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Crock Pot Creamy Chicken Parmesan Soup

Crock Pot Creamy Chicken Parmesan Soup with tender shredded chicken, Parmesan, and a creamy tomato broth. Slow-cooker simmering makes the flavors meld while pasta and spinach are added at the end for a fresh, tender bite.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Boneless, skinless chicken breasts
  • 2 lb boneless, skinless chicken breasts
Onion
  • 1 small onion, diced
Garlic
  • 3 cloves garlic, minced
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Chicken broth
  • 4 cup chicken broth
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Dried oregano
  • 1 tsp dried oregano
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 0.5 tsp onion powder
Crushed red pepper flakes (optional)
  • 0.5 tsp crushed red pepper flakes (optional)
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Heavy cream
  • 1 cup heavy cream
Freshly grated Parmesan cheese
  • 1 cup freshly grated Parmesan cheese
Small pasta
  • 1 cup small pasta (ditalini or mini shells), cooked separately
Fresh spinach
  • 2 cup fresh spinach
Fresh basil, chopped
  • 1 fresh basil, chopped
Extra grated Parmesan for serving
  • 0.5 cup extra grated Parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Place the chicken breasts in the slow cooker.
  2. Add the diced onion, minced garlic, crushed tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
  3. Cover and cook on LOW for 6–7 hours, or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
Shred and finish creamy
  1. Remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker.
  2. Stir in the heavy cream and grated Parmesan cheese until melted and the broth looks smooth and creamy.
Add pasta and wilt spinach
  1. Add the cooked pasta and fresh spinach.
  2. Cook for 10 minutes, until the spinach wilts, then stir once so everything is evenly combined.
Serve
  1. Garnish with fresh basil and extra grated Parmesan.
  2. Serve hot with garlic bread or crusty Italian bread.

Notes

For the smoothest Parmesan texture, add the cheese off high heat and stir until fully melted before adding pasta. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid grainy cheese. Freezing is not recommended because the cream and pasta can change texture. For a lighter version, use half-and-half instead of heavy cream (still add Parmesan for flavor).