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Slow Cooker Chicken Parm Soup

Easy slow cooker chicken parm soup! A classic meal reinvented into a flavorful soup, packed full of chicken, pasta and cheese!
Prep Time5 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 35 mins
Course: Soup
Servings: 8 plus


  • 1 lb boneless chicken breast
  • 1 C yellow onion chopped
  • 3 cloves garlic minced
  • 24 oz diced tomatoes
  • 15 oz tomato sauce
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/8 tsp red pepper flakes optional
  • 4 C chicken broth
  • 2 bay leaves
  • 3/4 C grated parmesan cheese
  • 1/2 C heavy cream
  • 1 - 1 1/2 C rotini pasta
  • mozzarella for topping


  • To the bowl of a 5-6 quart slow cooker add chicken, vegetables, tomato sauce, spices, chicken broth and bay leaves. Cook on high for 4 hours or on low for 8 hours. 
  • Remove chicken, shredding with forks. Set aside. Remove and discard bay leaves.
  • Use an immersion blender to puree the soup. Alternatively, soup may be pureed in a blender in batches. Stir in parmesan cheese and heavy cream until fully combined. Return shredded chicken to the soup along with uncooked pasta. Cover and cook for an additional 30 minutes. 
  • Serve with shredded mozzarella and optional parmesan cheese. Use a kitchen torch to melt and lightly brown the cheese. Alternatively, soup may be browned under a broiler in oven safe bowls. 


Recipe serves roughly 8-10.
*For best results, use uncooked boneless skinless chicken breast, fully thawed.
An original recipe from Baked by Rachel