Slow-Cooker Spinach & Artichoke Chicken Soup
This Slow-Cooker Spinach & Artichoke Chicken Soup is a creamy, veggie-packed delight with shredded chicken and protein-rich ingredients.
Equipment
- 6-quart slow cooker
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces 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
- 5 ounces baby spinach about 5 cups
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
Instructions
Steps
- 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: 1cupsCalories: 269kcalCarbohydrates: 14gProtein: 24gFat: 14gSaturated Fat: 7gCholesterol: 75mgSodium: 460mgPotassium: 608mgFiber: 3gSugar: 4gVitamin C: 28mgCalcium: 160mgIron: 2mg
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