For slow cooking chicken parm soup, it calls for low for 7 hours, but I need to leave it for closer to 10 hours. Does that still work?

Jackie Stauffer
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8 Comments

Jackie S. January 9, 2015
Hi everyone - I ended up adapting this recipe and skipping the slow-cooker. I made the soup base in one pot and poached the chicken breasts in chicken stock in a pan. Then shredded the poached chicken, and added that, the pasta and broth into the soup base. Came out great and would just make it that way in the future!
 
cookbookchick January 9, 2015
A very smart choice -- glad your dish worked out so well. Thanks for the update!
 
Susan W. January 9, 2015
As much as I love my slow cooker(s), at times, stovetop or oven method is just the way to go. Glad it worked well for you.
 

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cookbookchick January 5, 2015
Next time, use skinless, boneless chicken thighs. Dark meat is much better suited to long, slow cooking and won't dry out even after several hours
 
Susan W. January 5, 2015
It sounds good, but that is such a long time to cook boneless chicken breast. You could cook the pasta and the chicken separately when you get home. Just chop the chicken up and pan fry it and add it to the soup. It won't be that nice shreddable chicken, but that's okay. You may want to add a little extra liquid depending on your slow cooker. I have 3 of them (I know..ridiculous) and one of them simmers on low while the the other two don't.

Be sure to come back and let us all know how it turns out.
 
Jackie S. January 6, 2015
Thanks Susan! I'm going to just skip the slow cooker I think. Will let you know how it goes!
 
Susan W. January 5, 2015
Does the chicken cook for that long? I never cook my chicken in a slow cooker for longer than 4 hours on low. It becomes very dry and sort of like sawdust.

Do you have a link to the recipe?
 
Jackie S. January 5, 2015
Thanks Susan. Yes it does have chicken. Here's the link: https://food52.com/recipes/26568-slow-cooker-chicken-parmesan-soup
 
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