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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with tender shredded chicken and tomato broth, finished with melted mozzarella and toasted breadcrumb crunch. Cook the soup in the slow cooker, then stir in penne so every bowl has pasta-ready texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 3 cup chicken broth
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper
Pasta and topping
  • 2 cup penne pasta, cooked separately
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Italian breadcrumbs, toasted in butter
  • 1 Fresh basil for garnish

Equipment

  • 1 slow cooker

Method
 

Slow cook the chicken parmesan soup base
  1. Place chicken breasts in the slow cooker. Spread them into an even layer so they cook uniformly.
  2. Add crushed tomatoes, diced tomatoes, chicken broth, onion, garlic, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Stir gently to combine and fully coat the chicken.
  3. Cook on low for 6-7 hours. Stop when the chicken is tender and shreds easily with pressure.
  4. If using high, cook for 3-4 hours instead. Check for tenderness around the 3-hour mark for best timing.
Shred, add pasta, and finish
  1. Remove chicken from the slow cooker and shred with two forks, then return it to the slow cooker. Stir to distribute the chicken through the tomato broth.
  2. Stir in cooked penne pasta and heat through on high for 10 minutes. Look for gentle bubbling around the edges before serving.
  3. Ladle the soup into bowls and top each serving with shredded mozzarella, grated Parmesan, toasted Italian breadcrumbs, and fresh basil. The visual cue is a thick layer of melted mozzarella on top.

Notes

For the best texture, cook the penne separately and stir it in at the end so it stays al dente. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until hot. Freezing is not recommended because pasta can soften further during thawing. For a lighter option, use part-skim mozzarella and reduce Parmesan to 1/4 cup.