Crockpot Chicken Parmesan Soup Slow Cooker Recipes

SLOW-COOKER CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere., Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

SLOW COOKER CHICKEN PARMESAN SOUP

Steps:

• Add chicken breasts, onion, garlic, diced tomatoes, crushed tomatoes, Italian seasoning, chicken broth, salt, pepper and grated parmesan cheese to the slow cooker. Set to high for 6 hours.
• Remove the chicken breasts when there is 30 minutes of cook time left. Shred or cut into cubes and return to the slow cooker. Add the pasta shells and cook for the remaining 30 minutes.
• Stir well, and top with croutons, mozzarella cheese and parmesan cheese to serve. Enjoy once the cheese melts into the soup or put bowls in the broiler for a few minutes to melt the cheese.

CROCKPOT CHICKEN PARMESAN SOUP (SLOW COOKER)

Steps:

• In 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on low 7-1/2 hours or on high 3-1/2 hours.
• Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.
• Stir in butter, if desired. If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.
• Serve garnished with extra Parmesan cheese and chopped basil or parsley.