Slow Cooker Chicken Parm Soup ~ juicy chicken, tender pasta and flavor-packed cheesy tomato broth topped with crispy parmesan breadcrumbs.
Some of the best recipe ideas come when I’m hungry or in need of a trip to the grocery store. In this case, I was both.
A quick fridge and pantry forage revealed I still had the 3-cheese ravioli I had planned to use for Air Fryer Ravioli as well as a jar of marinara, some chicken stock and a few other ingredients.
Soup is one of my favorite things to make. It’s delicious, comforting, easily adaptable with the ingredients already on hand and practically goof-proof. So I loaded a few items into the slow cooker and sat back while it did its magic.
“You know the thing about good food? It brings folks together from all walks of life. It warms them right up and it puts little smiles on their faces . . .” ~ The Princess and the Frog (Disney)
What’s in Slow Cooker Chicken Parm Soup?
- boneless skinless chicken breasts
- salt and pepper
- chicken stock
- canned diced tomatoes
- tomato paste
- your favorite jar marinara
- dry Italian seasoning
- dry red wine (cabernet used)
- fresh 3-cheese ravioli
- shredded mozzarella
Crispy Parmesan Breadcrumb topping:
- butter
- 1 cup panko breadcrumbs (italian type used)
- ¼ cup grated parmesan cheese
How to make Slow Cooker Chicken Parm Soup:
Season both sides of the chicken breasts with salt and pepper, then add them to the slow cooker. Pour the chicken stock, diced tomatoes, tomato paste and marinara over the top and stir lightly to combine.
Add the dry Italian seasoning and red wine again lightly stirring then cover and cook over low heat about 6-7 hours or on high 3 1/2 to 4 hours.
Remove the cooked chicken from the slow cooker, turn the slow cooker to high and add the ravioli. Cover and cook 8 minutes or until the ravioli is tender then fold in the shredded mozzarella.
Cut the chicken into bite size pieces and return it to the soup giving it a light stir to combine.
How to make the crispy parmesan breadcrumb topping:
To make the crispy parmesan breadcrumbs melt the butter in a skillet over medium heat. Add the breadcrumbs and cook 4-5 minutes stirring frequently until the crumbs are golden then remove from the heat and stir in the parmesan cheese. If you can’t find the Italian type panko breadcrumbs, original works well, too.
Panko type breadcrumbs gives it a nice crispy topping – a great balance to the cheesy soup.
Let’s serve the Slow Cooker Chicken Parm Soup:
Add a couple of generous ladles of soup to a bowl. Top with crispy, parmesan breadcrumbs and eat right away. I like fresh bread or rolls with it as well.
Optional additional toppings:
- extra parmesan cheese
- fresh basil
Can I use different pasta?
Yes. You can use any short pasta you may have on hand like penne, ziti or even elbow. Follow the same directions but note they will take slightly longer to cook than fresh ravioli.
Enjoy!
My current top 3 soup recipes:
Slow Cooker (or stovetop 30 Minute option) Lasagna Soup: Make it in the slow cooker simmering all day or on the stove top in just 30 minutes. Fresh sliced mushrooms and spinach, lasagna noodles and ground beef in delicious tomato broth. Each bowl is topped with more mozzarella and ricotta cheese.
Bean with Bacon Soup: You can make this soup with or without a ham bone. Hearty, packed with beans plus bacon for incredible flavor. You can’t get flavor like this from a can.
French Onion Soup: Caramelized onions in rich, flavor-loaded beef-wine broth topped with toasted croutons and gooey, melted Gruyere cheese.
If you tried this recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
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Slow Cooker Chicken Parm Soup
Ingredients
Slow Cooker Chicken Parm Soup:
- 1 pound boneless skinless chicken breasts
- salt and pepper to taste
- 2 cups chicken stock
- 15 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 24 ounce (approx) jar marinara sauce Prego Farmer's Mkt Tomato Basil OR your favorite
- 1 tablespoon dry Italian seasoning
- 1/2 cup dry red wine cabernet used
- 9 ounces 3 cheese ravioli fresh Buitoni used
- 1 1/2 cups mozzarella shredded
Crispy Parmesan Breadcrumb Topping:
- 3 tablespoons butter
- 1 cup panko breadcrumbs Italian flavored used
- 1/4 cup parmesan cheese grated
Instructions
Chicken Parm Soup:
- Season both sides of the chicken breasts with salt and pepper then add them to the slow cooker. Pour the chicken stock, diced tomatoes, tomato paste and marinara over the top and stir lightly to combine.
- Add the dry Italian seasoning and red wine again lightly stirring then cover and cook over low heat about 6-7 hours or on high 3 1/2 to 4 hours.
- Remove the cooked chicken from the slow cooker, turn the slow cooker to high and add the ravioli. Cover and cook 8 minutes or until the ravioli is tender then gently fold in the shredded mozzarella.
- Cut the chicken into bite size pieces and return it to the soup, stirring to combine.
Crispy Parmesan Breadcrumb Topping:
- Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook 4-5 minutes stirring frequently until the crumbs are golden then remove from the heat and stir in the parmesan cheese.
- Ladle soup into bowls. Top with a sprinkle of crispy, parmesan breadcrumbs and eat right away. Optional: serve with fresh bread or rolls.
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