The other day while browsing the ever so glorious Pinterest, I noticed a recipe that sounded like something from a fantasy land: Slow Cooker Chicken Parmesan Soup. Oh, be still my Italian food loving heart! I had to make this and I had to make this NOW. The one problem though was that I did not have the time for a homemade sauce. I needed something I could dump quickly and go. What was I to do? Well, I grabbed two jars of our lifesaving Bertolli Organic Olive Oil, Basil & Garlic sauce and set out to recreate a simpler version of this soup. Below, you can find my easy to make masterpiece as well as the link to the original recipe. Enjoy!

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Easy Slow Cooker Chicken Parmesan Soup


  • 1/2 green bell pepper (finely chopped)
  • 14.5 ounces no-salt added diced tomatoes
  • 1/2-1 cup shredded Parmesan cheese (to your preference…we love cheese)
  • 2 jars of spaghetti sauce (Bertolli is our favorite emergency sauce)
  • 1 pound boneless, skinless chicken breasts
  • 3 cups low sodium chicken broth
  • 16 ounces cooked penne pasta
  • chopped parsley as garnish (optional)


  1. In the slow cooker, combine bell pepper, tomatoes, 1/2 cup of cheese, sauce, chicken breasts, and chicken broth. Cook on high for 3-4 hours or low for 6-8 hours. (Cooking times may vary depending on your slow cooker. I do about 7 hours on low and use this slow cooker.)
  2. Remove the chicken breasts and shred. I prefer using a big bowl and a blender for quick and effortless shredding. Add a little of the liquid to help but be wary of splatter.
  3. Return the chicken to the slow cooker, stir in the pasta, and add the rest of the cheese if you chose to use more.
  4. Cook on high for an additional 10-20 minutes before serving garnished with extra cheese and/or parsley.

Looking for the original recipe? You can find it on this post from Nature Box.

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