Crockpot Chicken Parmesan Soup
A creamy, hands-off slow cooker soup combining tender chicken, savory broth, marinara, and melted Parmesan for a comforting Italian-inspired meal.
Ingredients
Soup
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon crushed red pepper flakes optional
- salt and pepper to taste
Finish
- 1 cup heavy cream
- 1 cup marinara sauce
- 1 cup grated Parmesan cheese
Instructions
Soup
- Place 1 pound boneless skinless chicken breasts in the Crockpot and pour in 4 cups chicken broth.
- Add 1 tablespoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon crushed red pepper flakes (optional), salt, and pepper to taste.
- Cover and cook on high for 4 hours or low for 6 hours, until the chicken is tender.
- Remove chicken, shred with two forks, and return to the pot.
Finish
- Stir in 1 cup heavy cream, 1 cup marinara sauce, and 1 cup grated Parmesan cheese.
- Cook on high for 15 more minutes until the cheese melts and the soup is creamy.
Notes
Leftovers keep well in the refrigerator up to 4 days.
Freeze in airtight containers up to 3 months. Reheat gently until 165°F, adding a splash of broth if thickened.
Nutrition
Serving: 1servingCalories: 383kcalCarbohydrates: 9g
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