This Crockpot Chicken Parmesan Soup has quietly become my go-to for chilly nights when I want the flavors of a classic chicken Parmesan without the fuss. I first developed this version during a week when my daughter had a late hockey practice and I needed something comforting that could simmer all afternoon and still taste fresh and bright when we came home. The slow cooker gives the chicken a gentle steam bath in tomatoes and aromatics so that by the time dinner rolls around the meat shreds effortlessly and the broth is bursting with flavor.

What I love most is the balance of textures: tender shredded chicken, slightly chewy gemelli pasta cooked al dente, and a silky, cheesy finish from grated Parmesan and a pat of butter. The fresh basil and oregano cut through the richness and add a spring-like lift that keeps the bowl from feeling heavy. This is the kind of recipe that fills the kitchen with tomato-simmered warmth and has everyone leaning in for seconds — it’s reliably nostalgic and reliably simple.

Ingredients

• Garlic (4 cloves, minced): Fresh garlic adds sharp aromatic flavor. Look for firm bulbs without soft spots; mince finely so it distributes evenly through the broth.
• Green bell pepper (1, chopped): Adds sweetness and a little vegetal crunch; remove seeds and ribs for a milder flavor. Choose firm, brightly colored peppers.
• White onion (1/2 medium, chopped): Yellow or white both work; onion builds the savory base and softens into a sweet background note as it cooks slowly.
• Crushed tomatoes (1 can, 14.5 ounces): Use a good-quality brand for better flavor — I prefer a San Marzano-style crushed tomato for its balance of sweetness and acidity.
• Boneless, skinless chicken breast (1/2 pound, raw): Split if very thick so it cooks evenly; the slow cooker will make it tender and easy to shred.
• Low sodium chicken broth (5 cups): Start with low sodium so you can control salt level — add more if the soup needs thinning later.
• Shredded Parmesan cheese (1/2 cup, plus extra for garnish): Use freshly grated Parmigiano-Reggiano or a high-quality pre-grated if pressed for time for the best nutty, savory finish.
• Fresh basil (2 tablespoons, chopped): Adds brightness and a classic Italian lift; stir most in at the end to preserve color and aroma.
• Fresh oregano (2 teaspoons, chopped): Provides earthy, slightly bitter notes that complement the tomatoes; dried can be used at one-third the amount.
• Kosher salt (1 teaspoon) and ground black pepper (1/2 teaspoon): Season to taste; adjust at the end after tasting with the pasta cooked.
• Red pepper flakes (1/4 teaspoon): Optional but recommended for a subtle background heat.
• Uncooked gemelli or penne (4 ounces): Dry pasta adds comforting body; measure by weight or use about 1 cup dry.
• Unsalted butter (2 tablespoons, optional): Swirled in at the end for richness and gloss; skip for a lighter finish.
• Chopped fresh basil or parsley (for garnish): Fresh herbs brighten the bowl and add a pretty finish.

Instructions

Combine base ingredients:In a 5-quart or larger slow cooker, add the minced garlic, chopped green bell pepper, chopped white onion, and one 14.5-ounce can of crushed tomatoes. Nestle the raw boneless, skinless chicken breast in the vegetables, then pour in 5 cups of low-sodium chicken broth so the ingredients are mostly submerged. Stir in 1/2 cup shredded Parmesan, 2 tablespoons chopped fresh basil, 2 teaspoons chopped fresh oregano, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon red pepper flakes. Ensure the cheese is mixed in so it dissolves while cooking.Slow cook:Cover and cook on low for 7 1/2 hours or on high for about 3 1/2 hours. Low heat yields the most tender chicken and deeper melded flavors. The internal chicken temperature should reach at least 165°F when checked; the meat will be fall-apart tender after full cook time.Shred the chicken:Carefully transfer the chicken breasts to a cutting board and use two forks to pull the meat into coarse shreds. This step is important because shredded chicken disperses through the broth better than sliced pieces, creating a cohesive bowl instead of separate chunks.Add pasta and finish:Return the shredded chicken to the slow cooker and stir in 4 ounces uncooked gemelli or penne. Turn the cooker to high and cook 20–30 minutes more, stirring occasionally, until the pasta is al dente. If the soup thickens beyond your preference after the pasta cooks, stir in additional chicken broth or warm water a 1/4 cup at a time until you reach the desired consistency; reheat briefly.Enrich and serve:Stir in 2 tablespoons unsalted butter if using, then taste and adjust salt and pepper as needed. Ladle into bowls and garnish with extra shredded Parmesan and chopped basil or parsley. Serve hot with crusty bread or a simple green salad.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to 3 days. If you plan to keep portions longer, cool the soup quickly and freeze in single-serving freezer-safe containers for up to 3 months. For freezing, leave out the pasta to prevent it from turning mushy; simply add freshly cooked pasta to defrosted soup when reheating. To reheat, warm gently over medium-low on the stovetop until just simmering, or microwave in short bursts, stirring between intervals. If the broth reduced during storage, loosen with warm broth or water and finish with a sprinkle of fresh basil and Parmesan to revive the flavors.

Ingredient Substitutions

Swap gemelli or penne for other short shapes such as rotini or farfalle; for a gluten-free option, use certified gluten-free pasta and ensure your broth is gluten-free. If you want a lower-carb version, stir in spiralized zucchini in the last 10 minutes instead of pasta (it will be more tender). Replace Parmesan with Pecorino Romano for saltier, tangier notes, or use a dairy-free grated cheese if avoiding dairy, but expect a difference in mouthfeel. If fresh herbs aren’t available, use 1 teaspoon dried basil and 1 teaspoon dried oregano, added early in the cook.

Serving Suggestions

Serve this soup with a crisp green salad dressed with lemon vinaigrette to cut through the richness, or pair with garlic-toasted baguette slices for dipping. A simple arugula salad with shaved Parmesan and lemon pairs especially well. For a heartier meal, offer a side of roasted vegetables or a small plate of antipasti—think marinated olives, roasted red peppers, and a few slices of prosciutto. Garnish each bowl with extra finely grated Parmesan and a generous scattering of fresh basil or flat-leaf parsley for color and brightness.

Cultural Background

This adaptation takes classic flavors from Italian-American chicken Parmesan—tomato sauce, Parmesan cheese, and aromatic herbs—and presents them in a rustic, one-pot format inspired by soup traditions. Italian immigrant kitchens often reimagined hearty, familiar flavors into soups and stews to stretch ingredients and feed families; this recipe follows that spirit by transforming a beloved entree into a communal, spoonable dish that emphasizes comfort and practicality.

Seasonal Adaptations

In summer, use ripe heirloom tomatoes instead of canned crushed tomatoes for a fresher, garden-forward version—simmer the fresh tomatoes down a bit longer to concentrate flavor. In colder months, add a cup of diced winter root vegetables like carrot and celery at the start for added depth and nutrition. For holiday gatherings, double the batch and serve in a buffet-style with a pasta station allowing guests to choose their preferred pasta shape or gluten-free alternative.

Meal Prep Tips

For streamlined meal prep, chop the vegetables and measure spices the night before and store them in a sealed container in the refrigerator. You can assemble everything in a slow cooker liner the morning you plan to cook—this reduces cleanup. If making multiple meals, portion cooled soup into 2-cup freezer containers, label with the date, and date-stamp them. Reheat gently and add freshly cooked pasta or lightly blanched vegetables just before serving to preserve texture.

This bowl of Crockpot Chicken Parmesan Soup captures the cozy, cheesy satisfaction of a classic dish while staying easy and adaptable. I hope it becomes one of your household staples for busy nights and relaxed weekends alike — make it your own, and don’t be afraid to tweak the herbs, pasta, or finishing touches to match what your family loves.