This Crock Pot Creamy Chicken Parmesan Soup is the ultimate comfort food that combines the rich flavors of chicken parmesan in a creamy, hearty soup form. Made with tender chicken, savory garlic, tangy tomatoes, and a blend of parmesan and mozzarella cheeses, this soup is perfect for cozy nights. With the convenience of a slow cooker, this recipe lets you set it and forget it until it’s time for a warm, satisfying meal!

Why You’ll Love This Recipe

Comforting and Creamy: The creamy texture and savory flavors will feel like a warm hug in a bowl.
Easy to Make: Simply throw all the ingredients in your Crock Pot and let it work its magic.
Chicken Parmesan in Soup Form: All the flavors of your favorite chicken parmesan dish, in a comforting, spoonable soup.
Great for Meal Prep: This soup is perfect for preparing in advance and storing in the fridge or freezer for easy meals later.

Ingredients

Boneless, Skinless Chicken Breasts: These will cook tender and shred easily for the soup.

Diced Tomatoes: Adds a juicy, tangy base to the soup that complements the creamy ingredients.

Chicken Broth: Provides the savory, rich base for the soup.

Heavy Cream: Creates the rich, creamy texture that makes this soup so comforting.

Garlic: Adds a fragrant, savory kick to the soup.

Italian Seasoning: A blend of herbs that brings out the classic Italian flavors, including basil, oregano, and thyme.

Parmesan Cheese: The star ingredient, giving the soup its signature creamy, cheesy flavor.

Mozzarella Cheese: Melts beautifully to add extra creaminess and stretchiness to the soup.

Salt and Pepper: For seasoning and balancing the flavors.

Pasta (optional): You can add small pasta like rotini or penne for extra heartiness if desired.

Instructions

Step 1: Prepare the Chicken

Place the boneless, skinless chicken breasts at the bottom of your Crock Pot.

Step 2: Add the Remaining Ingredients

Add the diced tomatoes, chicken broth, garlic, Italian seasoning, salt, and pepper to the Crock Pot. Stir to combine.

Step 3: Slow Cook the Soup

Cover the Crock Pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily.

Step 4: Shred the Chicken

Once the chicken is cooked, remove it from the Crock Pot and shred it using two forks. Return the shredded chicken to the soup.

Step 5: Add the Cream and Cheeses

Stir in the heavy cream, parmesan cheese, and mozzarella cheese. Mix until the cheeses are fully melted and incorporated, creating a creamy soup.

Step 6: Serve

If desired, add cooked pasta to the soup and stir to combine. Serve hot, garnished with additional parmesan and fresh basil for an extra touch of flavor.

Frequently Asked Questions (FAQs)

Q1: Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just be sure to cook the soup for the full 7-8 hours on low or 4-5 hours on high to ensure the chicken is fully cooked.

Q2: Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add more flavor and tenderness, making them a great alternative.

Q3: Can I make this soup ahead of time?
Yes, this soup is great for meal prep. You can make it in advance and store it in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.

Q4: Can I add vegetables to the soup?
Yes, you can add vegetables like spinach, zucchini, or bell peppers to the soup for added nutrition and flavor. Add them in the last 30 minutes of cooking.

Q5: Is there a way to make this soup lighter?
You can use half-and-half or milk instead of heavy cream to lighten it up. You could also reduce the amount of cheese or use a lower-fat version.

Q6: Can I use pre-shredded cheese?
While pre-shredded cheese is convenient, it often contains anti-caking agents that can affect the creaminess. Freshly grated cheese will melt more smoothly into the soup.

Q7: Can I make this soup in an Instant Pot?
Yes, you can make this in an Instant Pot. Cook the chicken and broth on high pressure for 15 minutes, then shred the chicken and stir in the cream and cheeses.

Q8: Can I make this soup without pasta?
Yes, you can skip the pasta for a low-carb version, or substitute it with zucchini noodles for a healthier twist.

Q9: Can I make this soup spicier?
If you like a little heat, you can add crushed red pepper flakes or a chopped jalapeño to the soup for some extra spice.

Q10: How can I make this soup thicker?
If you prefer a thicker soup, you can add a slurry of cornstarch and water or blend some of the soup to create a smoother consistency.