Crock Pot Creamy Chicken Parmesan Soup — On the first crisp evening of the season I pulled my slow cooker from the back of the pantry, filled the house with the scent of garlic and simmering tomatoes, and realized this Crock Pot Creamy Chicken Parmesan Soup was exactly the kind of recipe that turns chill into cozy.
Introduction
There’s something about fall that begs for a big bowl of comfort. This Crock Pot Creamy Chicken Parmesan Soup blends familiar Italian flavors with the ease of a hands-off slow cooker, making it a reader favorite for busy bakers who also love seasonal treats. It’s rich without being heavy, creamy without complicated steps, and perfect for pairing with fresh bread or a spiced pumpkin scone. If you enjoy exploring different slow-cooker dinners, you might also like this savory take on Asian Crockpot Orange Chicken that brightens chilly evenings.
Ingredients
Gather the following simple ingredients before you begin. This recipe serves about 6 and plays nicely with substitutions.
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or a creamy alternative
- 1 cup grated Parmesan-style cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup baby spinach (stirred in at the end)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh basil and extra grated cheese for serving
For more ideas on quick crockpot staples to keep on rotation, check out these best crockpot chicken recipes for weeknight dinners.
Step-by-step instructions
This Crock Pot Creamy Chicken Parmesan Soup is set-it-and-forget-it with a few easy finish steps.
- Prep and brown (optional): Warm olive oil in a skillet and brown the chicken breasts for 2–3 minutes per side. This step adds flavor but can be skipped for a true dump-and-go method.
- Layer ingredients: Place chopped onion, garlic, carrots, celery, diced tomatoes, and chicken breasts in the slow cooker. Sprinkle in basil, oregano, red pepper flakes, salt and pepper. Pour in chicken broth.
- Cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is cooked through and vegetables are tender.
- Shred and finish: Remove the chicken, shred with two forks, and return to the slow cooker. Stir in heavy cream and grated cheese until melted and silky. If you prefer a thicker soup, whisk in the cornstarch slurry and cook on high for another 10–15 minutes.
- Add greens and serve: Stir in baby spinach, allow it to wilt, then taste and adjust seasoning. Serve hot with extra grated cheese and fresh basil.
If you enjoy hearty soups, try pairing this bowl with similar comforting recipes like these chicken potato soup recipes for weeknight variety.
Tips for success
A few friendly tips will help even beginners make this Crock Pot Creamy Chicken Parmesan Soup shine.
- Don’t overdo the salt: Parmesan-style cheese adds savory saltiness; taste before adding more.
- Use fresh aromatics: Fresh garlic and onion lift the soup more than powders.
- For extra creaminess: Swap half the cream for a block of cream cheese stirred in at the end.
- Avoid curdling: Bring the soup briefly to a low simmer after adding cream rather than boiling.
- Texture matters: If you like a chunkier soup, reserve some vegetables and stir them back in after shredding the chicken.
- Make-ahead advice: Assemble everything in the crockpot insert, cover, and refrigerate for up to 24 hours before cooking for an easy dinner plan.
If you’re in the mood for a different slow-cooker comfort, consider this rich and cozy cozy lasagna soup crockpot recipe for another seasonal favorite.
Possible variations
Tailor this Crock Pot Creamy Chicken Parmesan Soup to suit dietary needs or seasonal flavors.
- Gluten-free: Ensure your chicken broth and any added thickeners are certified gluten-free; use gluten-free bread for dipping.
- Lighter version: Substitute half-and-half for heavy cream or use a plant-based cream alternative.
- Add-ins: Stir in cooked pasta, quinoa, or pearl barley near the end for a heartier bowl.
- Streusel topping idea: For a sweet-savory twist geared toward adventurous bakers, bake a small parmesan-herb streusel and sprinkle on top just before serving for crunch (serve on the side so it stays crisp).
Storage recommendations
This soup stores beautifully and makes a convenient leftover lunch.
- Refrigerator: Cool to room temperature, then refrigerate in airtight containers for up to 3 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
- Reheating: Warm over low heat, stirring occasionally. Add a splash of broth if the soup has thickened in the fridge. If you used cream, reheat slowly to avoid separation.
Conclusion
Warm, inviting, and deliciously simple, this Crock Pot Creamy Chicken Parmesan Soup is the kind of recipe that becomes a seasonal go-to. It’s easy enough for busy weeknights and special enough to share when friends stop by after a brisk walk through crunchy leaves.
Frequently Asked Questions (FAQs)
How long does Crock Pot Creamy Chicken Parmesan Soup last in the fridge?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove and add a little broth if the soup has thickened.Can I freeze this soup?
Yes — freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.Can I use pre-shredded cheese?
You can, but freshly grated cheese melts smoother and has a fresher flavor. Pre-shredded cheeses often contain anti-clumping agents that can affect texture.Is there a vegetarian version of this soup?
To make a vegetarian version, substitute vegetable broth for chicken broth and use a plant-based protein (like chickpeas) or hearty mushrooms in place of chicken.
Crock Pot Creamy Chicken Parmesan Soup
- Total Time: 250 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A comforting and creamy soup made with chicken, tomatoes, and Italian spices, cooked effortlessly in a slow cooker.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or a creamy alternative
- 1 cup grated Parmesan-style cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup baby spinach (stirred in at the end)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh basil and extra grated cheese for serving
Instructions
- Warm olive oil in a skillet and brown the chicken breasts for 2–3 minutes per side (optional).
- Place chopped onion, garlic, carrots, celery, diced tomatoes, and chicken breasts in the slow cooker. Sprinkle in basil, oregano, red pepper flakes, salt, and pepper. Pour in chicken broth.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is cooked through and vegetables are tender.
- Remove the chicken, shred with two forks, and return to the slow cooker. Stir in heavy cream and grated cheese until melted and silky. If you prefer a thicker soup, whisk in the cornstarch slurry and cook on high for another 10–15 minutes.
- Stir in baby spinach, allow it to wilt, then taste and adjust seasoning. Serve hot with extra grated cheese and fresh basil.
Notes
For extra creaminess, swap half the cream for a block of cream cheese stirred in at the end. Ensure to taste before adding more salt, as the cheese adds saltiness.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian