Slow Cooker Chicken Parmesan Soup

Now that the weather is a bit cooler, I have been craving lots of hearty soups. Just last week I made a creamy Slow Cooker Chicken Tortellini Soup. It was the perfect one-pot wonder to kick off the fall season.

This Slow Cooker Chicken Parmesan Soup is more waist-friendly than the tortellini soup, but is still packed with flavor. Chicken Parmigiana is usually made by baking breaded chicken with cheese and tomato sauce. It’s delicious, but quite a heavy dish. Diced tomatoes and slow cooked chicken replace the heavy tomato sauce and fried chicken in this soup.

Slow Cooker Chicken Parmesan Soup

My biggest tip for this recipe is to use a really good Parmesan cheese. Buying Parmesan cheese with a nice, strong flavor will make this soup just that much better.

I also always grate lots of fresh Parmesan over the bowls just before serving. I just can’t get enough.

Slow Cooker Chicken Parmesan Soup

If you prefer stuffed pasta like tortellini, feel free to substitute it for the shell pasta. For slow cooker dishes like this, I usually just use whatever ingredients I can find in the pantry. For example, I always have a variety of dry pastas and diced tomato flavors. For this particular recipe, I used Italian Style diced tomatoes, but the other varieties should work just as well. Sometimes it’s nice to add a chipotle or roasted pepper flavor to your soup!

Next time, I may even add beans and vegetables to the soup and serve it alongside some crusty bread and wine.

Slow Cooker Chicken Parmesan Soup

This soup also freezes well to make wonderful leftovers. However, if I don’t freeze it right away, the leftovers disappear quickly in the fridge.

That’s okay with me though. It’s the sign of a good dish.

Slow Cooker Chicken Parmesan Soup
Prep time
Cook time
Total time
  • 1½ lbs boneless, skinless chicken breasts
  • 3½ cups low-sodium chicken broth
  • 1 can (15 oz) diced tomatoes
  • 1 tsp minced garlic
  • 1 red bell pepper, chopped
  • ½ red onion, chopped
  • ½ cup Parmesan cheese, grated
  • 2 tsp dried Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • 6 oz dry shell pasta
  • salt and pepper, to taste
  • chopped flat leaf parsley, for garnish
  • grated parmesan, for serving
  1. Add the chicken, chicken broth, tomatoes, garlic, bell pepper, onion, Parmesan cheese, dried Italian seasoning, red pepper flakes, salt, and pepper to a slow cooker and cook on high for 3-4 hours.
  2. About 30 minutes before serving, add the dry pasta. Once the pasta is cooked to your liking, serve with extra grated Parmesan cheese and chopped flat leaf parsley.



This turned out to be a great recipe! Since I was in the mood for more of a "Ragu" than a soup, the only change I made to measurements was decreased the amount of liquid ( I actually used just water since we were out of stock) to only about 2.5cups- which if you were eyeballing the measurements, it was just enough to cover the ingredients. Then threw in GF penne at the 30min mark. Delicious! Thank you!


Are you dicing the chicken in any way before adding it to the crock pot or just putting the pieces in whole?  Do  they just fall apart after the cooking time?



I just tried this and boiled the chicken first and diced it.  It turned out great. Considering the recipe time prep - it doesn't look like it needs to be precooked.  I also added a bag of fresh spinach.  Family loved it.

ThatOvenFeelin moderator

@Marilyn No need to dice the chicken first, just add the pieces whole! After the 3-4 hour cooking time, the chicken will fall apart (or you can place it into a kitchen aid mixer to gently pull it apart).

Thalia @ butter and brioche
Thalia @ butter and brioche

I love the idea of making soup in a slow cooker. This recipe is definitely a great excuse for me to pull out and use my slow cooker.. thanks for sharing the recipe, it looks and sounds deliciouss!


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