Slow Cooker Parmesan Chicken Soup

This slow cooker chicken soup is a flavorful twist on the classic Chicken Parmesan made with pasta, chicken, and cheese in a delicious tomato broth. You’re going to want seconds!


  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 15 ounce can diced tomatoes
  • 4 cups chicken broth
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 1/2 tablespoons Italian seasoning
  • 1/4 teaspoon red pepper flakes, optional
  • 8 ounces penne pasta
  • 1 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup shredded Mozzarella cheese, divided


  1. To a slow cooker, add the onion, garlic, tomato paste, diced tomatoes, chicken broth, chicken breasts, Italian seasoning, and red pepper flakes — cover and cook for 4 hours on high or 8 hours on low.
  2. In the last 30 minutes, add the pasta, 1 1/4 cups Parmesan cheese, and 1/4 cup Mozzarella cheese to the slow cooker. Stir to combine ingredients, cover, and cook for 25-30 minutes, until pasta is ready.
  3. To serve, fill bowls and sprinkle with remaining Parmesan and Mozzarella cheeses.