This Crock Pot Chicken Parmesan Soup brings together everything I love about chicken parmesan — the bright tomato sauce, tender cooked chicken, and the finishing hit of Parmesan — but in a warm, spoonable bowl that’s much easier to get on the table. I first adapted this idea on a chilly Sunday when I wanted the flavor of my favorite Italian-American classic without spending an hour in front of the stove. The slow cooker does the heavy lifting: tomatoes, broth and aromatics meld into a rich, comforting base while chicken poaches gently, keeping it juicy and tender. The result is familiar, comforting, and oddly nostalgic — like your favorite dinner transformed into a hug in a bowl.

I discovered how well orzo plays in this version: it gives the soup just enough body and bite, similar to an al dente pasta serving but fully integrated into the broth. Texture is important here — the orzo softens to a pleasant chew while the chicken remains succulent. The bright basil and savory Parmesan on top recreate that classic finishing note. This version also became my go-to for casual dinner parties because it’s so forgiving: prepare in the morning, set the slow cooker, and come home to a fragrant, crowd-pleasing meal.

Ingredients

• 32-ounce container chicken broth: Use low-sodium if you plan to add extra salt later; a good-quality boxed broth (such as Swanson or Pacific) gives a clean base without overpowering the tomatoes.
• 28-ounce can crushed tomatoes with basil, undrained: The basil-infused canned tomatoes add instant herbaceous flavor. San Marzano-style crushed tomatoes work well for a bright, less acidic finish.
• 1 pound boneless, skinless chicken breasts, cubed: Cut into 1-inch pieces for even cooking; you can substitute thighs for more fat and deeper flavor (they stay juicier in the slow cooker).
• 1 cup diced red bell pepper: Adds sweetness and color; dice uniformly so it softens evenly during the cook time.
• 1/2 cup diced onion: Yellow or sweet onion both work. Sautéing before adding is optional but not necessary — the slow cooker mellows raw onion beautifully.
• 2 tablespoons tomato paste (1/8 cup): Intensifies tomato flavor and adds body to the broth; use a good-quality paste and stir it in well to avoid concentrated clumps.
• 3 garlic cloves, minced: Fresh garlic gives the best bright flavor; about 1 teaspoon jarred garlic can be used in a pinch but fresh is recommended.
• 1 tablespoon honey (optional): Balances tomato acidity; you can substitute 1 teaspoon sugar or omit if you prefer a more acidic finish.
• Herbs & spices: 1 teaspoon Italian seasoning, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4–1/2 teaspoon red pepper flakes (optional for heat).
• 1/2 cup uncooked orzo: Stirred in near the end so it cooks al dente and doesn’t over-soften; adjust quantity if you like a thicker, more pasta-forward bowl.
• For serving: Croutons, shredded or grated Parmesan cheese, and freshly chopped parsley — these recreate that Chicken Parmesan finish and add texture.

Instructions

Build the base: In a 5–6 quart slow cooker, add the 32-ounce container of chicken broth and the 28-ounce can of crushed tomatoes with basil (undrained). This liquid volume gives a bright but not watery broth; if you prefer a thicker texture, reduce the broth by 1 cup. Stir in the tomato paste thoroughly so it disperses rather than forming pockets of concentrated flavor. Add the proteins and vegetables: Trim and cube 1 pound of boneless chicken breasts to roughly 1-inch pieces for even cooking. Add the cubed chicken, 1 cup diced red bell pepper and 1/2 cup diced onion to the slow cooker. These vegetables will soften and release sweetness into the broth, complementing the tomatoes. Season and sweeten: Add 3 minced garlic cloves, 1 tablespoon honey (or 1 teaspoon sugar if preferred), 1 teaspoon Italian seasoning, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. If you like heat, include 1/4–1/2 teaspoon red pepper flakes. Stir everything to combine and distribute the aromatics evenly. Slow cook until chicken is tender: Cover and cook on high for 2–3 hours or on low for 4–5 hours, until the chicken reaches 165°F and is tender. The slow, gentle heat poaches the chicken and allows flavors to deepen without drying the meat. If using thighs, aim for the lower end of the time range as they cook more quickly to tenderness. Finish with orzo: About 30 minutes before serving, stir in 1/2 cup uncooked orzo. Cover and cook on high until the orzo is al dente, typically about 20–30 minutes depending on your slow cooker. Taste for seasoning and adjust salt or red pepper flakes as needed. If the soup becomes too thick as the orzo absorbs liquid, add up to 1/2 cup additional broth or water to reach your desired consistency. Serve and garnish: Ladle into bowls and top with croutons for crunch, a generous sprinkle of freshly grated Parmesan, and chopped parsley. Serve immediately — the croutons keep their crunch best when added just before eating.

Storage Tips

Cool soup slightly before refrigerating to protect the texture of the chicken. Store in airtight containers for up to 4 days. For freezing, portion into freezer-safe containers leaving headroom for expansion; freeze up to 3 months. When reheating, thaw overnight in the refrigerator if possible, then warm gently on the stove over medium-low heat, adding 1/4 to 1/2 cup broth to loosen the consistency and revive the orzo. Avoid boiling the reheated soup to preserve the chicken’s tenderness.

Ingredient Substitutions

If you don’t have orzo, substitute small pasta shapes like ditalini or acini di pepe; note that smaller pastas may absorb more liquid. To make this gluten-free, replace orzo with a gluten-free small pasta or use 3/4 cup cooked rice added just before serving. Swap chicken breasts for boneless thighs for richer flavor. If you prefer a vegetarian option, replace chicken and broth with vegetable stock and add a can of white beans for protein — the flavor profile will shift but remain hearty.

Serving Suggestions

Serve bowls with a crisp green salad dressed with lemon vinaigrette to cut through the tomato richness. Offer toasted garlic croutons or slices of toasted baguette. For a family-style finish, place a bowl of grated Parmesan and a jar of chili flakes on the table so each person can season their bowl. A simple roasted vegetable side or a light Caesar also pairs nicely for a fuller dinner.

Cultural Background

While Chicken Parmesan is an Italian-American classic with roots in Southern Italian cooking, transforming it into a soup is a modern, comfort-food twist that plays on the familiar flavors of tomato, basil and aged cheese. The technique of simmering proteins in tomato-based broths is common across Mediterranean traditions, and this version borrows that heritage while adapting to the convenience of slow-cooker home cooking popularized in American households.

Seasonal Adaptations

In summer, boost fresh flavor by adding chopped fresh tomatoes and a handful of fresh basil at the end instead of relying solely on canned tomatoes. In winter, stir in chopped kale or baby spinach during the final 10 minutes to wilt greens into the broth. For a heartier cold-weather bowl, add a cup of chopped roasted mushrooms with the chicken to deepen the umami character.

Meal Prep Tips

For efficient weeknight prep, chop vegetables and cube the chicken the night before and store them in airtight containers in the fridge. Assemble everything in the slow cooker insert in the morning, cover and refrigerate until you’re ready to start the cooking cycle. If prepping for lunches, portion soup into individual containers and include a small bag of croutons and grated Parmesan to keep separate until serving.

Making this Crock Pot Chicken Parmesan Soup always reminds me of family dinners where comfort and convenience met at the table. Give it a try the next time you want the cozy flavors of Chicken Parmesan without a long stovetop session — I think it will become a new favorite for busy nights and slow Sundays alike.