Slow Cooker Chicken Parmesan Soup

Slow Cooker Chicken Parmesan Soup

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  • Prep Time


  • Total Time


  • Servings



  • 3

    garlic cloves, minced

  • 1

    green bell pepper, chopped

  • 14½

    ounces crushed tomatoes

  • ½

    pound raw boneless, skinless chicken breasts

  • 3

    cups chicken broth

  • ½

    cup chopped white onion

  • cup shredded Parmesan cheese, plus extra for garnish

  • 1

    tablespoon chopped fresh basil

  • 2

    teaspoons chopped fresh oregano

  • 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


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. 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. Serve garnished with more Parmesan cheese and chopped basil or parsley.


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