded mozzarella cheese
• 8 oz (225g) small pasta, like ditalini or elbow
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and black pepper, to taste
• Fresh basil, for garnish (optional)

📋 Instructions

1. 1Add chicken and broth — Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the chicken broth over the chicken.
2. 2Stir in sauce and seasonings — Add the marinara sauce, diced onion, minced garlic, Italian seasoning, salt, and pepper. Stir gently to combine.
3. 3Cook on low — Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
4. 4Shred the chicken — Carefully remove the chicken to a cutting board. Shred with two forks, then return it to the slow cooker.
5. 5Add cream and cheeses — Stir in the heavy cream, parmesan, and mozzarella. Let it cook on LOW for another 15-20 minutes, until the cheese is melted and the soup is creamy.
6. 6Cook the pasta — While the soup finishes, cook the pasta in a separate pot according to package directions. Drain well.
7. 7Serve and garnish — Ladle the soup into bowls, add a scoop of pasta to each, and top with fresh basil if you like.

👨🍳 Chef's Note: This soup tastes even better the next day, if you can keep yourself from finishing the pot. The flavors have time to meld, so leftovers are a gift.

Servings: 6

Cuisine: Italian-American

Course: Soup

RecipesCooker15 minutes375 minutes390 minutes

Nutrition (per serving): 485 kcal · 38g protein · 28g carbs · 25g fat