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A bowl of rich tomato-based Crockpot Chicken Parmesan Soup topped with melted mozzarella and fresh parsley

Crockpot Chicken Parmesan Soup

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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 24 oz marinara sauce
  • 4 cups chicken broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1.5 cups uncooked rotini or penne pasta
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Place the chicken breasts, marinara sauce, chicken broth, diced onion, minced garlic, oregano, basil, salt, and pepper into a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 hours (or HIGH for 3 to 4 hours).
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Stir in the uncooked pasta. Cover and cook on HIGH for 20 to 30 minutes until the pasta is tender.
  5. Stir in the grated Parmesan cheese until fully incorporated.
  6. Ladle the soup into bowls and top immediately with shredded mozzarella cheese and fresh parsley.