A spoonful of this chicken Parmesan soup gets you shredded chicken, tomato broth, and a few pieces of pasta, with mozzarella melting over the top. The Parmesan goes into the pot, where it seasons the broth. Keep a little extra for the table, because someone will want more.
The slow cooker handles the chicken, tomatoes, onion, and garlic. Near dinner, you shred the chicken and boil a small pot of pasta. There’s no chicken to bread or fry, but there is a little finishing to do before you sit down.
Save This Recipe
Drop your email below and have this recipe sent straight to your inbox.
Success! Thanks for your interest.
What You’ll Need
Most of the soup comes together from a can of crushed tomatoes, chicken broth, dried seasoning, and a few fresh ingredients. Have a 6-quart slow cooker ready, along with a saucepan for the pasta. The full amounts are in the recipe card below.
Boneless, skinless chicken thighs: These cook in the tomato broth and get shredded near the end. Start with thawed chicken and trim away any large pieces of excess fat before adding it to the pot.
Onion and garlic: Dice the small onion and mince the three garlic cloves. Both go straight into the slow cooker. There’s no separate sautéing step in this recipe.
Crushed tomatoes and chicken broth: Use the full 28-ounce can of tomatoes and 4 cups of low-sodium broth. Crushed tomatoes give the soup a thicker tomato base than diced tomatoes would. Low-sodium broth lets you taste the soup with the Parmesan before deciding how much salt it needs.
Italian seasoning and red pepper flakes: The dried herbs cook with the chicken. The pepper flakes are optional; leave them out if you want a milder bowl, or put them on the table for people to add themselves.
Penne or small pasta shells: You’ll need 6 ounces of dry pasta. Choose a shape that fits comfortably on a spoon. It cooks separately, so follow the directions on your particular package.
Parmesan, mozzarella, and basil: Grated Parmesan goes into the soup after the chicken is shredded. Save the mozzarella for the individual bowls. Fresh basil is optional, but a little scattered over the cheese makes a nice finish.
How to Make Slow Cooker Chicken Parmesan Soup
Start the chicken in the tomato broth
Put the chicken thighs, diced onion, garlic, crushed tomatoes, broth, Italian seasoning, and optional red pepper flakes in the slow cooker. Stir the liquid and vegetables around the chicken, then cover.
Cook on low for about 4–5 hours. Check the thickest part of the chicken with a food thermometer; it needs to reach 165°F. The meat should also pull apart easily with a fork. Use those checks rather than the clock alone, since slow cookers and the size of the chicken pieces vary.
Shred the chicken and add the Parmesan
Lift the cooked chicken onto a plate or cutting board and pull it apart with two forks. Keep the pieces small enough to eat with a spoon, then return them to the soup.
Stir in the grated Parmesan. Once it’s incorporated, taste the broth and add salt and black pepper as needed. Wait until this point to adjust the salt—the broth, tomatoes, and cheese all contribute some of their own.
Cook the pasta in a separate saucepan
As the chicken finishes cooking, bring a saucepan of water to a boil and cook the penne or shells according to the package directions. Drain when the pasta has the texture you like. It will go straight into the bowls, so it doesn’t need extra time simmering in the soup.
Finish each bowl with cheese
Divide the cooked pasta among the bowls and ladle the hot chicken and tomato broth over it. Scatter mozzarella on top, followed by extra Parmesan and chopped basil if you’re using them.
Give the mozzarella a moment to soften in the hot soup before you start eating. It belongs on top rather than stirred through the whole slow cooker, so each bowl gets its own layer of cheese.
Why the Pasta Stays Separate
It’s tempting to drop the dry pasta into the slow cooker and save washing a saucepan. For this soup, the extra pan is worth it. Pasta keeps absorbing liquid as it sits, which can leave you with softer noodles and much less broth by the time you come back for seconds.
Keeping the two separate also helps with leftovers. You can warm just the soup you need, add a portion of pasta, and still have a bowl with plenty of broth. If you’re only serving a few people, dish up their pasta and pack the rest separately.
Toppings and Serving Ideas
The mozzarella and Parmesan already do plenty here. Fresh basil adds a little freshness, and anyone who likes heat can add a pinch of red pepper flakes at the table.
For something crisp alongside, serve garlic toast or a piece of crusty bread. Dip it into the broth as you go. A green salad with a tangy dressing works well if you want something cool and crunchy with the warm soup.
Storing and Reheating
Pack the pasta separately from the chicken and tomato broth, and keep the mozzarella and basil for topping after reheating. Divide leftovers into shallow containers and refrigerate promptly.
Reheat the soup in a saucepan, stirring as it warms, then add the pasta and heat it through. If the broth needs loosening, add a small splash of chicken broth. Top the hot serving with cheese and basil just before eating.
For storage times and reheating temperatures, follow USDA leftover guidance.
A Few Questions Before You Start
Can I put the dry pasta straight into the slow cooker?
For this recipe, cook it separately. That gives you control over the texture and keeps the pasta from soaking up the broth while the soup sits. Add it to the bowls just before serving.
Can I use chicken breasts instead of thighs?
Boneless, skinless breasts can be used, but they may finish sooner and dry out more easily. Start checking earlier, use a thermometer to confirm 165°F in the thickest part, and shred them once cooked. The recipe’s 4–5 hour estimate is for thighs.
Is this soup spicy?
The red pepper flakes add some heat, but they’re optional. Leave them out of the slow cooker for a milder soup and offer them at the table instead.
Do I need to bread or brown the chicken first?
No. The thawed chicken goes directly into the slow cooker with the tomatoes, broth, and seasonings. This version gets its chicken Parmesan flavor from the tomato base and cheeses, without a breaded cutlet.
When do I add the mozzarella?
Add it to the individual bowls after ladling in the hot soup. The Parmesan goes into the pot; the mozzarella is the topping. Keep extra mozzarella separate when storing leftovers.
Chicken Parmesan Soup
Equipment
- 6-quart slow cooker
Ingredients
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 can crushed tomatoes 28 ounces
- 1 diced small onion
- 3 minced garlic cloves
- 4 cups low-sodium chicken broth
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 6 ounces your favorite pasta
- 1/2 cup grated parmesan cheese plus more for serving
- salt and pepper
- 1 cup shredded mozzarella
- chopped fresh basil
Instructions
- Add chicken, onion, garlic, tomatoes, broth, Italian seasoning to the slow cooker.
- Cover the slow cooker and cook on low for 4-5 hours.
- Cook until the chicken reaches 165° Fahrenheit.
- Remove and shred the chicken, then return it to the slow cooker.
- Stir in the parmesan and season to taste.
- Cook the pasta according to the directions, and drain.
- Divide pasta amongst bowls, and ladle the soup over it.
- Top with mozzarella, extra parmesan, and basil.
- Store remaining pasta separately from the soup.
Notes
For another bowl to put on the dinner list, try our loaded potato soup. You can also browse our favorite easy crock pot meals for more slow cooker ideas.