Crockpot Chicken Parmesan Soup (Slow Cooker)

Okay, so I’m obsessed with chicken parmesan, but sometimes I just don’t have the energy for all the breading and frying. That’s where this slow cooker soup comes in. It’s got all the same flavors, but it’s way easier. I literally dump everything in the crockpot and walk away. It’s perfect for a busy weeknight!

This soup is seriously a game changer. It’s warm, comforting, and packed with delicious cheesy goodness. Plus, it makes the whole house smell amazing. I’ve made this countless times and honestly, it gets better every time. It’s a huge hit with my family, too!

Also, this recipe is super flexible! Don’t have fresh basil? Dried works fine. Out of gemelli? Penne or any other small pasta shape will do the trick. It’s one of those “throw-it-all-in” recipes that I love. This makes a ton, so you’ll probably have leftovers!

What You’ll Need

• 4 garlic cloves minced
• 1 green bell pepper chopped
• ½ medium white onion chopped
• 1 (14.5 ounce) can crushed tomatoes
• ½ pound raw boneless, skinless chicken breast
• 5 cups low sodium chicken broth plus additional if needed
• ½ cup shredded Parmesan cheese plus extra for garnish
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 4 ounces uncooked dry gemelli or penne pasta
• 2 tablespoons unsalted butter (optional)
• Chopped fresh basil or parsley for garnish

Steps

1. In a 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, ½ cup cheese, basil, oregano, salt, black pepper, and red pepper flakes.
2. Cook on low 7 ½ hours or on high 3 ½ hours.
3. Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker.
4. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.
5. Stir in butter, if desired. If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.
6. Serve garnished with extra Parmesan cheese and chopped basil or parsley.

Substitutions That Actually Work

• Honestly, store-bought marinara works fine here if you don’t have crushed tomatoes.
• You can use any kind of small pasta. Rotini, ditalini, even small shells would be great!
• If you don’t have fresh herbs, dried are perfectly acceptable. Just use about ⅓ of the amount called for.

Making It Diabetes-Friendly

• Use low-sodium broth and reduce the amount of Parmesan cheese.
• Consider using a whole wheat pasta for added fiber.
• You can also add more vegetables like spinach or zucchini to bulk it up and add nutrients.

Tips & Storage

• I like to shred the chicken with two forks – it’s quick and easy!
• Don’t overcook the pasta! You want it to be al dente, not mushy.
• This soup freezes beautifully! Let it cool completely before storing in airtight containers. I usually portion it out for easy reheating.