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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with shredded chicken, penne, and a tomato-parmesan broth that simmers all day on Low for tender results. Finished with melted mozzarella and parmesan for a chicken-parm vibe in spoonable form.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts (raw)
  • 1.5 lb chicken breasts (raw) Use boneless, skinless for easy shredding.
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken broth
  • 4 cup chicken broth
Tomato paste
  • 2 tbsp tomato paste
Garlic
  • 4 clove garlic Minced.
Onion
  • 1 onion Diced.
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Penne or rigatoni
  • 8 oz penne or rigatoni Added last 30 minutes.
Shredded mozzarella
  • 1.5 cup shredded mozzarella
Parmesan, grated
  • 0.5 cup parmesan, grated
Fresh basil
  • 0.25 cup fresh basil For garnish; amount to taste.
Garlic breadcrumbs
  • 0.25 cup garlic breadcrumbs For serving; amount to taste.
Salt
  • 0.25 tsp salt To taste.
Black pepper
  • 0.125 tsp black pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Slow cook the soup base
  1. Place the raw chicken in the crockpot, then add the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, garlic, onion, Italian seasoning, and dried basil. Stir to combine and ensure the chicken is mostly submerged.
  2. Cook on Low for 5-6 hours (or High for 3 hours) until the chicken is tender and easily pulls apart. The broth should be gently simmering and fragrant.
Shred and finish
  1. Remove the chicken, shred it, and return the shredded chicken to the pot. Stir until the chicken is evenly distributed.
  2. Add the penne or rigatoni, then cook on High for 25-30 minutes until the pasta is tender. The soup should thicken slightly as the pasta releases starch.
Melt cheese and serve
  1. Top each bowl with shredded mozzarella and grated parmesan. Broil or microwave briefly until the mozzarella melts and turns glossy.
  2. Garnish with fresh basil and garlic breadcrumbs. Serve hot so the breadcrumbs stay crisp.

Notes

For best texture, add the pasta only during the last 30 minutes so it doesn’t get soft. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if thickened. Freezing is not ideal because pasta can soften, but the chicken-tomato base can be frozen—thaw and then cook fresh pasta. For a lighter version, use part-skim mozzarella and reduce the parmesan to 1/4 cup without changing the method.