When the winter wind starts howling, nothing beats a warm bowl of soup. You want something filling, cheesy, and easy to make after a long day. This Crockpot Chicken Parmesan Soup is the ultimate solution for your cravings.
It delivers all the flavors of your favorite Italian classic without the frying. Your kitchen will smell like a cozy bistro all afternoon. This is the comfort food your family has been waiting for this season.
Why This Recipe Is a Winner
This soup is a total game changer for busy families on weeknights. You just toss the ingredients in and let the slow cooker work. It is budget-friendly and uses simple pantry staples you likely already have.
Even picky eaters love the familiar taste of marinara and melted cheese. It provides a nutritious high-protein meal that keeps everyone full and satisfied. You will love how easy the cleanup is with just one pot.
Simple Method
Making this soup is incredibly straightforward and stress-free for any home cook. You do not need to stand over a hot stove for hours. Just layer your ingredients and set the timer for a perfect result.
Even if you are a beginner, you can master this dish easily. The slow cooker ensures the chicken is always tender and juicy. You simply shred the meat and add the pasta at the very end.
Ingredients You’ll Need
This recipe uses fresh ingredients and hearty pantry staples for the best flavor.
- 1.5 lbs boneless skinless chicken breasts
- 24 oz marinara sauce
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz rotini pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh basil
Step-by-Step
- Place chicken breasts, marinara sauce, chicken broth, oregano, garlic powder, salt, and pepper into the slow cooker.
- Cover and cook on high for 4 hours or low for 7 hours until chicken is tender.
- Remove chicken from the slow cooker and shred using two forks then return the shredded chicken to the pot.
- Stir in the dry rotini pasta into the liquid.
- Cover and cook on high for an additional 20 to 30 minutes until the pasta is al dente.
- Stir in the mozzarella and parmesan cheese until fully melted and incorporated into the broth.
- Serve immediately garnished with fresh chopped basil.
Best Ways to Enjoy It
Serve this soup warm in deep bowls for the best experience. It pairs beautifully with a side of toasted garlic bread for dipping. You can also add a simple side salad for a fresh crunch.
For a cozy night in, light a candle and enjoy this meal slowly. It is a crowd-pleaser that feels special but remains totally approachable. Don’t forget an extra sprinkle of parmesan cheese on top before serving.
Keep It Fresh
You can store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. The pasta may soak up some liquid, so add extra broth when reheating.
Warm it up gently on the stove or in the microwave. This soup is a great meal prep option for easy weekday lunches. Simply pack it into individual portions and grab one as you head out.
Tips for Best Results
- Don’t skip the fresh basil at the end for a bright finish.
- Check the pasta early to ensure it stays perfectly al dente.
- Use two forks to shred the chicken right in the pot easily.
- Add the pasta only during the last 30 minutes of cooking time.
- Try a high-quality marinara sauce for the best flavor profile.
- Make sure your broth is low-sodium to control the saltiness perfectly.
Ways to Switch It Up
- Use gluten-free rotini to make this a gluten-friendly meal.
- Add a pinch of red pepper flakes for a spicy kick.
- Stir in a handful of fresh spinach for an extra veggie boost.
- Swap the chicken breasts for thighs for a richer, deeper flavor.
Common Questions
Can I use frozen chicken breasts?
It is best to thaw your chicken before putting it in the crockpot. This ensures even cooking and food safety for your family. If you must use frozen, extend the cooking time significantly.
Will the pasta get too mushy?
The pasta stays firm if you add it during the final 20-30 minutes. Avoid adding the pasta at the beginning of the slow cooking process. This keeps the texture perfectly tender and not soggy.
I hope this warm bowl of soup brings a little extra joy to your family table this winter. It is such a simple way to show love through a home-cooked meal.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 24 oz marinara sauce
- 4 cups low -sodium chicken broth
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp sal t
- 1/4 tsp black pepper
- 8 oz rotini pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Place chicken breasts, marinara sauce, chicken broth, oregano, garlic powder, salt, and pepper into the slow cooker.
- Cover and cook on high for 4 hours or low for 7 hours until chicken is tender.
- Remove chicken from the slow cooker and shred using two forks then return the shredded chicken to the pot.
- Stir in the dry rotini pasta into the liquid.
- Cover and cook on high for an additional 20 to 30 minutes until the pasta is al dente.
- Stir in the mozzarella and parmesan cheese until fully melted and incorporated into the broth.
- Serve immediately garnished with fresh chopped basil.
