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Love chicken Parmesan but don’t love the calories or the work? This lightened-up Chicken Parmesan Soup made in the slow cooker has all the rich Italian flavors of the classic dish—tender chicken, tomatoes, pasta, and a cheesy breadcrumb topping—without the frying, layering, or excess calories. It is an easy, WW-friendly comfort food that is perfect for busy weeknights or cozy weekends.
Ingredients and Substitutions
- Chicken – Boneless, skinless chicken breasts (or tenders). Chicken thighs will also work for extra juiciness.
- Onion and Red Bell Pepper – Add sweetness and depth. You can use frozen chopped onion to save time.
- Garlic – Fresh is best, but jarred minced garlic works in a pinch.
- Crushed Tomatoes with Basil – Canned tomatoes add rich flavor. Plain crushed tomatoes are fine if that’s what you have.
- Chicken Broth – Use low-sodium if preferred.
- Seasonings – Simple salt and black pepper. Add crushed red pepper for a kick.
- Pasta – Whole wheat orzo is classic here, but other small pasta (ditalini, orecchiette, small elbows) will work.
- Topping – Toasted Italian-style panko breadcrumbs, butter, shredded Parmesan, and fresh herbs like basil or parsley.
WW Points and Nutrition
- Serving Size: about 1 ½ cups soup + toppings
- Calories: about 280 per serving
- WW Points: To see your WW Points for this recipe, track it in the WW App.
(You must be logged into WW on a smartphone or tablet.)
How to Make Slow Cooker Chicken Parmesan Soup, Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: Add ingredients
Place onion, red bell pepper, garlic, chicken, crushed tomatoes, chicken broth, salt, and pepper into the slow cooker. Stir to combine.
Step 3: Cook
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is fully cooked and vegetables are tender.
Step 4: Add pasta
About 30 minutes before serving, stir in the orzo and continue cooking until pasta is tender.
Step 5: Make the topping
Melt butter in a skillet over medium heat. Add panko and toast until golden, about 3–4 minutes, stirring often to avoid burning.
Step 6: Serve
Divide soup into bowls and top with toasted breadcrumbs, Parmesan, and optional fresh basil or parsley.
Step 7: Store leftovers
Refrigerate in an airtight container. Keep toppings stored separately to maintain crunch.
Recipe Notes and Variations
- Frozen chopped onion works well and breaks down quickly in the slow cooker.
- Microwave (affiliate link) or sauté fresh onion and peppers briefly before adding for better texture.
- Swap orzo for any small pasta you have on hand.
- Stirring the breadcrumbs while toasting is key to prevent burning.
- Add fresh baby spinach to leftovers for extra nutrition.
Serving Suggestions
Pair this soup with a side of garlic bread and a simple green salad for a satisfying, restaurant-style meal at home.
If you’ve made this Chicken Parmesan Crockpot Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Chicken Parmesan Soup
Ingredients
Soup:
- 1/2 cup chopped onion (I used frozen)
- 1 cup chopped red bell pepper
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 28 ounces crushed tomatoes with basil, undrained
- 32 ounces chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup whole wheat orzo pasta, uncooked
Topping:
- 1/4 cup butter
- 1 cup Crispy panko bread crumbs Italian-style
- 1/2 cup shredded Parmesan cheese
- Fresh chopped basil, parsley or crushed red pepper flakes, if desired
Instructions
- Add onion, red bell pepper, garlic, chicken, tomatoes, chicken broth, salt and pepper to slow cooker. Stir to combine.
- Cover and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours, or until chicken is no longer pink and cooked through and peppers are tender.
- About 30 minutes before serving, stir in orzo and continue cooking until pasta has softened.
- Meanwhile, prepare the topping. Over medium heat, add butter to a medium skillet and heat until melted. Stir in panko crumbs and continue cooking until golden, about 3-4 minutes, stirring frequently to avoid burning.
- To serve, divide soup evenly between 8 bowls (about 1-1/2 cups each). Top each bowl with toasted panko crumbs and shredded Parmesan cheese. If desired, chopped basil or parsley would make a nice addition.
- Store any leftover soup in an airtight container in the refrigerator, keeping the leftover toppings separate.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Pillsbury
More WW-Friendly Soup Recipes
- Quick Tomato Tortellini Soup – Creamy, cheesy, and ready in minutes.
- Crock Pot Pizza Soup – All the flavors of pizza in a warm, cozy bowl.
- Slow Cooker Beefy Tomato Soup with Macaroni – A hearty family-friendly pasta soup.
- Slow Cooked Italian Meatball Soup – Classic Italian comfort in every spoonful.
- Stuffed Pepper Slow Cooker Soup – A lighter spin on the stuffed pepper dinner.
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