Description
This Crockpot Creamy Chicken Parm Soup captures all the classic flavors of Chicken Parmesan in a warm, cheesy, and hearty soup. Tender chicken, flavorful tomatoes, aromatic herbs, and a silky mix of cream and freshly grated Parmesan make it a one-pot family favorite. Perfect for weeknight dinners or batch cooking for the week, it’s cozy comfort that basically cooks itself.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 4 cups low-sodium chicken broth
- 1 small yellow onion, finely diced
- 3–4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, for a touch of heat)
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for a thicker soup)
- Fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Layer the base: Place the raw chicken in the bottom of your slow cooker. Add the chopped onion, garlic, Italian seasoning, red pepper flakes (if using), and crushed tomatoes.
- Add the broth: Pour the chicken broth over the mixture, making sure the chicken is mostly submerged.
- Slow-cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded meat to the crock pot.
- Creamy finish: Stir in the heavy cream. If you want a slightly thicker soup, whisk together the cornstarch and cold water, then stir it into the soup.
- Add cheese: Gradually mix in the freshly grated Parmesan, stirring constantly to ensure it melts smoothly.
- Simmer: Continue cooking uncovered on low for another 20–30 minutes to let the flavors meld and the soup thicken slightly.
- Season and serve: Taste and adjust with salt and pepper. Ladle into bowls and garnish with fresh parsley before serving.