Introduction
Oh, you know those nights. The ones where the air gets a little crisp, you’re craving something warm and comforting, and the thought of a complicated dinner plan makes you want to just order pizza. I’ve been there! And that’s exactly why I’m so excited to share this Crock Pot Creamy Chicken Parmesan Soup with you. It’s the kind of meal that feels like a warm hug in a bowl, and the best part? It practically makes itself. Seriously, minimal effort for maximum cozy deliciousness.
Why You’ll Love This Recipe
- Fast: While it cooks low and slow, your hands-on time is minimal!
- Easy: Toss everything in the slow cooker and let it do its magic.
- Giftable: Imagine a friend or neighbor having a tough week – a batch of this soup is pure thoughtfulness.
- Crowd-pleasing: From picky eaters to discerning foodies, everyone adores this creamy, cheesy goodness.
Ingredients
Gathering your ingredients is part of the fun! It’s all about simple, wholesome goodness:
- 2 boneless, skinless chicken breasts: The stars of our show, these will get perfectly tender.
- 3 cloves garlic: Because garlic makes everything better, right? Mince ’em up fine!
- 1 bunch fresh parsley: We’ll use some for flavor in the soup and save some for a vibrant garnish. Chop it up!
- 1 (14.5 oz) can diced tomatoes (undrained): These add a touch of sweetness and acidity. Don’t drain them – all that juice is flavor!
- 1 small yellow onion: Diced small, it melts into the soup beautifully.
- 4 cups low-sodium chicken broth: The base of our flavorful soup.
- 2 tbsp cornstarch: This is our secret weapon for getting that perfect creamy thickness.
- 1 tsp Italian seasoning: A classic blend that brings all those wonderful Mediterranean vibes.
- 1/2 tsp red pepper flakes: Just a little pinch to add a subtle warmth. You can always add more if you like a kick!
- Salt and pepper to taste: Essential for bringing out all the flavors.
- 1 cup heavy cream: Hello, luxurious creaminess!
- 1 cup grated Parmesan cheese: Oh, the glorious cheese! This is what makes it chicken parm soup!
How to Make It
Alright, let’s get this cozy soup party started! It’s so simple, you’ll be amazed.
- Step 1: The Grand Toss! Grab your crock pot. Gently place the chicken breasts, minced garlic, the entire can of diced tomatoes (juices and all!), your chopped yellow onion, and the chicken broth into the pot.
- Step 2: Spice It Up! Now, stir in that lovely Italian seasoning and the red pepper flakes. Give it a good sprinkle of salt and pepper. Don’t be shy!
- Step 3: Let the Magic Happen. Cover your crock pot. Now you have two choices: you can cook it on low for 4-6 hours or on high for 2-3 hours. Either way, you want the chicken to be cooked through and super tender. I usually go for the low setting because it feels more hands-off, but high works great if you’re in a bit of a hurry!
- Step 4: Shredding Time! Carefully remove the cooked chicken breasts from the crock pot. Place them on a cutting board and use two forks to shred them into bite-sized pieces. Easy peasy!
- Step 5: The Thickening Trick. In a small bowl, grab about 1/2 cup of that warm broth from your crock pot. Whisk in the cornstarch until it’s completely smooth and there are no lumps. This is your thickening slurry! Pour this mixture back into the crock pot.
- Step 6: Creamy & Cheesy Goodness! Now, add the shredded chicken back into the pot, along with the heavy cream and the grated Parmesan cheese. Oh yeah, this is where it gets good!
- Step 7: Stir it All Together. Stir everything gently until it’s all combined. You’ll notice the soup start to thicken up beautifully as the Parmesan melts and the cornstarch does its job.
- Step 8: A Touch of Freshness. Stir in your chopped fresh parsley. It adds a lovely pop of color and a hint of freshness.
- Step 9: Serve and Enjoy! Ladle this warm, creamy goodness into bowls and serve it up hot. You’ve done it!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity!
- For a vegetarian twist: Omit the chicken and add in some cannellini beans or chickpeas in step 1. You might want to add a bit more broth for extra liquid.
- Add veggies: Toss in some chopped carrots, celery, or even some baby spinach in the last hour of cooking for extra nutrition and flavor.
- Spice it up: If you love a bit more heat, feel free to increase the red pepper flakes or add a pinch of cayenne.
- Make it heartier: Cooked pasta (like rotini or penne) or rice can be stirred in right at the end for a more substantial meal.
- Herb swap: If you don’t have fresh parsley, a teaspoon of dried parsley can be added in step 2, but fresh is always so lovely for a garnish!
Tips for Success
A few little tricks to make your soup absolutely perfect every time:
- Don’t overcook the chicken: While the slow cooker is forgiving, you don’t want the chicken to get too dry before shredding. It should be just cooked through.
- Smooth slurry is key: Make sure your cornstarch and broth mixture is lump-free before adding it to the crock pot. This ensures a smooth, velvety soup.
- Taste and adjust: Always taste your soup before serving and adjust salt and pepper as needed. Broth can vary in saltiness!
- Prep ahead: You can chop your onion and garlic the night before and store them in an airtight container in the fridge.
- Freezer-friendly: This soup freezes beautifully! Let it cool completely, then store in airtight containers for up to 3 months.
How to Store It
Leftovers are a beautiful thing, especially with this soup! Once it has cooled down a bit, transfer any extra soup into an airtight container. It will keep nicely in the refrigerator for about 3-4 days. When you’re ready to enjoy it again, simply reheat it gently on the stovetop or in the microwave. You might need to add a splash more broth or cream if it has thickened up too much.
FAQs
Got a quick question? I’ve got you!
Q: Can I make this soup thicker?
A: Absolutely! If you prefer a thicker soup, you can always make another cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water) and stir it in, letting it simmer for a few minutes until thickened. You can also stir in a little more Parmesan cheese.
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can! Chicken thighs are often more forgiving and stay moist. They will also take a similar amount of time to cook through in the slow cooker.
Q: Is this soup spicy?
A: This recipe has just a hint of warmth from the red pepper flakes, but it’s not overly spicy. If you’re sensitive to heat, you can omit them entirely or use just a tiny pinch!
Q: Can I make this in an Instant Pot?
A: Yes, you can! Sear the chicken briefly, then add all ingredients to the Instant Pot (except cream, Parmesan, and parsley). Cook on high pressure for 10 minutes, then natural release for 10 minutes. Then shred chicken and add cream, Parmesan, and parsley, stirring to combine and thicken.
Cozy Crock Pot Creamy Chicken Parmesan Soup
Equipment
- Crock Pot
- Cutting board
- Forks for shredding chicken
- Small bowl for cornstarch slurry
- Whisk
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts chicken breasts The stars of our show, these will get perfectly tender.
- 3 cloves garlic Mince 'em up fine!
- 1 bunch fresh parsley We’ll use some for flavor in the soup and save some for a vibrant garnish. Chop it up!
- 1 14.5 oz can diced tomatoes (undrained) These add a touch of sweetness and acidity. Don't drain them – all that juice is flavor!
- 1 small yellow onion Diced small, it melts into the soup beautifully.
- 4 cups low-sodium chicken broth The base of our flavorful soup.
- 2 tbsp cornstarch This is our secret weapon for getting that perfect creamy thickness.
- 1 tsp Italian seasoning A classic blend that brings all those wonderful Mediterranean vibes.
- 0.5 tsp red pepper flakes Just a little pinch to add a subtle warmth. You can always add more if you like a kick!
- salt and pepper Essential for bringing out all the flavors.
- 1 cup heavy cream Hello, luxurious creaminess!
- 1 cup grated Parmesan cheese Oh, the glorious cheese! This is what makes it chicken parm soup!
Instructions
- Grab your crock pot. Gently place the chicken breasts, minced garlic, the entire can of diced tomatoes (juices and all!), your chopped yellow onion, and the chicken broth into the pot.
- Now, stir in that lovely Italian seasoning and the red pepper flakes. Give it a good sprinkle of salt and pepper. Don’t be shy!
- Cover your crock pot. Now you have two choices: you can cook it on low for 4-6 hours or on high for 2-3 hours. Either way, you want the chicken to be cooked through and super tender. I usually go for the low setting because it feels more hands-off, but high works great if you’re in a bit of a hurry!
- Carefully remove the cooked chicken breasts from the crock pot. Place them on a cutting board and use two forks to shred them into bite-sized pieces. Easy peasy!
- In a small bowl, grab about 1/2 cup of that warm broth from your crock pot. Whisk in the cornstarch until it's completely smooth and there are no lumps. This is your thickening slurry!
- Pour this mixture back into the crock pot.
- Now, add the shredded chicken back into the pot, along with the heavy cream and the grated Parmesan cheese. Oh yeah, this is where it gets good!
- Stir everything gently until it’s all combined. You’ll notice the soup start to thicken up beautifully as the Parmesan melts and the cornstarch does its job.
- Stir in your chopped fresh parsley. It adds a lovely pop of color and a hint of freshness.
- Ladle this warm, creamy goodness into bowls and serve it up hot. You’ve done it!