Crockpot Chicken Parmesan Soup

This Crockpot Chicken Parmesan Soup is a great meal for when you’re short on time, but want something hearty and delicious. It’s the ultimate dump recipe!

Prep Time15

Cook Time4

Shredding Time10

Servings:

Calories: 335kcal

Author: Karin and Ken

Ingredients

Ingredients
2 Chicken Breast skinless, boneless
1 medium Onion chopped
3 cloves Garlic minced
1 Red bell pepper chopped
1 teaspoon Italian seasoning
1 teaspoon Black pepper
½ teaspoon Salt
½ teaspoon Red pepper flakes crushed
4 cups Chicken broth
15 oz can Crushed tomatoes or tomato puree
1 cup Ditalini pasta or other small pasta
1 cup Shredded mozzarella cheese
½ cup Parmesan cheese grated
1.5 cup Croutons for topping
6 leaves Fresh basil for garnish

Instructions

Prepare the slow cooker by coating it with a light coating of cooking spray.
Add the chicken breasts directly into the slow cooker and season with salt, pepper, Italian seasoning, and crushed red pepper flakes.
Add the chopped onions, garlic, and red bell pepper over the chicken, then pour in the crushed tomatoes and chicken broth.
Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and fully cooked.
Remove the chicken from the slow cooker, shred or chop it into bite-sized pieces, and return it to the soup.
Add the dry ditalini pasta, stir well, and cook on High for 20–25 minutes or until the pasta is tender.
Stir in the mozzarella and Parmesan cheeses until melted and creamy.
Ladle into bowls and top with croutons and fresh basil before serving.

Video

Notes

Don’t cook frozen chicken in your slow cooker. Thaw it in the refrigerator overnight to ensure it cooks evenly and properly.
Try making this crockpot chicken soup on the stovetop.
Avoid adding the pasta too early to prevent it from overcooking and becoming mushy.

Nutrition