Slow-Cooker Spinach & Artichoke Chicken Soup
A hearty and creamy slow-cooker soup featuring spinach and artichokes, perfect for any gathering.
Equipment
- 6-quart slow cooker
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 package frozen artichoke hearts 12-ounce, 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 package baby spinach 5-ounce, about 5 cups
- 2 tablespoons fresh flat-leaf parsley finely chopped
- 1 tablespoon fresh chives finely chopped
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.
Nutrition
Serving: 1bowlCalories: 330kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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