Can I use rotisserie chicken instead?

Yes! Just skip the long cook time—add pre-shredded rotisserie chicken during the last 30 minutes to heat through.

Can I make this dairy-free?

You can swap the heavy cream for coconut milk and use nutritional yeast instead of Parmesan. It won’t taste exactly the same, but it’s still deliciously creamy.

How do I store leftovers?

Let the soup cool completely, then store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Crock Pot Creamy Chicken Parmesan Soup: 5 Delicious Comfort Fixes

Description

Warm, creamy, and bursting with rich Italian flavor, this Crock Pot Creamy Chicken Parmesan Soup brings together tender shredded chicken, crushed tomatoes, and a luscious Parmesan-infused broth. It’s the perfect slow cooker comfort meal for busy nights or cozy weekends at home.

Ingredients

Scale

2–3 boneless, skinless chicken breasts (or thighs for extra tenderness)
4 cups low-sodium chicken broth

1 small yellow onion, finely chopped
3–4 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)

1 (14.5 oz) can crushed tomatoes

1 cup heavy cream
1 cup freshly grated Parmesan cheese

2 tablespoons cornstarch mixed with 2 tablespoons cold water

Fresh parsley, chopped
Extra shredded Parmesan, for garnish

Optional Add-ins

Substitute half-and-half for a lighter version
Add ½ cup frozen chopped spinach during the last hour for extra nutrients

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Instructions

Build the Flavor Base:
Place chicken breasts in the bottom of your crock pot. Add chopped onions, garlic, Italian seasoning, red pepper flakes (if using), and crushed tomatoes. Pour in chicken broth until the chicken is fully submerged.
Set and Simmer:
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and cooked through.
Shred the Chicken:
Remove the chicken and shred with two forks. Return shredded chicken to the crock pot and stir to combine.
Make It Creamy:
Add heavy cream and stir. For a thicker consistency, whisk in the cornstarch slurry.
Add Parmesan Cheese:
Gradually sprinkle in Parmesan while stirring to prevent clumps. Cook uncovered on Low for another 20–30 minutes, until smooth and creamy.
Finish and Serve:
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley and extra Parmesan.

Notes

For extra richness, use chicken thighs instead of breasts.
This soup freezes well — store leftovers for up to 3 months.
Pair with garlic bread or a Caesar salad for a full Italian-inspired meal.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup , Dinner
Method: Slow Cooking
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 25 g
Saturated Fat: 13 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 120 mg