This Crock Pot Chicken Parmesan Soup started as a weeknight experiment and quickly became a family favorite. I love everything about chicken Parm—the bright tomato, the garlic, the shower of Parmesan—but wanted something easier to serve on cold evenings or when life feels rushed. I first combined these flavors in the slow cooker one rainy Saturday after a long grocery run; the house filled with tomato-and-garlic aromas, and my usually picky teenager asked for seconds. The texture is comforting: tender cubes of chicken nestled in a tomato-forward broth with orzo that swells and softens without becoming gummy.

I discovered that adapting the classic to soup form keeps the spirit of the dish while cutting prep time and cleanup dramatically. Instead of breading and frying cutlets, the slow cooker does the heavy lifting—infusing the chicken with flavorful broth and crushed tomatoes. A splash of tomato paste deepens the color and mouthfeel, while a handful of Italian seasonings and Parmesan at the table give it that instantly familiar finish. Serve it with croutons and extra cheese for the crunch and saltiness that remind everyone of the original.

Ingredients

• Chicken broth (32 ounces): A good-quality low-sodium broth lets you control salt; I like Swanson or Kitchen Basics for depth. Broth is the base and determines the mouthfeel of the soup.
• Crushed tomatoes with basil (28 ounces): Use a can with basil already added for that familiar freshness—Muir Glen or Hunt’s work well. The crushed tomatoes give body and a slightly rustic texture.
• Boneless skinless chicken breasts (1 pound): Cut into 1-inch cubes so they cook evenly; breasts stay lean while thighs will add richness if you prefer more fat and flavor.
• Red bell pepper (1 cup, diced): Adds sweet brightness and a pop of color; substitute with orange bell pepper if preferred.
• Onion (1/2 cup, diced): Yellow or sweet onion works—sweating in the slow cooker releases natural sugars that complement the tomatoes.
• Tomato paste (1/8 cup): Intensifies tomato flavor and adds a silky texture; look for tubes or cans from Cento or Mutti for good consistency.
• Garlic (3 cloves, minced): Fresh garlic is essential for aromatic backbone—avoid powdered garlic here for the primary flavor.
• Honey (1 tablespoon, optional): Balances acidity; you can swap granulated sugar if you prefer. Start with a tablespoon and adjust to taste.
• Seasonings: Italian seasoning and dried basil for that classic profile, plus garlic and onion powders to round out savory notes. Use measured amounts to avoid over-salting.
• Orzo (1/2 cup uncooked): Small pasta that soaks up the broth and provides comforting bite—add during the final 30 minutes so it stays al dente.
• For serving: Croutons for crunch, freshly grated Parmesan for umami, and chopped parsley for freshness and color.

Instructions

Step 1: Prepare ingredients Cube the chicken into roughly 1-inch pieces so they cook evenly; dice the red bell pepper and onion finely. Mince the garlic and measure your seasonings ahead of time—this mise en place keeps the slow cooker process smooth and prevents overcooking small items. Step 2: Combine in the slow cooker In a 5–6 quart slow cooker, add the 32-ounce container of chicken broth and the 28-ounce can of crushed tomatoes (undrained). Add the cubed chicken, diced red pepper, diced onion, tomato paste, minced garlic, honey (if using), Italian seasoning, dried basil, garlic powder, onion powder, salt, pepper, and red pepper flakes. Stir gently to distribute ingredients—tomato paste may clump, so stir until incorporated. Step 3: Slow cook until tender Cover and cook on high for 2–3 hours or on low for 4–5 hours. The chicken should reach 165°F internally and be easily shreddable with a fork. If your cooker runs hot, check at the earlier time to prevent overcooking. The sauce will meld and reduce slightly, concentrating flavors. Step 4: Add orzo About 30 minutes before serving, stir in 1/2 cup uncooked orzo. Return the lid and cook on high until the orzo is al dente—taste to judge doneness as different brands vary. If the soup thickens too much, add a splash of hot water or extra broth to loosen it. Step 5: Finish and serve Adjust salt and pepper to taste. Ladle into bowls and top with croutons for crunch, a generous grating of Parmesan, and freshly chopped parsley for brightness. Serve immediately—leftovers will thicken as the pasta absorbs more liquid.

Storage Tips

Cool the soup to room temperature (no more than two hours at counter) then transfer to airtight containers. In the refrigerator it will keep well for up to four days; freeze up to three months in freezer-safe containers or heavy-duty zip-top bags. Because the pasta absorbs liquid over time, when reheating add 1/4 to 1/2 cup of chicken broth or water per serving and warm gently on the stove over medium-low heat; avoid microwave overheating which can dry out the chicken. Thaw frozen portions overnight in the fridge for best texture.

Ingredient Substitutions

Swap chicken thighs for breasts for a richer result—adjust cook time slightly as thighs can remain juicy longer. Replace orzo with small shells or ditalini if preferred; add rice only if you want a different texture and cook times will change. For a dairy-free version omit Parmesan and serve with toasted garlic croutons; nutritional yeast adds a savory note. To reduce sodium, use no-sodium broth and taste before adding salt. For vegetarian, substitute chickpeas and use vegetable broth—note the final flavor will shift away from classic chicken Parm.

Serving Suggestions

Serve with crunchy garlic croutons or toasted ciabatta for dipping. A simple green salad with lemon vinaigrette balances the tomato richness. For a heartier meal, pair with roasted vegetables or a side of sautéed spinach tossed with garlic. Garnish ideas include a drizzle of good olive oil, extra black pepper, red pepper flakes for heat, or a basil leaf for visual appeal.

Cultural Background

Chicken Parmesan is an Italian-American adaptation of traditional Italian dishes that combine tomato sauce, cheese, and breaded proteins. This soup takes those familiar elements—tomato, garlic, herbs, and Parmesan—and presents them in a brothy form that evokes comfort classics like minestrone and Italian wedding soup. The transformation into a slow-cooked meal reflects modern home cooking trends: convenience without sacrificing the cadence of traditional flavors.

Seasonal Adaptations

In summer, swap roasted cherry tomatoes and fresh basil for an extra-bright finish. In winter, add root vegetables like diced carrots and a handful of kale for heartier fare. For holiday gatherings, double the batch and offer a toppings bar—croutons, shaved Parmesan, chili oil—so guests can customize. Using seasonal produce will subtly change the flavor but keep the comforting core intact.

Meal Prep Tips

Assemble the non-perishable components and store them in a labeled container in the fridge: pre-measured spices, tomato paste, and canned tomatoes. Chop the vegetables and cube the chicken the night before for ultra-fast morning assembly. If freezing for later, omit the pasta—add fresh orzo when reheating to avoid a gummy texture. Use portioned freezer-safe containers so you can thaw only what you need.

This soup is an easy way to marry classic flavors with slow-cooker simplicity—invite friends, add a salad, and let the crock pot do the work while you enjoy company.