Crock Pot Creamy Chicken Parmesan Soup Recipe
This comforting Crock Pot Creamy Chicken Parmesan Soup combines tender shredded chicken with a rich tomato and Parmesan-infused broth. Slow-cooked to perfection, it features aromatic onions, garlic, Italian seasonings, and a hint of heat from crushed red pepper flakes. Finished with heavy cream and fresh Parmesan, this soup is a creamy, flavorful meal perfect for cozy days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Chicken and Broth
- 2–3 boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
Vegetables and Seasonings
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Tomatoes and Cream
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Thickening and Garnish
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Base: Place the raw chicken breasts or thighs at the bottom of the crock pot. Add the finely chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes, and canned crushed tomatoes on top.
- Add Broth and Cook: Pour 4 cups of low-sodium chicken broth over all the ingredients. Cover the crock pot and cook on low heat for 6–7 hours, or if short on time, cook on high for 3–4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken from the crock pot and shred it thoroughly using two forks. Return the shredded chicken back into the crock pot to mix with the soup.
- Add Cream and Cheese: Stir in the heavy cream evenly into the soup. Gradually add the freshly grated Parmesan cheese while stirring constantly to ensure it melts smoothly into the soup.
- Optional Thickening: For a thicker consistency, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the soup and mix well.
- Simmer Uncovered: Cook the soup uncovered on low heat for an additional 20–30 minutes to allow it to thicken and the flavors to meld beautifully.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Garnish with freshly chopped parsley before serving to add a fresh, vibrant touch.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat with more flavor.
- The crushed red pepper flakes are optional depending on your preference for spice.
- Adjust the thickness of the soup by adding more or less cornstarch slurry.
- Use freshly grated Parmesan cheese rather than pre-grated for better melting and flavor.
- This soup pairs well with crusty garlic bread or a green salad for a complete meal.
