Can I make this on the stovetop or in a pressure cooker?

Yes. I often convert the Slow Cooker Chicken Parm Soup to other appliances without losing flavor. Stovetop method: In a large pot, sauté onion and garlic, then add the chicken, crushed and diced tomatoes, broth, basil, oregano, red pepper, salt, and pepper. Simmer 25–30 minutes until the chicken is tender. Shred the chicken, return to the pot, add pasta, and cook until al dente. Stir in Parmesan and mozzarella off heat to melt. Pressure cooker method: Combine everything except the pasta in the cooker. Cook on high pressure for 10–12 minutes, then quick release. Shred the chicken, return to the pot, and add the pasta. Cook a few minutes until al dente. Finish with cheese off heat.

Is this soup freezer-friendly, and how should I store leftovers?

Yes, Slow Cooker Chicken Parm Soup freezes well. I often freeze leftovers in individual portions for easy dinners. Cool completely, then store in freezer-safe containers for up to 2–3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave. If the pasta has soaked up broth, add a splash of broth or water when reheating. Cheese may separate slightly after freezing; stir in extra cheese when you reheat if needed.

How can I adapt for dairy-free diets while keeping flavor?

Swap in dairy-free Parmesan and mozzarella to keep the creamy finish. I rely on nutritional yeast for a cheesy mood in a pinch. Consider whisking in a small amount of cashew cream or coconut cream for extra richness. Use a dairy-free broth and dairy-free cheese substitutes, and finish with fresh herbs for brightness.

Can I use rotisserie chicken to save time?

Absolutely. I love using rotisserie chicken to speed things up. Shred the meat and stir it in after the base has simmered, or add it at Step 1 if you want even less cooking time. You’ll still get the tomato depth and creamy finish without waiting for raw chicken to cook.

Slow Cooker Chicken Parm Soup: 5 Irresistible Comforts

Name: Slow Cooker Chicken Parm Soup: Ultimate, Creamy, Easy 5.
Prep time: 10 min
Cook time: PT-488497H29M36S
Total time: 6 h 10 min
Cuisine: Italian-inspired
Ingredients: 1 ½ lbs boneless skinless chicken breasts; 1 medium onion, diced; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 (14 oz) can diced tomatoes; 4 cups chicken broth; 1 tsp dried basil; 1 tsp dried oregano; ½ tsp red pepper flakes (optional); Salt and black pepper, to taste; 1 cup small pasta (like ditalini or elbow); ½ cup grated Parmesan cheese (or dairy-free alternative); 1 cup shredded mozzarella cheese (or dairy-free alternative); Fresh parsley or basil, chopped (for garnish)

Description

Slow Cooker Chicken Parm Soup: a cozy, Italian-inspired soup that transforms the classic chicken parmesan into a hearty bowl with tender chicken, tomato broth, and melty cheese.

Ingredients

Scale

1 ½ lbs boneless skinless chicken breasts
1 medium onion, diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes
4 cups chicken broth
1 tsp dried basil
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 cup small pasta (like ditalini or elbow)
½ cup grated Parmesan cheese (or dairy-free alternative)
1 cup shredded mozzarella cheese (or dairy-free alternative)
Fresh parsley or basil, chopped (for garnish)

Instructions

Add chicken, onion, garlic, crushed tomatoes, diced tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker. Stir to combine.
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 the slow cooker.
Stir in pasta and cook an additional 20–25 minutes on high until pasta is tender.
Stir in Parmesan cheese and top each serving with mozzarella. Cover for 5 minutes to melt.
Garnish with fresh parsley or basil and serve warm with crusty bread.

Notes

For a dairy-free version, use dairy-free Parmesan and mozzarella alternatives.
To keep pasta from soaking up too much broth, store leftovers separately and reheat with a little extra broth or water.
Tip: use cooked or rotisserie chicken to save time.
To thicken the soup slightly, cook the pasta a bit longer on high before adding cheese, or stir in a small amount of tomato paste.

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

Nutrition

Serving Size: 1 cup (about 240 ml)
Calories: Approximately 270 per serving
Sugar: Approximately 4 g per serving
Sodium: Approximately 180 mg per serving
Fat: Approximately 7 g per serving
Saturated Fat: Approximately 2 g per serving
Unsaturated Fat: Approximately 5 g per serving
Trans Fat: 0 g
Carbohydrates: Approximately 23 g per serving
Fiber: Approximately 2 g per serving
Protein: Approximately 40 g per serving
Cholesterol: Approximately 150 mg per serving

Keywords: Slow Cooker Chicken Parm Soup, chicken parmesan soup, crockpot soup, Italian-inspired soup