Cozy Crockpot Chicken Parmesan Soup

I first made this cozy Crockpot Chicken Parmesan Soup on a rain-soaked weeknight, and it instantly became comfort food central: creamy, tomato-forward broth, tender shredded chicken, bright spinach, and that nutty hit of Parmesan. It’s the kind of slow-cooker recipe that fills the house with smell-of-Italy warmth while you get on with the rest of your evening. If you like one-pot, hands-off dinners or soups that double as a main course with crusty bread, this is one to save to your weeknight rotation — and if you enjoy similar homestyle chicken soups, you might also like this version of Marry Me Chicken Soup.

Why you’ll love this dish

• Hands-off convenience: dump, set, and forget — great for busy evenings or chilly weekends.
• Crowd-pleasing flavors: tomato, garlic, Italian herbs, and Parmesan hit familiar, comforting notes.
• Budget-friendly and adaptable: a pound of chicken and pantry staples turn into several generous servings.
• Family-friendly texture: the creamy broth and shredded chicken are easy for kids and adults alike.

“I swapped dinner chaos for a warm bowl of this and ended up with leftovers my whole family requested the next day.” — a reader review

If you’re after other slow-cooker crowd-pleasers that pair comfort with simplicity, check this take on Marry Me Chicken Soup for another weeknight favorite.

Step-by-step overview

This recipe is very straightforward:

1. Add raw chicken, broth, diced tomatoes, aromatics, and seasonings to the crockpot.
2. Cook low for several hours until the chicken is tender.
3. Shred the cooked chicken and return it to the pot.
4. Stir in heavy cream, freshly grated Parmesan, and baby spinach.
5. Finish cooking briefly until spinach wilts and cheese melts, then serve with crusty bread.

Expect active time of about 10–15 minutes (mostly prep) and total time of 6–8 hours on low. The slow, gentle cook keeps the chicken moist and allows the flavors to meld.

Ingredient list

• 1 lb chicken breast, boneless and skinless (see notes below)
• 4 cups chicken broth (low-sodium recommended)
• 1 can (14.5 oz) diced tomatoes (fire-roasted adds depth)
• 1 medium onion, chopped
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 cup heavy cream (for richness; see substitutions)
• 1 cup freshly grated Parmesan cheese (not pre-shredded)
• 2 cups fresh spinach (baby spinach works best)
• Crusty bread, for serving

Substitutions and notes:

• Swap a rotisserie chicken (shredded) for raw breasts to cut cook time — add shredded chicken in the last 30–60 minutes.
• For a lighter version, use half-and-half or whole milk plus a tablespoon of cornstarch to thicken.
• Use vegetarian broth and omit chicken for a meatless version (add cannellini beans or mushrooms).

Directions to follow

1. Place chicken breasts in the crockpot. Add the chicken broth and canned diced tomatoes (with juices).
2. Scatter the chopped onion and minced garlic over the top. Sprinkle in the Italian seasoning, and season with salt and pepper.
3. Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is completely cooked and very tender.
4. Remove the chicken to a cutting board. Use two forks to shred it, then return the shredded chicken to the crockpot.
5. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the broth turns creamy.
6. Add the spinach and stir. Replace the lid and cook for an additional 20–30 minutes on LOW so the spinach wilts and flavors combine.
7. Taste and adjust salt and pepper. Ladle into bowls and serve with slices of crusty bread for dipping.

Short tips embedded in directions:

• Use freshly grated Parmesan for better melting and flavor.
• If the soup seems thin after adding cream, thicken with a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water, stirred in and cooked 10 minutes more.

Best ways to enjoy it

• Serve in shallow soup bowls with a wide slice of toasted crusty bread or garlic bread for dunking.
• Garnish with extra Parmesan, a drizzle of olive oil, and a grind of black pepper.
• Pair with a simple green salad or roasted vegetables for a fuller meal.
• For a heartier option, stir in cooked short pasta (penne or shells) at the end, or ladle over polenta.

How to store & freeze

• Refrigerating: Cool to room temperature, then store in airtight containers for up to 3–4 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring frequently. Add a splash of broth or water if the soup is too thick. Do not boil cream-based soups vigorously to avoid curdling.
• Freezing: Freeze in meal-sized portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. After thawing, stir in a splash of fresh cream if the texture seems grainy.
• Food safety: Refrigerate within two hours of cooking. Reheat leftovers to 165°F (74°C) before serving.

Pro chef tips

• Brown the chicken briefly in a hot skillet before adding to the crockpot for a deeper flavor — not required, but it adds caramelized notes.
• Use whole-grain or high-quality canned diced tomatoes for better texture and flavor than watery low-end cans.
• Grate your own Parmesan from a block; pre-grated blends contain anti-caking agents that affect melting.
• If you want a silkier finish, whisk the cream with a little of the hot broth in a separate bowl before stirring back into the pot.
• To save time, use a store-bought rotisserie chicken (added toward the end) or frozen chicken breasts (add 1–2 hours to cook time on low).
  Also, for quick slow-cooker meal ideas and minimal-ingredient inspiration, see this list of 5-ingredient chicken crock pot recipes.

Flavor swaps

• Low-carb: Skip the bread and add zucchini noodles or serve over cauliflower mash.
• Dairy-free: Replace heavy cream with full-fat coconut milk and swap Parmesan for nutritional yeast for cheesy umami.
• Spicy twist: Add crushed red pepper flakes or a diced roasted red pepper for heat and sweetness.
• Mediterranean: Finish with olives and a squeeze of lemon, and swap Italian seasoning for oregano and basil.
• Meat swap: Use turkey breast or Italian sausage (cased or crumbled) for different flavor profiles.

Helpful answers

Q: How long does prep take and what’s the total time?
A: Prep is about 10–15 minutes. Cook on LOW for 6–8 hours (or HIGH for 3–4 hours). Add 20–30 minutes at the end for cream, cheese, and spinach.

Q: Can I use frozen chicken breasts?
A: Yes, but increase cook time. Frozen chicken can be started in the crockpot but may raise food-safety concerns if the slow cooker heats too slowly. If using frozen, cook on HIGH until the internal temperature reaches 165°F (74°C), or thaw briefly in the microwave before starting.

Q: Can I add pasta to the soup?
A: Yes—either stir in cooked pasta just before serving, or add dry small pasta (like orzo) during the final 20–30 minutes, but watch liquid levels, as pasta absorbs broth.

Q: Is this safe to freeze?
A: Yes. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently. Re-added cream may improve texture after freezing.

Q: Can I make this in an Instant Pot?
A: You can—use the sauté function to soften onions and garlic, then pressure-cook the chicken with broth and tomatoes for about 10 minutes (natural release). Shred chicken, then stir in cream, cheese, and spinach and use the warm function until melted.

Conclusion

If you want another slow-cooker take on this flavor profile to compare techniques and seasoning, check out Slow Cooker Chicken Parm Soup for more ideas and inspiration. (Slow Cooker Chicken Parm Soup: https://www.bakedbyrachel.com/slow-cooker-chicken-parm-soup/)

Crockpot Chicken Parmesan Soup

This comforting Chicken Parmesan Soup combines tender shredded chicken, creamy broth, and fresh spinach, all cooked together in a slow cooker for an effortless and delicious meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless and skinless chicken breast See notes below for substitutions
• 4 cups chicken broth Low-sodium recommended
• 1 can (14.5 oz) diced tomatoes Fire-roasted adds depth
• 1 medium onion, chopped
• 2 cloves garlic, minced Or 1 tsp garlic powder
• 1 tsp Italian seasoning
• to taste Salt and freshly ground black pepper
• 1 cup heavy cream For richness; see substitutions
• 1 cup freshly grated Parmesan cheese Not pre-shredded
• 2 cups fresh spinach Baby spinach works best
• for serving Crusty bread

Method

 

Preparation

1. Place chicken breasts in the crockpot.
2. Add the chicken broth and canned diced tomatoes (with juices).
3. Scatter the chopped onion and minced garlic over the top.
4. Sprinkle in the Italian seasoning, and season with salt and pepper.

Cooking

1. Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is completely cooked and very tender.
2. Remove the chicken to a cutting board. Use two forks to shred it, then return the shredded chicken to the crockpot.
3. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the broth turns creamy.
4. Add the spinach and stir. Replace the lid and cook for an additional 20–30 minutes on LOW so the spinach wilts and flavors combine.
5. Taste and adjust salt and pepper. Ladle into bowls and serve with slices of crusty bread for dipping.

Notes

Use freshly grated Parmesan for better melting and flavor. For a lighter version, use half-and-half or whole milk plus a tablespoon of cornstarch to thicken. Can freeze in meal-sized portions.