Slow Cooker Chicken Parmesan Soup



8 servings



  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, finely chopped
  • 1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 can (28 oz) organic crushed tomatoes with basil, undrained
  • 1 carton (32 oz) chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked orzo pasta


  • 1/4 cup butter
  • 1 cup Italian-style panko crispy bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • Fresh chopped basil or Italian (flat-leaf) parsley, if desired


  1. In 5-quart slow cooker, add onion, bell pepper, garlic, chicken, crushed tomatoes, broth, salt and pepper. Cover; cook on Low heat setting 5 to 6 hours or on High setting 3 to 4 hours or until chicken is cooked through and vegetables are tender.
  2. Thirty minutes before serving, stir pasta into slow cooker. Cover; cook on High heat setting about 30 minutes or until pasta is tender.
  3. Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown.
  4. Top soup with shredded cheese and toasted bread crumbs before serving. Garnish with chopped basil or parsley.


  • Stir in 1/4 teaspoon crushed red pepper for a little kick.
  • Orzo pasta works well in this soup because of its small size. Ring pasta or small elbow macaroni would also work as a substitute.