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Slow Cooker Chicken Parm Soup

Slow Cooker Chicken Parm Soup

All the flavors of classic Chicken Parmesan—without the hassle! This Slow Cooker Chicken Parm Soup is cozy, cheesy, and packed with tender chicken in a rich tomato broth.
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Prep Time 15 minutes
Cook Time 6 hours
Servings 6
Calories 350 kcal

Equipment

  • Slow cooker

Ingredients
  

For the Soup Base:

  • 2 lbs boneless skinless chicken breasts
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 2 cans 28 oz each crushed tomatoes
  • 4 cups chicken broth
  • 1 cup tomato sauce
  • 2 tsp Italian seasoning
  • 1 tsp red pepper flakes adjust to taste
  • 2 bay leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • Salt & black pepper to taste

For the Cheese Component:

  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

For Serving:

  • 1 cup panko breadcrumbs toasted
  • ¼ cup fresh basil chopped
  • Crusty bread or garlic bread optional

Instructions
 

Prepare the Chicken and Aromatics

  • Season chicken breasts with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown (not fully cooked).
  • Transfer to the slow cooker.

Build the Soup Base

  • In the same skillet, sauté onions until translucent (3-4 minutes). Add garlic and cook for 30 seconds.
  • Transfer onions and garlic to the slow cooker.
  • Add crushed tomatoes, broth, tomato sauce, Italian seasoning, red pepper flakes, bay leaves, balsamic vinegar, and sugar. Stir gently.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.

Shred the Chicken

  • Remove chicken and shred with two forks. Return it to the slow cooker. Discard bay leaves.

Add the Cheese

  • Stir in ½ of the mozzarella and ½ of the Parmesan until melted.

Serve & Top

  • Ladle into bowls, top with remaining cheeses.
  • (Optional) Broil for 2-3 minutes until bubbly.
  • Garnish with toasted panko and fresh basil. Serve with crusty bread.

Notes

  • Creamy Version: Stir in 1 cup heavy cream + 4 oz cream cheese in the last 30 min.
  • Veggie Boost: Add 2 cups chopped spinach, 1 diced bell pepper, 1 cup mushrooms in the last hour.
  • Spicy Arrabbiata Style: Increase red pepper flakes + add 2 tbsp chopped hot cherry peppers.
  • Low-Carb Version: Omit breadcrumbs & sugar. Use monk fruit sweetener.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 40gFat: 12gFiber: 5g
Keyword Chicken Parmesan Soup, Crockpot Chicken Soup, Slow Cooker Chicken Parm Soup
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