Slow Cooker Chicken Parmesan Soup
If you love the comforting flavors of classic Chicken Parmesan but want it in a cozy, spoonable form, this Slow Cooker Chicken Parmesan Soup with crispy breadcrumb topping is about to become a new family favorite!
It’s hearty, cheesy, tomato-y, and topped with buttery toasted breadcrumbs that taste just like the crispy breading you’d find on Chicken Parm.
This is an easy weeknight dinner that you can set and forget in the crockpot—and the breadcrumb topping takes it over the top. Serve with a side of garlic bread, and you’ve got comfort food perfection!
What You’ll Need
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For the Soup:
- 1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into pieces *Alternatively you can use whole chicken breasts and shred the chicken later, if you prefer
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes with basil
- 2 tbsp tomato paste
- 4 cups chicken broth
- Seasonings- Italian seasoning, salt, pepper, oregano, parsley, red pepper flakes
- ½ cup grated Parmesan cheese
- 2 cups uncooked pasta– I’m using rotini. You can also use small ziti, ditalini, elbow, or shells
- 2 cups shredded mozzarella cheese, divided
- Fresh basil, for garnish
For the Breadcrumb Topping:
- 1 cup panko breadcrumbs
- 2 tbsp butter
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ cup grated Parmesan cheese
How To Make It
Step 1: Build the Base
Spray a 6–8 quart slow cooker with nonstick spray. Add chicken breasts, onion, garlic, crushed tomatoes, tomato paste, chicken broth, Italian seasoning, parsley, oregano, salt, pepper, and red pepper flakes.
Step 2: Slow Cook
Cover and cook on Low for 4 1/2 hours or High for 2-3 hours, until chicken is tender.
Step 4: Add Pasta & Cheese
Stir in the pasta and Parmesan cheese. Cover and cook on High for 20–30 minutes, until the pasta is tender. Stir in 1 cup of mozzarella cheese until melted.
Step 5: Make the Breadcrumb Topping
While the pasta is cooking, prepare the breadcrumb topping. In a skillet, melt butter over medium heat. Add panko breadcrumbs, garlic powder, Italian seasoning and Parmesan cheese. Toast until golden brown, 3–4 minutes. Remove from heat and set aside.
*Alternatively, use garlic croutons for crunch in the soup instead of the breadcrumbs.
Step 6: Serve & Enjoy
Ladle soup into bowls, top with more shredded mozzarella, Parmesan, a sprinkle of crispy breadcrumbs, and fresh basil and dig in!
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Variations
- Make it low-carb: Swap pasta for zucchini noodles or serve over spaghetti squash.
- Extra cheesy: Stir in a little ricotta or cream cheese for a creamier base.
- Shortcut: Use rotisserie chicken and add it in step 4 before the pasta goes in.
FAQ’s
Can I freeze Chicken Parmesan Soup?
Yes—just leave out the pasta before freezing, since pasta can get mushy. Freeze the soup in airtight containers up to 3 months, then reheat and add freshly cooked pasta before serving.
Do I have to use panko breadcrumbs?
Panko gives the best crunch, but regular breadcrumbs work too. You could even use crushed croutons as a fun twist.
Can I make this vegetarian?
Absolutely! Use vegetable broth and swap the chicken for white beans or chickpeas for a protein boost.
Try These Soups
- Crock Pot Butternut Squash Soup
- Minestrone Soup
- Kielbasa Potato Soup
- Panera’s Broccoli Cheddar Soup
- Slow Cooker Creamy Tomato Soup
- Stuffed Pepper Soup
- Healthy Turkey Chili
- Game Day Chili
- Zuppa Toscana
Soup Season
This Slow Cooker Chicken Parmesan Soup with Crispy Breadcrumb Topping is everything you love about the classic Italian-American dish, transformed into a warm and comforting soup. With tender shredded chicken, cheesy tomato broth, pasta, and that irresistible breadcrumb crunch, it’s the ultimate weeknight dinner the whole family will love.
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Slow Cooker Chicken Parmesan Soup
Equipment
Ingredients
Method
- Spray a 6–8 quart slow cooker with nonstick spray. Add chicken breasts, onion, garlic, crushed tomatoes, tomato paste, chicken broth, Italian seasoning, parsley, oregano, salt, pepper, and red pepper flakes.
- Cover and cook on Low for 4 1/2 hours or High for 2-3 hours, until chicken is tender.
- Stir in the pasta and Parmesan cheese. Cover and cook on High for 20–30 minutes, until the pasta is tender. Stir in 1 cup of mozzarella cheese until melted.
- While the pasta is cooking, prepare the breadcrumb topping. In a skillet, melt butter over medium heat. Add panko breadcrumbs, garlic powder, Italian seasoning and Parmesan cheese. Toast until golden brown, 3–4 minutes. Remove from heat and set aside. *Alternatively, use garlic croutons for crunch in the soup instead of the breadcrumbs.
- Ladle soup into bowls, top with more shredded mozzarella, Parmesan, a sprinkle of crispy breadcrumbs, and fresh basil and dig in
This was so hearty and delicious
So happy to hear!
This was SO GOOD! Will get into the rotation if I ever start one lol.
yay! That’s great!