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Soup season is the best, don’t you think? There’s just something about a warm, comforting bowl when the weather gets chilly. And this Crockpot Chicken Parmesan Soup? It’s like a hug in a bowl, but with a cheesy, Italian twist! It’s a fun take on Chicken Parmesan. Honestly, I’m all about anything easy these days, and crockpot meals are my jam. I remember the first time a friend told me about slow cooking – I laughed because I never thought cooking can be that easy! Learning *that* changed my life (lol!). Give it a shot, this new Crockpot Chicken Parmesan Soup? You’re guaranteed to love it!
Why You’ll Love This Crockpot Chicken Parmesan Soup
Okay, seriously, why *wouldn’t* you love it? This Crockpot Chicken Parmesan Soup is kinda amazing! I mean:
- Super easy prep – just dump and go!
- Minimal cleanup (because who has time for dishes?)
- Totally comforting, cheesy, Italian flavors
- It’s family-friendly (even picky eaters will dig it)
- Sooo customizable – make it your own!
Trust me on this one. You’re gonna love it!
Ingredients for Crockpot Chicken Parmesan Soup
Alright, let’s gather our goodies! For this Crockpot Chicken Parmesan Soup, you’ll need:
- 1.5 lbs boneless, skinless chicken breasts – the star of the show!
- 1 onion, chopped – for that savory base
- 2 cloves garlic, minced – don’t skimp on the garlic!
- 1 (28 ounce) can crushed tomatoes – gotta have that tomato goodness
- 1 (15 ounce) can tomato sauce – adds depth and richness
- 4 cups chicken broth – keeps it soupy!
- 1 teaspoon dried oregano – Italian flavor bomb!
- 1/2 teaspoon dried basil – more Italian herb goodness
- 1/4 teaspoon red pepper flakes – just a *tiny* kick (optional!)
- Salt and pepper to taste – season it right!
- 1 cup shredded mozzarella cheese – for that ooey-gooey cheese pull
- 1/2 cup grated Parmesan cheese – the salty, nutty goodness
- Fresh basil leaves for garnish – because it looks pretty!
Easy peasy, right?
How to Make Crockpot Chicken Parmesan Soup: Step-by-Step Instructions
Okay, let’s get cooking! Seriously, this Crockpot Chicken Parmesan Soup is so easy, it’s almost ridiculous. But I promise, it tastes like you spent hours slaving away. Here’s how we do it:
- First, dump your chicken breasts, chopped onion, minced garlic, crushed tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes (if you’re using ’em!) into your crockpot. Season with salt and pepper. Don’t be shy with the seasoning, it needs it!
- Next, cover that baby up and cook it on low for 6-8 hours, or on high for 3-4 hours. Honestly, I usually do low because I like to set it and forget it. You’ll know it’s ready when the chicken is cooked through and shreds super easily with two forks.
- Carefully remove the chicken from the crockpot and shred it. I mean, really shred it! Then, dump that shredded chicken right back into the crockpot. We want all that flavor in there!
- Now, stir in your mozzarella cheese and Parmesan cheese until melted and ooey-gooey. This is the best part, trust me. Keep stirring until it’s *all* melted – no cheese clumps allowed!
- Finally, serve it up hot! Garnish with fresh basil leaves. You can also put a dollop of ricotta cheese. I like doing that.
See? Told ya it was easy! Just a little patience, and you’ve got yourself a seriously delicious Crockpot Chicken Parmesan Soup. Enjoy!
Tips for the Best Crockpot Chicken Parmesan Soup
Wanna take your Crockpot Chicken Parmesan Soup from “good” to “OMG-this-is-amazing”? Here are my secrets:
- **Thickening it up:** If your soup is looking a little thin, don’t panic! Just mix a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the soup during the last 30 minutes of cooking. Works like a charm! You can also try using a potato masher and mashing some of the soup if you don’t have cornstarch!
- Cheese, please!** To keep the cheese from clumping (nobody wants that!), stir it in gradually, and make sure the soup is hot enough to melt it evenly. I sometimes take a ladle of hot liquid and mix the cheese into the ladle. Then pour that lusciousness back into the crockpot.
- **Seasoning is KEY:** Don’t be afraid to adjust the salt, pepper, and red pepper flakes to your liking. Taste as you go, and add more until it’s perfect for YOU! Also, if you like a richer sauce, add a spoon of tomato paste!
Follow these tips because they really helped make my Chicken Parmesan Soup amazing, promise!
Variations on Your Crockpot Chicken Parmesan Soup
Okay, so you’ve made the basic Crockpot Chicken Parmesan Soup, and you’re obsessed (I knew you would be!). But what if you wanna mix things up a bit? No problem! This recipe is totally begging for you to get creative. Here are some of my favorite ways to tweak it:
- **Veggie Power:** Throw in some chopped carrots, celery, or zucchini for extra nutrients and texture. Seriously, sneak those veggies in! No ones gonna notice.
- **Cheese Dreams:** Swap out the mozzarella for provolone or asiago for a different cheesy experience. Oh, man. Asiago is so flavorful!
- **Pasta-tively Delicious:** Add some cooked pasta (like ditalini or small shells) during the last 30 minutes of cooking. Just keep any eye on it, as this will soak up some of the soup liquid.
Seriously, don’t be afraid to experiment! That’s what cooking is all about. See what you like. What fits who YOU are! Just don’t blame me if you create a monster (but, like, a delicious monster, lol!).
Serving Suggestions for Crockpot Chicken Parmesan Soup
Okay, so you’ve got your amazing Crockpot Chicken Parmesan Soup all ready to go. But what do you serve with it? Don’t worry, I’ve got you covered! Here are a few ideas:
- Crusty bread for dipping (duh!). Seriously, you NEED something to soak up all that delicious, cheesy broth.
- A simple side salad. Just something light and fresh to balance out the richness.
- Garlic bread – because why not? Double down on the carbs! I never regret that choice.
Honestly, this soup is so good, it can totally stand on its own. But a little something extra never hurts, right?
Frequently Asked Questions About Crockpot Chicken Parmesan Soup
Got questions about this amazing Crockpot Chicken Parmesan Soup? You bet I do! Here are some of the most common ones I get asked, plus my super-helpful answers:
Can I use frozen chicken in this recipe?
Okay, so technically, yes, you *can* use frozen chicken. BUT it’s not my favorite way to do it as it can affect the cooking time and texture. If you absolutely HAVE to use frozen, make sure to check that internal temperature! It NEEDS to be 165°F (74°C) before you eat it. If you have time, thawing the chicken breasts beforehand is gonna give you much better results. You know, safety first!
Can I make this Crockpot Chicken Parmesan Soup on the stovetop?
Yep, totally doable! You’ll just need a big pot or Dutch oven. Brown the chicken first, then add the other ingredients. Simmer for about 30-40 minutes, or until the chicken is cooked through and shreds easily. Keep an eye on it so it doesn’t stick! Now honestly, I love my stovetop chicken noodle soup homemade, but this recipe is especially for the crockpot, lol.
How long does Crockpot Chicken Parmesan Soup last in the fridge?
If you have leftovers (which is rare in my house!), this soup will keep in the fridge for about 3-4 days. Make sure to store it in an airtight container. When you reheat it, you might need to add a little extra broth, as it tends to thicken up as it sits.
Can I add pasta to my Chicken Parmesan Soup?
Heck yeah! I talked about this in the variation section. This is soup is so savory, I LOVE adding a starch! If you’re adding pasta, do it during the last 30 minutes of cooking. Small pasta shapes (like ditalini or shells) work best. If you add the pasta in the morning, it may become soggy as the cooking process continues.
Estimated Nutritional Information for Crockpot Chicken Parmesan Soup
Okay, folks, let’s talk nutrition! Now, I gotta be real with ya. Getting an *exact* nutritional breakdown for this Crockpot Chicken Parmesan Soup is tricky. It really depends on the specific ingredients you use – like, what brand of chicken broth, how much cheese you pile on (guilty!), and so on.
So, while I can’t give you super-precise numbers, just know that this is a reasonably healthy and filling meal! You’re getting lots of protein from the chicken, some veggies (if you sneak ’em in!), and, of course, that cheesy goodness. Just remember, everything in moderation, right?
Enjoy Your Crockpot Chicken Parmesan Soup!
Okay, you made it! Now go make this Crockpot Chicken Parmesan Soup! I promise you won’t regret it, maybe even make it a weekly thing. Then, leave a comment below and tell me what you think! Don’t forget to rate the recipe and share it with your friends – they deserve some cheesy, soupy goodness too!
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Crockpot Chicken Parmesan Soup
- Total Time: 6 hr 15 min
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Easy slow cooker chicken parmesan soup.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Place chicken breasts, onion, garlic, crushed tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes in a crockpot. Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and shreds easily.
- Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the crockpot.
- Stir in mozzarella cheese and Parmesan cheese until melted.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup during the last 30 minutes of cooking.
- You can add other vegetables such as carrots, celery, or zucchini to the soup.
- Serve with crusty bread for dipping.
- Prep Time: 15 min
- Cook Time: 6 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg