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CROCK POT CREAMY CHICKEN PARMESAN SOUP centered hero view, clean and uncluttered
Yesica Andrews

Crock Pot Creamy Chicken Parmesan Soup Easy Cozy Dinner

This Crock Pot Creamy Chicken Parmesan Soup combines the comforting classic flavors of Chicken Parmesan into a smooth and hearty slow cooker soup. It's perfect as an easy dinner or weeknight meal, delivering cheesy, rich comfort food that the whole family will love.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Ingredients Method Notes

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

Method
 

  1. Put the raw chicken pieces into the base of your crock pot.
  2. Add the chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes if using, and crushed tomatoes on top.
  3. Pour the chicken broth evenly over all the ingredients.
  4. Cover the crock pot and let it cook on low heat for about 6 to 7 hours, or on high heat for 3 to 4 hours.
  5. Take the chicken out and shred it finely using two forks, then return the shredded chicken back into the crock pot.
  6. Stir in the heavy cream thoroughly.
  7. If you'd like the soup thicker, mix cornstarch with cold water, add this slurry gradually, and stir well.
  8. Slowly incorporate the grated Parmesan cheese, stirring continuously until it has melted into the soup.
  9. Allow the soup to cook uncovered on low for another 20 to 30 minutes to thicken and blend the flavors.
  10. Season with salt and pepper according to your taste and garnish with freshly chopped parsley before serving.

Notes

  • You can use either chicken breasts or thighs based on your preference. For extra thickness, don’t skip the cornstarch slurry. This soup also keeps well in the fridge for up to 4 days and tastes great reheated.