This Crockpot Chicken Parmesan Soup is a cozy, flavorful one-pot meal featuring tender shredded chicken, rich tomato broth, tender pasta, and loads of Parmesan and mozzarella cheese. Perfect for busy weeknights or meal prep!
1cupuncooked small pasta (rotini, ditalini, or penne)
1/2cupParmesan cheese, grated
1/2cupmozzarella cheese, shredded (for serving)
1tablespoonbalsamic vinegar (optional)
1/4cupfresh basil or parsley, chopped (for garnish)
Instructions
Add chicken breasts, crushed tomatoes, diced tomatoes, chicken broth, diced onion, minced garlic, Italian seasoning, dried basil, dried oregano, red pepper flakes, salt, and black pepper into the slow cooker.
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Add the uncooked pasta to the soup, cover, and cook on HIGH for an additional 20 to 30 minutes until the pasta is tender.
Stir in the grated Parmesan cheese and balsamic vinegar, if using, for extra richness and depth of flavor.
Ladle the soup into bowls and top each serving with shredded mozzarella cheese and chopped fresh basil or parsley.