Slow-Cooker Spinach & Artichoke Chicken Soup
This Slow-Cooker Spinach & Artichoke Chicken Soup is a creamy, delicious blend of veggies, shredded chicken, and wholesome ingredients.
Equipment
- 6-quart slow cooker
Ingredients
- 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
- ¾ teaspoon ground pepper
- ¾ teaspoon onion powder
- ½ teaspoon crushed red pepper
- ½ cup heavy cream
- ¼ 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
- 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.
- 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.
- Divide the soup among 10 shallow bowls. Sprinkle with parsley and chives.
Notes
Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Be sure to rinse canned artichokes before adding them to the slow cooker.
Nutrition
Serving: 1.25cupsCalories: 269kcalCarbohydrates: 14gProtein: 24gFat: 14gSaturated Fat: 7gCholesterol: 75mgSodium: 460mgPotassium: 608mgFiber: 3gSugar: 4gVitamin C: 28mgCalcium: 160mgIron: 2mg
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