Description
Turn classic chicken Parmesan into a spoonable, slow-cooker dinner. Tender shredded chicken simmers in a tomato-forward broth with Italian herbs, small pasta, and plenty of melty cheese — all made easy in the Crock Pot.
Ingredients
Scale
- 1½ lb boneless, skinless chicken (breasts or thighs)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken stock
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 cup small uncooked pasta (ditalini, elbow macaroni, or similar)
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella
- ½ cup heavy cream or half-and-half (optional, for a richer finish)
- Fresh basil or parsley, chopped, for serving
Instructions
- Add the chicken, onion, garlic, crushed tomatoes, chicken stock, basil, oregano, red pepper flakes (if using), and a pinch of salt and pepper to the slow cooker.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fork-tender.
- Lift the chicken out, shred it with two forks, and stir the shredded meat back into the pot.
- Stir in the uncooked pasta, switch the slow cooker to high, and cook another 15–20 minutes until the pasta is al dente.
- Mix in the Parmesan and mozzarella until they melt into the soup. If you want creaminess, fold in the heavy cream at the end and warm through gently.
- Serve hot, finished with extra grated cheese and a sprinkle of fresh basil or parsley. Garlic croutons or toasted bread on the side are delicious.
Notes
- Quick shortcut: Use shredded rotisserie chicken to cut cook time—stir it in during the last 30 minutes.
- Add veggies like baby spinach or spiralized zucchini during the final 10–15 minutes for extra color and nutrients.
- To freeze: freeze the soup base without pasta or cheese; add those after thawing and reheating.
- For a lighter bowl, omit the cream. For a gluten-free option, swap in GF pasta and adjust cooking time.
- If cooking from frozen chicken, increase cooking time and verify the internal temperature reaches 165°F (74°C).
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg