Dinner

Crock Pot Creamy Chicken Parmesan Soup Recipe

ByElla Hart November 21, 2025November 21, 2025

Introduction

This Crock Pot Creamy Chicken Parmesan Soup combines tender chicken with rich tomato broth, creamy cheese, and comforting Italian flavors. It’s an easy, hearty meal perfect for cozy evenings and effortless weeknight dinners.

A white bowl filled with creamy orange soup that has chunks of white chicken meat and small red tomato pieces mixed throughout. The soup is topped with a sprinkle of shredded white cheese and small green herb leaves, adding contrast to the rich texture. A spoon rests inside the bowl, partially submerged in the soup. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2–3 boneless, skinless chicken breasts (or thighs)
4 cups low-sodium chicken broth
1 small yellow onion, finely chopped
3–4 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
1 (14.5 oz) can crushed tomatoes
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Salt and pepper to taste

Instructions

Step 1: Place raw chicken in the bottom of the crock pot.
Step 2: Add chopped onion, garlic, Italian seasoning, red pepper flakes, and crushed tomatoes on top of the chicken.
Step 3: Pour chicken broth over all the ingredients.
Step 4: Cover and cook on low for 6–7 hours or high for 3–4 hours.
Step 5: Remove the chicken and shred it with forks; return the shredded chicken to the crock pot.
Step 6: Stir in the heavy cream until combined.
Step 7: (Optional) Mix cornstarch with cold water to create a slurry, then stir it into the soup to thicken.
Step 8: Gradually add Parmesan cheese, stirring constantly until it melts smoothly into the soup.
Step 9: Cook uncovered on low for an additional 20–30 minutes to blend flavors and thicken slightly.
Step 10: Season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.

Tips & Variations

Use thighs instead of breasts for juicier, more flavorful chicken.
For a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce.
Serve with crusty bread or over cooked pasta for a filling meal.
To keep the soup dairy-free, substitute heavy cream with coconut cream and omit the Parmesan.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep it creamy and smooth. If the soup thickens too much when chilled, add a splash of broth or water when reheating.

How to Serve

A white bowl filled with creamy orange soup that has chunks of chicken and small red pieces, possibly tomatoes or peppers. The soup has a smooth texture with some shreds of white cheese sprinkled on top. Finely chopped green herbs are scattered over the soup, adding a fresh touch. A metal spoon is placed inside the bowl on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

It’s best to use thawed chicken breasts or thighs to ensure even cooking. If using frozen chicken, increase the cooking time and check for doneness before shredding.

How can I make the soup thicker?

Adding the cornstarch slurry (cornstarch mixed with cold water) during the last stage helps thicken the soup. Cooking it uncovered for an extra 20–30 minutes also helps reduce and thicken the broth naturally.