How do I fix a soup that's too thin?

If your soup looks thin, simmer it uncovered for 15 to 20 minutes. A quick cornstarch slurry thickens it. Stir gently and avoid a full boil after adding dairy. If the lid is off, some dairy may separate; whisk to smooth.

Can I make this dairy-free or vegan?

Yes, you can make it dairy-free. Use cashew cream or almond milk instead of heavy cream. Swap in vegan parmesan or nutritional yeast for flavor. Omit cheese and chicken, add chickpeas for protein if desired.

Can I freeze leftovers?

Leftovers freeze well if you hold dairy until serving. Freeze the base without cream and parmesan for best texture. Thaw, then stir in cream and cheese when reheating. Avoid dairy in the freezer base to keep texture.

What should I serve with this soup?

Pair with crusty bread and a bright salad. A splash of fresh basil or parsley elevates Crock Pot Creamy Chicken Parmesan Soup. Serve with a chilled white like Pinot Grigio. Leftovers reheat in minutes for a quick next-day meal.

Crock Pot Creamy Chicken Parmesan Soup: 5 Irresistible Wins

Description

Crock Pot Creamy Chicken Parmesan Soup – A cozy, slow-cooked soup that delivers the cheesy, tomato-forward flavors of chicken parmesan in a creamy, comforting bowl.

Ingredients

Scale

1 ½ lbs boneless skinless chicken breasts
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes
4 cups chicken broth
1 medium onion, diced
3 garlic cloves, minced
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 cup heavy cream (or half-and-half)
1 cup freshly grated parmesan cheese
2 cups baby spinach (optional)
Fresh basil or parsley for garnish

Instructions

Place chicken, crushed tomatoes, diced tomatoes, broth, onion, garlic, Italian seasoning, red pepper flakes, salt, and pepper in crock pot.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Remove chicken, shred with two forks, and return to crock pot.
Stir in cream, parmesan cheese, and spinach (if using). Cover and cook another 10–15 minutes until creamy and heated through.
Ladle into bowls, garnish with fresh basil or parsley, and serve with crusty bread.

Notes

For a lighter version, use half-and-half or milk instead of heavy cream.
Stir in spinach just before serving if you want extra greens.
Let leftovers cool completely before refrigerating; refrigerate up to 3-4 days.
To freeze, omit the spinach and add after thawing; cream may separate when reheated.

Prep Time: 10 minutes
Cook Time: 6–7 hours on low or 3–4 hours on high
Category: Soup
Method: Slow Cooker
Cuisine: Italian-inspired American

Nutrition

Serving Size: 1 cup (about 240 ml)
Calories: Approximately 440 kcal per serving
Sugar: Approximately 6 g per serving
Sodium: Approximately 800-1000 mg per serving
Fat: Approximately 16-18 g per serving
Saturated Fat: Approximately 7 g per serving
Unsaturated Fat: Approximately 6-8 g per serving
Trans Fat: 0 g
Carbohydrates: Approximately 20-25 g per serving
Fiber: Approximately 2 g per serving
Protein: Approximately 25-28 g per serving
Cholesterol: Approximately 100-150 mg per serving

Keywords: Crock Pot Creamy Chicken Parmesan Soup, slow cooker chicken parmesan soup, creamy tomato chicken soup, parmesan soup, chicken soup, easy dinner, weeknight soup