Name: Slow Cooker Chicken Parmesan Soup
Prep time: 20 min
Cook time: PT-488559H38M27S
Total time: PT-488559H38M27S
Cuisine: Italian‑American
Ingredients: 4 garlic cloves, minced; 1 green bell pepper, chopped; ½ medium white onion, chopped; 1 (14.5 oz) can crushed tomatoes; ½ lb boneless, skinless chicken breast; 5 cups low‑sodium chicken broth; ½ cup shredded Parmesan cheese (plus extra for garnish); 2 tbsp fresh basil, chopped; 2 tsp fresh oregano, chopped (or dried, adjusted); 1 tsp kosher salt; ½ tsp ground black pepper; ¼ tsp red pepper flakes (optional); 4 oz uncooked pasta (gemelli, penne or your choice); 2 tbsp unsalted butter (optional, for richness); Chopped fresh basil or parsley for garnish

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A cozy and hearty soup that brings all the comforting flavors of chicken parmesan into one bowl—this slow cooker recipe combines tender shredded chicken, a rich tomato broth, pasta, and melty Parmesan cheese. It’s a perfect weeknight dinner that requires minimal effort and delivers maximum flavor. Slow Cooker Chicken Parmesan Soup

Why You’ll Love This Recipe

I love how this soup feels like a hug in a bowl. It gives me all the comfort of classic chicken parmesan, but in a much easier, one-pot format. With just a little prep and a few hours in the slow cooker, I get a rich, flavorful meal that the whole family enjoys. The cheesy topping, tender pasta, and herby tomato base make it irresistible. Plus, it’s flexible enough to tweak for lighter versions or different dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 garlic cloves, minced
1 green bell pepper, chopped
½ medium white onion, chopped
1 (14.5 oz) can crushed tomatoes
½ lb boneless, skinless chicken breast
5 cups low-sodium chicken broth
½ cup shredded Parmesan cheese (plus extra for garnish)
2 tbsp fresh basil, chopped
2 tsp fresh oregano, chopped (or dried, adjusted)
1 tsp kosher salt
½ tsp ground black pepper
¼ tsp red pepper flakes (optional)
4 oz uncooked pasta (gemelli, penne or your choice)
2 tbsp unsalted butter (optional, for richness)
Chopped fresh basil or parsley for garnish

Directions

I start by adding garlic, bell pepper, onion, crushed tomatoes, chicken breast, chicken broth, Parmesan, basil, oregano, salt, black pepper, and red pepper flakes into my 5-quart (or larger) slow cooker. I set it to cook on low for about 7½ hours or high for around 3½ hours.
When the chicken is done, I remove it and shred it using two forks. Then I return it to the slow cooker.
I stir in the uncooked pasta and let it cook on high for 20–30 minutes, just until the pasta is al dente. If it gets too thick, I add a bit more broth or water to loosen it up.
For a richer soup, I stir in some butter at the end.
I ladle the soup into bowls and finish it off with a generous sprinkle of Parmesan and some fresh basil or parsley.

Servings and timing

This recipe makes 4 generous servings.

Prep time: 20 minutes
Cook time: 7 hours 30 minutes on low / ~4 hours on high including pasta
Total time: Around 7 hours 50 minutes (low) or 4 hours 20 minutes (high)

Variations

I sometimes swap in rotisserie chicken to save time—just reduce the cooking time and stir it in at the end.
For a lighter version, I skip the butter and use whole wheat pasta.
I also like to experiment with different pasta shapes or even leave it out entirely for a low-carb version.
Dried herbs work well if fresh aren’t available—just use about one-third the amount.
To make it vegetarian, I skip the chicken and use white beans or chickpeas instead, with veggie broth.

Storage/Reheating

This soup stores beautifully. I keep leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of broth or water since the pasta tends to absorb liquid as it sits.

For freezing, I always leave the pasta out. I freeze just the soup base, then add freshly cooked pasta when I’m ready to serve. This keeps the texture perfect and avoids mushy noodles.

FAQs

What kind of pasta works best in this soup?

I like using short pasta like gemelli, penne, or fusilli. These shapes hold up well in the slow cooker and give a nice bite.

Can I make this soup without a slow cooker?

Yes, I can make it on the stovetop by simmering everything (except the pasta) in a large pot for about an hour, shredding the chicken, then adding the pasta and cooking until tender.

Can I use pre-cooked chicken?

Absolutely. I often use leftover shredded chicken or rotisserie chicken. I add it toward the end with the pasta to keep it from overcooking.

How do I make it spicier?

I like to increase the red pepper flakes or even stir in a bit of hot sauce at the end to give it a little kick.

Can I make this dairy-free?

Yes, I skip the Parmesan and butter. The soup is still flavorful thanks to the herbs, garlic, and tomato base. I sometimes add a spoonful of nutritional yeast for a cheesy vibe.

Conclusion

This slow cooker chicken parmesan soup is one of my favorite comfort meals. It’s rich, satisfying, and easy to throw together with pantry staples and a few fresh ingredients. Whether I’m making it for a chilly evening or just craving a bowl of something hearty and wholesome, this recipe always hits the spot.