Slow-Cooker Chicken Parmesan Soup

February 6, 2014


Author Notes: This soup has all of the flavors of decadent Chicken Parmesan, but in a more waist-friendly vehicle. Chicken broth and crushed tomatoes are simmered with garlic, onion, basil, oregano, and red pepper flakes for an aromatic base. Shredded lean chicken breast, green bell pepper, and gemelli pasta fill you up. And everything is topped with a little cheese, of course.foxeslovelemons

Food52 Review: Featured in: 10 Slow-Cooker Recipes Made for Fall TV Binges.The Editors

Makes: 6 cups
Prep time: 5 min
Cook time: 4 hrs

Ingredients

  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 14 1/2 ounces crushed tomatoes
  • 1/2 pound raw boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 1/2 cup chopped white onion
  • 1/3 cup shredded Parmesan cheese, plus extra for garnish
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
  • 4 ounces uncooked dry gemelli or penne pasta
  • Chopped fresh basil or parsley, for garnish

Directions

  1. In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, basil, oregano, and red pepper flakes. Cook on high for 3 1/2 hours, or on low for 7 hours.
  2. Transfer chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until pasta is cooked al dente.
  3. Serve garnished with more Parmesan cheese and chopped basil or parsley.

More Great Recipes:
Soup|Italian|American|Parmesan|Parsley|Chicken Breast|Chicken|Bell Pepper|Oregano|Make Ahead|One-Pot Wonders|Slow Cook

Reviews (56) Questions (0)

56 Reviews

Rachel A. August 27, 2018
This was pretty good! Cooked the pasta separately. Added a bit of fennel seed and a splash of white wine to the slow cooker. And it was a super easy dinner that even my kids enjoyed.
 
ECMotherwell April 16, 2018
This was lovely! I reduced the sauce at the end, in order for it to be more of a pasta than a soup (just my family's preference). Was a big, big hit -- everyone enjoyed it. Also, it was a whiz to throw together, definitely going into my weeknight routine!
 
christinalm March 19, 2018
This was a great recipe. I followed advice of other comments and par cooked the veggies, added the cheese at the end, and cooked the pasta separately. I also used my hand blender when I took the chicken out to insure my minis did not notice the veggies.
 
Kaela B. February 5, 2018
Throw a parmesan rind in there and avoid the cheese problem.
 
Peggy M. December 12, 2017
Hi, any tips if using an Instapot. I have one but am slow figuring it out.😳<br />Thanks!
 
Karl R. March 5, 2017
I've made this twice now, and the second time zipped it up by adding a half stick of butter at the beginning along with 2 tsp of hot sauce, and then some dino kale at the end. The butter goes a long way towards making for a more satisfying meal / one bowl dinner.
 
yarnmule February 28, 2017
I made this as written, except I cooked the pasta separately based on comments. My chicken was also done after a little over 2 hours. Maybe because of this, the vegetables were still a little crunchy. In my opinion it would have been vastly better if the veggies were sauteed first, especially the onion.
 
Marcia February 23, 2017
Great soup. Made stove top instead of slow cooker and reduced cooking time to about 90 mins. Despite my better judgement, I added the cheese during the cooking time which caused it to stick to the bottom of the pan. I recommend adding it at the end. I added pecorino cheese for a little more flavor and skipped the green pepper.
 
Michelle November 23, 2016
This is my new favorite winter soup, delicious and leftovers are perfect for lunch (an easy to double recipe). Like others below, I made it on the stove top and it's really not that much more work. I omitted the green pepper as I didn't have one, and it was so good I'll continue making it that way.
 
Nicole L. October 14, 2016
I made this recipe and followed it perfectly however once I added the uncooked pasta and followed the directions after that but the pasta turned gummy and ruined the entire dish was wasted. disappointed, I should have just cooked the pasta separately because before that the dish smelled great, tasted great. good luck to those who haven't tried this recipe
 
StephW September 29, 2016
Looks great! Would love to see more slow cooker recipes on Food52. I use mine at least twice a week.
 
Kathcooks March 31, 2016
Making this today, as I write my comment. I love my slow cooker but do agree there is a "slow-cooker" taste for some recipes. For that reason, I just purchased a Cuisinart slow cooker that also sautes and steams. I sautéed my chicken breasts in a small amount of olive oil, removed them, added onion and green pepper to slow cooker, sautéed for 5 minutes or so, added garlic, basil, and oregano, sautéed for another minute, returned chicken and all other ingredients except for pasta. It smell fabulous and I may have solved the "slow cooker taste" issue. We'll see!
 
Kathcooks February 8, 2018
Final answer.....this was a hit. Pasta turned out perfect without mushiness. Chicken was moist and flavorful. Definitely a keeper.
 
Dale M. March 23, 2016
Why not cook everything but chicken,<br /> for 2 1/2 hrs and use a store bought rotisserie chicken? Will leave enough left over chicken for sandwiches or a chicken salad etc.
 
Marsha G. February 28, 2016
Delicious! Not a lot of prep, thus fast to get in the cooker so you can fix it and forget it. Wonderfully aromatic while cooking. I used three boneless, skinless thighs, which gave me masses of shredded chicken. I kept checking to see if the meat was done because of other reviewers' remarks about their meat drying out, and a little over 2 hours on High left me with moist, juicy chicken to shred. I didn't have fresh spices, so I used half of the recipe amounts in dried spices. Contrary to the recipe, I added S&P to my liking at the very end because it was very undersalted. My only quibble was that in the next day's leftovers, the ww penne had fallen to pieces, but I could totes live with that.<br /><br />http://www.what-marsha-eats.tumblr.com
 
Jolene F. February 15, 2016
Used bone in chicken for more flavor and sautéed the onion with the garlic and red pepper. deliciousness!!
 
Tracy October 28, 2015
Could use more flavour - and pasta gets very soft so not great for leftovers.
 
Valerie W. October 7, 2015
if I want to make 12 cups, I double everything in the recipe?
 
Susan D. February 14, 2015
Cooked on high for 3 1/2 hours. Chicken was overcooked. Next time I will pull chicken out at 2 1/2 hours. Let soup continue cooking for an hour, add pasta for 30 minutes. When soup is done I will add the chicken and serve.
 
glammie July 10, 2015
Were the vegetables cooked at 2.5 hours? If so, why not just pick up the recipe from there?
 
Julie M. February 8, 2015
This was delicious! I too made it in a pot on the stove: I sautéed the onions, then added chopped red pepper (what I had) and garlic and cooked until softened. I added the chopped tomatoes, chicken stock, a few whole basil leaves, dried oregano, and red pepper flakes, and cooked for about an hour. Then I cut chicken breasts into large pieces and let them poach in the soup. I shredded the chicken once it was cooked through, and added it, along with the grated parmesan cheese, chopped fresh basil, and pasta that I had a cooked separately. It was more hands on work than with the slow cooker, but it was still easy, and it was wonderful! Thanks so much such a creative and delicious recipe.
 
Anne October 6, 2018
I never add pasta to my soups I make in large batches. I always cook pasta separate, and add pasta to the serving dish and pour soup/pasta sauce over. Fresh everytime. You can heat your cooled pasta in the microwave (in a dish with a little sprinkling of water and cover loosely with wax paper). Each dish is like it was just made.
 
SueB February 8, 2015
Wow! I made this recipe for our evening dinner tonight. It is great! I used dried herbs, as I did not have fresh basil, oregano & parsley on hand. I was a little heavy handed on the red pepper flakes, which works well for my family. I also (accidentally) added about 6oz+ of pasta, which made the end result more like a substantial pasta dish rather than a soup or stew. That said, this recipe offers nice flavors and is so, super easy. It has earned a spot in our winter meal rotation for sure.