Hey lovely readers! Today, I’m thrilled to introduce you to a dish that’s not only hearty but also incredibly simple to whip up – the Slow Cooker Chicken Parmesan Soup. It’s one of those recipes you can set and forget, perfect for busy folks who love the idea of coming home to a piping hot meal that’s already waiting for them.
Growing up, chicken parmesan was a family staple, and my mom had a secret knack for making it feel special without a lot of fuss. She’d hum along to classic rock while whipping up her magic, and that feeling of comfort is what I channel into this soup. It’s got all those savory, cheesy notes we crave, but with the ease of a slow cooker twist!
Also, if you’re a fan of effortless meals that pack a punch, you might want to check out my other slow cooker delight – Slow Cooker Chicken Stew Recipe.
Why you’ll love this recipe
This soup is a lifesaver! With minimal prep, you let the slow cooker do all the heavy lifting. It’s a warm, comforting bowl of deliciousness that fills the house with an aroma that’ll make anyone impatient for dinner.
- Simplicity: All you need are a few ingredients that are likely already in your pantry.
- Family-friendly: Even the pickiest eaters will dive into this dish.
- Versatility: You can easily swap out or add ingredients to suit your taste buds.
- Budget-friendly: Using chicken breasts and canned goods keeps it affordable.
Ingredients
- 2 to 3 boneless skinless chicken breasts
- 1 Tbsp minced garlic
- 1 Tbsp dried minced onion flakes
- 1 Tbsp Italian seasoning
- 1 (6-oz) can tomato paste
- 1 (8-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes
- 2 (14.5-oz) cans chicken broth
- 1 (24-oz) jar spaghetti sauce
- ¼ cup grated parmesan cheese
- 8 oz campanelle pasta, 3 cups uncooked
Step-by-step instructions
Prepare and Cook:
1. Add ingredients
Place all ingredients—except the pasta—into a 6-quart slow cooker. Stir well to mix everything together.
2. Slow cook
Cover and cook on LOW for 6–8 hours so the flavors can blend perfectly.
3. Shred the chicken
When done, remove the chicken and shred it with two forks. This step adds great texture to the dish.
4. Add pasta
Put the shredded chicken back into the slow cooker. Add the parmesan cheese and pasta.
5. Final cook
Switch to HIGH and cook for 15–20 minutes, until the pasta is perfectly al dente.
Would you like me to make all your recipes and Q&As match this same clean format and tone for consistency?
Recipe tips & variations
- Boost the Flavor: If you’re garlic obsessed like me, try adding roasted garlic cloves for a deeper flavor.
- Vegetable Twist: Toss in some spinach or kale towards the end for a healthful touch.
- Cheese Lovers Unite: A sprinkle of mozzarella on top never hurt anyone. It melts beautifully over the hot soup.
- Pasta Substitutes: Not a fan of campanelle? Go for small shapes like orzo or elbow macaroni.
Storage & reheating
- Storing: Once cooled, store the soup in airtight containers and pop them into the fridge for up to 3 days.
- Freezing: If you’re thinking long-term, this soup freezes like a charm. Freeze in portions to thaw a bit easier.
- Reheating: For best results, reheat gently on the stove over medium-low heat. If the soup thickens too much, just add a splash of broth or water.
FAQs
- Can I use chicken thighs instead of breasts?
- Absolutely! Thighs add an extra depth of flavor due to their higher fat content.
- What about gluten-free pasta?
- Yes, just be mindful of the cooking times as some gluten-free pastas may require less time.
- Can I make this soup spicy?
- A pinch of red pepper flakes or a dash of hot sauce will do the trick for spice lovers!
- Is this soup suitable for freezing?
- Definitely. Just make sure it’s cooled before sealing in containers for the freezer.
Recipes you may like
Craving more slow cooker goodness? Here are a few more comforting recipes to try out:
- Slow Cooker Chicken Casserole
- Easy Slow Cooker Chicken Stew for Cozy Family Dinners
- Slow Cooker Chicken Stew Recipe
So, find that slow cooker and get ready to enjoy some delicious homemade soup! Let me know how yours turns out or if you throw in your unique twist. Stay cozy, friends!
Print
Slow Cooker Chicken Parmesan Soup
- Total Time: 6 to 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and simple Slow Cooker Chicken Parmesan Soup that’s perfect for busy folks.
Ingredients
- 2 to 3 boneless skinless chicken breasts
- 1 Tbsp minced garlic
- 1 Tbsp dried minced onion flakes
- 1 Tbsp Italian seasoning
- 1 (6-oz) can tomato paste
- 1 (8-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes
- 2 (14.5-oz) cans chicken broth
- 1 (24-oz) jar spaghetti sauce
- 1/4 cup grated parmesan cheese
- 8 oz campanelle pasta, 3 cups uncooked
Instructions
- Add Ingredients: Start by placing all ingredients except the pasta in a 6-qt slow cooker. Stir well to combine everything.
- Slow Cook: Cover and cook on LOW for 6 to 8 hours. This long cooking time lets all those beautiful flavors meld together perfectly.
- Shredding the Chicken: Once the time is up, remove the chicken from the slow cooker and shred it using two forks. It’s surprising how this simple step enhances the dish’s texture!
- Add Pasta: Return the shredded chicken to the slow cooker. Pour in the parmesan cheese and pasta.
- Final Cook: Switch to HIGH and cook for an additional 15 to 20 minutes, just until the pasta reaches that perfect al dente texture.
Notes
- Boost the Flavor: If you’re garlic obsessed like me, try adding roasted garlic cloves for a deeper flavor.
- Vegetable Twist: Toss in some spinach or kale towards the end for a healthful touch.
- Cheese Lovers Unite: A sprinkle of mozzarella on top never hurt anyone. It melts beautifully over the hot soup.
- Pasta Substitutes: Not a fan of campanelle? Go for small shapes like orzo or elbow macaroni.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 830mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg