Description
Crockpot chicken parmesan soup brings Italian comfort to your dinner table with rich marinara and tender chicken. Slow-cooked ingredients meld together, creating a hearty meal that warms souls and satisfies hungry families.
Ingredients
Scale
Main Ingredients:
- 3 boneless, skinless chicken breasts
- 8 ounces (226 grams) rotini pasta (uncooked)
- 1 cup (240 milliliters) heavy whipping cream
- 1 cup (100 grams) freshly grated parmesan cheese
- 4 cups (960 milliliters) chicken broth
Tomato Base:
- 1 (28-ounce / 794 grams) can crushed tomatoes
- 1 (15-ounce / 425 grams) can tomato sauce
Seasonings:
- 1 tablespoon chopped garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons italian seasoning
Instructions
- Assemble the foundational liquid components by combining chicken broth, crushed tomatoes, tomato sauce, minced garlic, Italian seasoning, salt, and pepper directly inside the crockpot.
- Place whole chicken breasts into the liquid mixture, ensuring they are partially submerged.
- Cover the crockpot and allow the contents to slowly simmer and infuse, cooking on high temperature for approximately 3-4 hours or on low temperature for 6-8 hours until chicken becomes fork-tender.
- Carefully extract the fully cooked chicken breasts from the aromatic liquid and utilize two forks to meticulously shred the meat into delicate strands.
- Return the shredded chicken back into the crockpot, mixing thoroughly with the existing soup base.
- Pour in heavy cream, introducing a luxurious richness to the soup’s texture.
- Add uncooked rotini pasta and grated Parmesan cheese, stirring gently to distribute ingredients evenly.
- Continue cooking for an additional 15-30 minutes, allowing pasta to reach perfect al dente consistency.
- Meanwhile, prepare breadcrumb topping by melting butter in a separate skillet over medium heat.
- Toast breadcrumbs, stirring consistently until they transform into a golden, crispy garnish.
- Serve the soup in individual bowls, generously topping each portion with toasted breadcrumbs and freshly grated mozzarella cheese.
Notes
- Choose boneless, skinless chicken breasts for easy cooking and shredding in the crockpot.
- For a lighter version, swap heavy cream with half-and-half or milk to reduce calories.
- Gluten-free option: Use gluten-free pasta and breadcrumbs to make the recipe celiac-friendly.
- Prevent pasta from becoming mushy by adding it later in the cooking process and checking for al dente texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 100 mg