Slow-Cooker Spinach & Artichoke Chicken Soup
If you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein.
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- Prep time
- 1 hr 24 min
- Cook time
- 3 hr 16 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound boneless, skinless chicken breasts
- 1 (12-ounce) package frozen artichoke hearts, thawed
- 4 cups frozen riced cauliflower
- 6 ounces reduced-fat cream cheese
- 4 cups reduced-sodium chicken broth
- 1 medium yellow onion, finely chopped
- 1 cup reduced-fat milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 3/4 teaspoon onion powder
- 1/2 teaspoon crushed red pepper
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 cup shredded whole-milk mozzarella cheese
- 1 (5-ounce) package baby spinach (about 5 cups)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
Instructions
- 1
Add chicken, artichoke hearts, cauliflower, cream cheese, broth, onion, milk, garlic powder, salt, pepper, onion powder and crushed red pepper to a 6-quart slow cooker; stir to combine. Cover and cook until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, about 4 hours on High or 6 to 7 hours on Low. Transfer the chicken to a cutting board; shred, using 2 forks.
- 2
Whisk cream and flour together in a small bowl until smooth; stir into the soup. Stir in mozzarella, spinach and the shredded chicken. Cover and cook on High until the soup is thickened and the spinach is wilted, about 15 minutes; stir.
- 3
Divide the soup among 10 shallow bowls. Sprinkle with parsley and chives.