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Bowl of Slow cooker Chicken Parm Soup topped with crispy breadcrumbs served with butter garlic knots
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4.5 from 2 votes

Slow Cooker Chicken Parm Soup

Slow Cooker Chicken Parm Soup ~ all the flavors of the classic dish plus pasta in a flavor-packed cheesy tomato broth topped with crispy parmesan breadcrumbs.
Prep Time5 mins
Cook Time4 hrs
Course: Main Course, Soup
Cuisine: American
Keyword: chicken parm soup, slow cooker soup, slow cooker chicken parm soup
Servings: 5
Calories: 714kcal

Equipment

  • Slow Cooker

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.

Notes

This is a very forgiving recipe. Slightly more or less chicken and a slight variance in the amount of marinara still works well. 

Nutrition

Calories: 714kcal | Carbohydrates: 55g | Protein: 47.4g | Fat: 31.4g | Cholesterol: 148mg | Sodium: 1960mg | Potassium: 367mg | Fiber: 6.3g | Sugar: 13.8g | Calcium: 404mg | Iron: 5mg