Ingredients
1.5 lbs boneless, skinless chicken breasts
1 (24 oz) jar marinara sauce
4 cups low-sodium chicken broth
1/2 yellow onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper flakes (optional)
1 cup uncooked small pasta (ditalini, shells, or elbow)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Fresh basil or parsley, for garnish
Instructions
1. Add chicken breasts, marinara, broth, onion, garlic, and all seasonings to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through.
3. Remove chicken, shred it with two forks, then return to the Crock Pot.
4. Stir in pasta. Cover and cook on HIGH for 15–20 minutes until pasta is tender.
5. Stir in heavy cream, Parmesan, and half of the mozzarella. Cook another 5 minutes until melted and creamy.
6. Ladle into bowls and top with remaining mozzarella and fresh herbs before serving.
Notes
• Use rotisserie chicken to speed up prep—just stir it in when adding pasta.
• Add spinach or kale during the last 10 minutes for a veggie boost.
• This soup thickens as it sits—add extra broth to loosen leftovers.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup, Slow Cooker, Comfort Food
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
Keywords: crock pot chicken parmesan soup, creamy chicken soup slow cooker, chicken parm soup, comfort food soup recipe