Crock Pot Creamy Chicken Parmesan Soup Recipe
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish combining tender chicken, rich cream, tangy tomatoes, and savory Parmesan cheese. Perfect for a cozy meal, it’s easy to prepare in your slow cooker and delivers a delicious Italian-inspired flavor with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Main 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
- Prepare the Crock Pot: Place raw chicken breasts or thighs at the bottom of your crock pot to create the base of your soup.
- Add Flavorings: Add the finely chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes (if using), and the canned crushed tomatoes over the chicken.
- Add Broth: Pour 4 cups of low-sodium chicken broth over the ingredients, ensuring everything is well covered.
- 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 tender.
- Shred the Chicken: Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken back to the crock pot.
- Add Cream: Stir in 1 cup of heavy cream to give the soup its creamy texture.
- Optional Thickening: If a thicker soup is desired, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, add it to the crock pot, and stir well.
- Incorporate Parmesan Cheese: Gradually add the freshly grated Parmesan cheese while stirring constantly until it melts completely into the soup.
- Final Simmer: Cook uncovered on low for an additional 20–30 minutes to meld the flavors and thicken the soup slightly.
- Season and Garnish: Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
- You can substitute chicken thighs for a juicier, more flavorful soup.
- Adjust crushed red pepper flakes to taste or omit for a milder soup.
- The cornstarch slurry is optional but recommended if you prefer a thicker consistency.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
