Crock Pot Creamy Chicken Parmesan Soup
Alright, so picture this: it’s raining sideways, the kids are whining, and I’ve got zero motivation to do anything fancier than dig out my slow cooker. That’s why I keep coming back to this Crock Pot Creamy Chicken Parmesan Soup—because it’s foolproof (well, almost; let’s not talk about the time I forgot to plug in the slow cooker) and tastes like the food equivalent of a warm hug on a chilly, grumpy kind of day.
I actually started making this when I came home from a trip and found myself with a random bag of shredded mozzarella, leftover rotisserie chicken, and a bottle of bargain marinara. No regrets; just honest-to-goodness comfort food. And my brother even called it ‘a bowl of pizza,’ which is still the highest praise I’ve gotten for soup.
Why I Keep Coming Back to This (Not-So-Secret) Soup
I make this when I’m not in the mood to watch over bubbling pots or when my brain just refuses to measure out 27 spices (sometimes I just throw in Italian seasoning and call it a day). My family goes bananas for it—though they’re convinced it’s some complicated restaurant dish, which just cracks me up! Plus, if I don’t have time to babysit the stove, that’s fine; the Crock Pot does the heavy lifting. I used to worry about things getting too thick or goopy, but honestly, I just add extra broth if it looks dense and no one complains.
(If you ever see big cheese globs, don’t panic—it all melts out eventually. Or at least, that’s my story.)
What You Need (And What You Can Totally Swap)
- 3 chicken breasts, boneless and skinless (I sometimes use thighs or, if I’m lazy, shredded rotisserie works fine too!)
- 1 jar (about 24 oz) marinara sauce (my grandmother swears by Rao’s, but I usually go with whatever’s on sale—no shame)
- 4 cups chicken broth (homemade if you have it, boxed is just fine though)
- 1/2 cup heavy cream (but half-and-half works, and once I used evaporated milk out of desperation—it was weirdly good?)
- 1 cup shredded mozzarella (Block or pre-shredded—I promise nobody cares)
- 1/2 cup grated parmesan (the shaker stuff works in a pinch, though freshly grated is more fun to say you used)
- 1 yellow onion, diced (red works too, or just skip if you, like me, hate chopping onions)
- 3 cloves garlic, minced (or a big squeeze of garlic paste, which is my lazy hack)
- 1 teaspoon Italian seasoning (more or less; I eyeball it)
- 1/2 teaspoon salt (or just taste and adjust at the end—I’ve forgotten it entirely and nobody noticed!)
- Fresh basil, chopped, for topping (if you remember to grab it)
- Optional: 1/2 box small pasta shapes—ditalini is my jam, but honestly tiny shells work, too
Let’s Make Crock Pot Creamy Chicken Parmesan Soup (It’s Easy—I Swear)
- Add chicken, marinara, broth, onion, garlic, and Italian seasoning to your slow cooker. Give it a little stir. If it looks a bit thin, don’t fret; it’ll thicken.
- Set it on low for 6–7 hours (or high for 3–4). I usually go low and let it do its thing while I wander off to pretend I’m productive.
- Take the chicken out, shred it with forks (or just tongs if you’re feeling rebellious), and toss it back in. This is the point where I invariably taste a spoonful out of impatience.
- Mix in the cream, parmesan, and mozzarella. Stir till the cheese melts; it always looks a little odd at first, like globs of happiness floating around, but that sorts itself out, promise.
- If you want pasta, cook it separately according to the package and stir it in a few minutes before serving (otherwise—goodbye, mushy noodles!).
- Give it another quick taste for salt. (I once forgot this and, well, my husband still brings it up at family gatherings. Oops.)
- Ladle into bowls, toss on basil if you’re feeling fancy, and that’s about it. Maybe a grind of black pepper. Maybe not.
A Few Notes That Made Me Smarter (Sort Of)
- Pasta turns to mush if cooked in the slow cooker all day (I learned the hard way). Always cook it separately!
- The cheese will clump a bit right after you add it. Stir, wait, and it’ll melt in pretty well. If there’s still a weird cheesy blob—it’s not the end of the world.
- If it seems too thick, add a splash of broth. Too runny? Honestly, let it cool a bit or throw in more mozzarella.
- This is way better the next day (if any survives… which is rare in my house).
- Visit Slow Cooker Gourmet if you want some truly wild slow cooker soup ideas. Or check out Serious Eats’ Slow Cooker section for deeper dives.
Fun Twists (And a Flop)
- I tried it with a handful of spinach once—great color, a little more veg, but my kids staged a mutiny (so maybe stick to basil if you’ve got picky eaters).
- Swapped in spicy arrabbiata sauce for marinara and, wow, instant cold-weather hat trick. Spicy soup is surprisingly cozy.
- Don’t try using cottage cheese instead of cream. Trust me—it separates in a not-cute way.
If You Don’t Have a Crock Pot…
Look, I know the recipe title says crock pot, but you can totally do this on the stovetop. Just simmer things gently over low for a couple of hours, then finish as written. If your slow cooker’s collecting dust or, honestly, you left it at your mum’s last Christmas and never got it back—no worries.
What About Leftovers?
Pop them in an airtight container in the fridge for 3–4 days. Though, to be brutally honest, in my place it never lasts beyond a day and a half ’cause everyone circles back for seconds. Sometimes I even reheat it in the microwave straight from the fridge. On second thought, it tastes even better the next day.
The Way I Like To Serve This Soup
Garlic bread on the side. Or if I’m feeling especially traditional, a crusty chunk of Italian bread for dipping (my family tradition, apparently). I know folks who serve a salad with it, which is lovely and all, but my heart really lies with carbs. It’s Sunday dinner food, even on a Tuesday.
Things I’ve Learned The Hard Way
- I rushed shredding the chicken once—don’t do that; it just turns into a lumpy mess. Give it five minutes to cool, then fork-shred.
- Once, I tried to get all the cheese in at once… let’s just say, mozzarella avalanche. Go gradual, and you’ll save yourself a sticky ladle.
- Don’t eyeball the salt if you’re using store-bought broth; taste first—it can get salty fast, and you can’t unring that bell.
The Quick Q&A — Real-Deal Questions
- Can I use frozen chicken? Honestly, yep! Just toss it in and maybe add another hour to the cook time. I do this all the time when I forget to thaw.
- What’s the best cheese? Use whatever’s in your fridge. I sometimes go half mozz, half provolone if that’s all I’ve got—tastes great, trust me.
- Can I freeze this soup? You can, but cream-based soups can get weird when reheated (separates a bit). Not a big deal if you’re not fussy.
- Can I make this vegetarian? Swap the chicken for cannellini beans and use veggie broth—still creamy, still dreamy. My cousin’s a veggie and says it’s good, so there’s that.
- Do I really need to cook the pasta separately? (Yes. Trust me. Crock pot turns pasta into baby food. Speaking from sad, soggy experience here.)
So, there you go—a soup that actually makes a gray day kinda special. If you try this and make your own twist (or mess), let me know! We can commiserate over our kitchen flops… or just eat soup and call it a win.
Ingredients
- 2 large boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon olive oil
Instructions
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1Add chicken breasts, chicken broth, diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper to the crock pot.
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2Cover and cook on low for 6 hours or until the chicken is tender and fully cooked.
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3Remove chicken breasts and shred them using two forks. Return shredded chicken to the crock pot.
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4Stir in heavy cream, Parmesan cheese, chopped spinach, and olive oil. Cover and cook on low for an additional 30 minutes until heated through and spinach is wilted.
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5Taste and adjust seasoning if needed. Serve hot, topped with extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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