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Crockpot Chicken Parmesan Soup

This Crockpot Chicken Parmesan Soup is a cozy, hearty twist on the classic Italian favorite—slow-cooked with crushed tomatoes, garlic, herbs, tender shredded chicken, rotini pasta, and a cheesy topping with crispy breadcrumbs.
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Ingredients
  

For the Soup:

  • 3 boneless skinless chicken breasts (or chicken thighs for extra flavor)
  • 1 tablespoon minced garlic
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz tomato sauce (or marinara sauce)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons Italian seasoning
  • 4 cups low-sodium chicken broth
  • 1 cup freshly shaved or grated Parmesan cheese
  • ½ cup heavy cream
  • 2 cups uncooked rotini pasta

For the Crispy Topping:

  • 2 tablespoons butter
  • ½ cup breadcrumbs panko or regular
  • Shredded mozzarella cheese for serving

Instructions
 

  • Step 1: Prepare Ingredients: Add chicken, garlic, tomatoes, sauce, seasonings, and broth to the crockpot. Stir to combine.
  • Step 2: Slow Cook: Cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender and easy to shred.
  • Step 3: Shred & Add Final Ingredients: Shred the chicken, return it to the pot, then add Parmesan, cream, and pasta. Cook on LOW for 30 minutes or HIGH for 15 minutes until pasta is tender.
  • Step 4: Make Crispy Topping: Toast breadcrumbs in melted butter over medium heat until golden and crispy.
  • Step 5: Serve: Dish the soup into bowls, top with mozzarella and crispy breadcrumbs, and serve hot.