Slow Cooker Creamy Chicken Parm Soup Recipe

I’m sharing my Crockpot Creamy Chicken Parm Soup, a creamy tomato base studded with tender chicken, pasta, melted mozzarella and Parmesan that brings all the classic chicken parmesan flavors together in one bowl.

I stumbled into this Slow Cooker Creamy Chicken Parm Soup when I wanted something different for dinner, and now I keep making it even though I had other plans. The soup somehow captures chicken parm in a bowl without being heavy, with tender boneless skinless chicken breasts and melty mozzarella cheese that pulls in every spoonful.

I even tested it as a Crockpot Creamy Chicken Parm Soup and once messed around with an Instant Pot Chicken Parmesan Soup, so you can imagine the tricks I picked up to make it sing. You’ll want to taste before you judge.

Ingredients

• Chicken: Lean protein that fills you up, adds body to the soup, not bland tho.
• Marinara: Tomato based, gives acidity and sweetness, adds vitamin C and lycopene.
• Pasta: Carbs for comfort and energy, small shapes soak up sauce and flavor.
• Heavy cream: Makes soup luxuriously rich and creamy, higher fat so use mindfully.
• Mozzarella: Melty cheese that gives stretch and mild flavor, adds protein and fat.
• Parmesan: Salty, nutty punch of umami, a little goes a long way.
• Onion and garlic: Builds savory base, offers fiber and antioxidants, makes it taste homemade.
• Olive oil: Used to sauté onions, heart healthy fats, adds subtle fruitiness.
• Fresh herbs: Basil or parsley brighten flavors, add color and a fresh finish.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts (about 3 medium breasts), you can use thighs if you want
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (24 ounce) jar marinara sauce
• 3 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1 teaspoon sugar (optional)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 8 ounces dry pasta (small shells, ditalini or rotini work best)
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil or parsley for garnish

How to Make this

1. Heat 1 tablespoon olive oil in a skillet over medium heat, add 1 chopped yellow onion and cook until soft about 4 minutes, add 3 minced garlic cloves and cook 30-60 seconds more, dont let it burn; transfer onion and garlic to the slow cooker.

2. Season 1 1/2 to 2 pounds boneless skinless chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper; if you want extra flavor quickly sear them 1-2 minutes per side in the same skillet before adding to the slow cooker, otherwise just place raw chicken right in.

3. Pour in 1 (24 ounce) jar marinara sauce and 3 cups chicken broth, then add 1 teaspoon Italian seasoning, 1/2 teaspoon dried basil, 1 teaspoon sugar if using, and 1/4 teaspoon red pepper flakes if you want heat; stir to combine.

4. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is very tender and shreds easily.

5. Remove the chicken, shred with two forks, return shredded chicken to the slow cooker and taste the broth, adjust salt and pepper as needed.

6. Pasta options: recommended method – boil 8 ounces dry pasta (small shells, ditalini or rotini) in salted water to al dente, reserve 1/2 cup pasta water, drain and set aside; quicker method – add dry pasta to the slow cooker for the last 25 to 30 minutes on high but expect softer pasta.

7. With the slow cooker on low or turned off but still hot, stir in 1 cup heavy cream, then add 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan, stirring until melted and creamy; if soup is too thick thin with reserved pasta water or extra broth.

8. Add the cooked or cooked-in-the-pot pasta, stir gently to combine and heat through for 2 to 5 minutes so pasta soaks up flavors but doesnt get mushy.

9. Serve hot topped with extra Parmesan and 2 tablespoons chopped fresh basil or parsley, and a pinch of red pepper flakes if you like it spicy; tip: shredding the chicken while warm makes it extra tender, and searing onions/chicken first gives a much better flavor even though its one extra step.

Equipment Needed

1. 10 to 12 inch skillet (for sautéing onions and searing chicken)
2. 4 to 6 quart slow cooker
3. Large pot for boiling pasta
4. Colander (to drain pasta)
5. Chef’s knife
6. Cutting board
7. Pair of forks (for shredding the chicken)
8. Tongs or a slotted spoon (to transfer chicken)
9. Measuring cups and spoons
10. Wooden spoon or heatproof spatula (for stirring and melting cheese)

FAQ

Slow Cooker Creamy Chicken Parm Soup Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs or shredded rotisserie chicken. Thighs stay juicier and won’t dry out, rotisserie is great if you want a shortcut, just add it near the end so it doesn’t turn mushy.
• Heavy cream: use half and half plus a tablespoon of cream cheese for richness, or evaporated milk for a lighter option. If using regular milk, stir in 1-2 tbsp cornstarch to thicken, you’ll get a creamy texture without all the fat.
• Dry pasta: replace with gluten free pasta, or use orzo or small acini di pepe if you want a different bite. Cooked pasta or small shapes should be added in the last 20-30 minutes so they dont overcook.
• Mozzarella / Parmesan: swap mozzarella for provolone or fontina for melty stretch, and use Pecorino Romano or Asiago in place of Parmesan for a sharper, saltier kick. Adjust salt to taste.

Pro Tips

1) Brown stuff first when you can. Quickly searing the chicken and the onions before they go in the cooker gives way more depth than just dumping everything in, so don’t skip it if you’ve got an extra 5 minutes. It really makes the sauce taste less canned.

2) Cook the pasta separately to al dente and save some pasta water. Tossing already-cooked pasta into the finished sauce keeps the texture right, and a few tablespoons of pasta water will loosen the sauce without watering it down. If you put dry pasta in the pot, expect softer, mushier noodles.

3) Add cream and cheese gently. Turn the cooker to low or off and stir in the cream, then the cheeses so they melt into a silky sauce. Grating mozzarella from a block melts way better than pre-shredded stuff, so use that if you can and save a little cheese for sprinkling on top.

4) Brighten and adjust at the end. Taste after you shred the chicken and don’t be shy with small fixes: a tiny splash of vinegar or lemon will lift the flavors, a pinch of sugar can tame bitterness, and fresh basil or parsley right before serving keeps it from tasting flat.