Name: Slow-Cooker Spinach & Artichoke Chicken Soup Recipe
Prep time: 20 min
Cook time: PT-490079H10M44S
Total time: PT-490079H10M44S
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 1 (12-ounce) package frozen artichoke hearts, thawed; 4 cups frozen riced cauliflower; 1 medium yellow onion, finely chopped; 1 (5-ounce) package baby spinach (about 5 cups); 6 ounces reduced-fat cream cheese; 1 cup reduced-fat milk; 1/2 cup heavy cream; 1 cup shredded whole-milk mozzarella cheese; 4 cups reduced-sodium chicken broth; 1 teaspoon garlic powder; 1 teaspoon salt; 3/4 teaspoon ground pepper; 3/4 teaspoon onion powder; 1/2 teaspoon crushed red pepper; 1/4 cup all-purpose flour; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh chives

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If you are searching for a comforting, hearty, and flavorful dish to warm your soul, look no further than this Slow-Cooker Spinach & Artichoke Chicken Soup Recipe. It brings together the creamy goodness of classic spinach and artichoke dip with tender shredded chicken in a luscious broth, making every spoonful a celebration of taste and texture. Perfect for cozy dinners or meal prep, this soup nourishes and satisfies with an inviting blend of veggies, cheese, and spices all slow-cooked to perfection. It’s a delightful twist on familiar flavors that will quickly become a household favorite.

Ingredients You’ll Need

The image shows a top-down view of multiple clear glass bowls and white plates arranged neatly on a white marbled surface, each holding different cooking ingredients. Starting from the top left corner, there is a bowl filled with light brown artichoke pieces and another bowl with shredded pale yellow cheese next to it. Moving to the right, there is a large bowl with crumbled white cauliflower and a white plate with two raw light pink chicken breasts. Below those, there is a large bowl of fresh dark green spinach leaves. To the left of the spinach, there is a glass measuring cup filled with golden yellow broth and a small bowl of finely chopped white onions. Nearby, a glass of light milk, a small bowl of cream-colored cubed butter, and another cup of white milk are positioned. Small bowls with various spices, including green herbs, black pepper, red pepper flakes, and garlic powder, are scattered around the center. The ingredients are evenly spaced and displayed clearly, with the white marbled surface adding a clean, bright look to the setup photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the wholesome ingredients that each play a vital role in flavor, richness, and nutrition. From creamy cheeses to fresh herbs, every element works harmoniously to create a soup that is both indulgent and nourishing.

1 pound boneless, skinless chicken breasts: The star protein that soaks up the rich flavors and adds satisfying heartiness.
1 (12-ounce) package frozen artichoke hearts, thawed: Provides a tender, tangy bite while keeping sodium levels low compared to canned.
4 cups frozen riced cauliflower: A clever, low-carb substitute for rice that adds texture without overpowering.
6 ounces reduced-fat cream cheese: Infuses the broth with silky creaminess and a subtle tang.
4 cups reduced-sodium chicken broth: Forms the flavorful liquid base, balanced and savory.
1 medium yellow onion, finely chopped: Adds sweetness and depth as it slowly cooks in the soup.
1 cup reduced-fat milk: Lightens the creaminess while keeping it smooth and luscious.
1 teaspoon garlic powder: Enhances the savory notes with gentle garlic warmth.
1 teaspoon salt: Essential for bringing out all the flavors robustly.
3/4 teaspoon ground pepper: Adds a mild kick for balance.
3/4 teaspoon onion powder: Boosts the onion flavor without extra chopping.
1/2 teaspoon crushed red pepper: A subtle heat that livens up the palate.
1/2 cup heavy cream: Rich and luxurious, making the soup decadently thick.
1/4 cup all-purpose flour: Helps thicken the soup for a velvety texture.
1 cup shredded whole-milk mozzarella cheese: Melts beautifully for creamy, gooey bites.
1 (5-ounce) package baby spinach (about 5 cups): Brings fresh green color and earthy flavor, plus nutrients.
2 tablespoons finely chopped fresh flat-leaf parsley: Adds a bright, herbal finish as a garnish.
1 tablespoon finely chopped fresh chives: Offers a mild oniony lift to complete the dish.

How to Make Slow-Cooker Spinach & Artichoke Chicken Soup Recipe

Step 1: Combine the Base Ingredients

Start by adding your chicken breasts, thawed artichoke hearts, riced cauliflower, cream cheese, chicken broth, chopped onion, and milk directly into your slow cooker. Sprinkle in garlic powder, salt, pepper, onion powder, and crushed red pepper. Give everything a good stir to blend these essential flavors before covering and cooking. This mix sets the stage for a cozy, deeply flavorful soup that’s infused with the heartiness of chicken and the delicious vegetables.

Step 2: Slow Cook Until Perfectly Tender

Cook the soup on High for around 4 hours or Low for 6 to 7 hours until the chicken reaches an internal temperature of 165°F. The slow cooker tenderizes the chicken beautifully, allowing it to soak up all the savory goodness without drying out. This step develops the backbone of rich, comforting flavor you’ll love.

Step 3: Shred the Chicken

Once cooking is complete, transfer the chicken breasts to a cutting board and shred them using two forks. This shredding breaks the chicken into perfect bite-sized pieces that will blend seamlessly into the creamy soup.

Step 4: Thicken and Enrich the Soup

In a separate small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the soup along with shredded mozzarella, baby spinach, and the shredded chicken. Cover and cook on High for an additional 15 minutes as the soup thickens and the spinach wilts, transforming the broth into a luscious, creamy creation.

Step 5: Final Touches and Serving

Once thickened and bubbly, stir the soup gently, ensuring everything is perfectly combined and heated through. Now it’s ready to dish out and garnish, making sure every bowl is topped with fresh parsley and chives for a pop of color and fresh flavor.

How to Serve Slow-Cooker Spinach & Artichoke Chicken Soup Recipe

A white bowl filled with creamy chicken and spinach soup rests on a white marbled surface, the soup showing light beige creamy broth mixed with chunks of white chicken meat and vibrant dark green spinach leaves spread evenly throughout. Next to the bowl are two small clear glass containers, one filled with finely chopped bright green herbs and the other with finely chopped darker green herbs. On the upper right corner, there is a partial view of a black pot also filled with the same creamy soup containing similar textured ingredients. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like flat-leaf parsley and chives bring brightness and a lovely contrast to the creamy richness of the soup. For an extra indulgent touch, consider a light sprinkle of Parmesan or even a few crispy croutons to add texture and a salty crunch that pairs beautifully.

Side Dishes

This soup is hearty enough to stand on its own, but pairing it with warm crusty bread or garlic breadsticks makes for a satisfying meal combo. A simple crisp green salad on the side can add freshness and balance, making the whole experience cozy yet well-rounded.

Creative Ways to Present

Serve the Slow-Cooker Spinach & Artichoke Chicken Soup Recipe in rustic bowls or mugs for a casual day, or dress it up in shallow soup plates topped with a drizzle of olive oil and a few toasted pine nuts for a more refined presentation. For gatherings, consider serving the soup in a bread bowl to wow your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s serving even more delicious. Just give it a good stir before reheating.

Freezing

This soup freezes well, although the spinach may slightly change texture upon thawing. Cool the soup completely before transferring it to freezer-safe containers. Freeze for up to 3 months for best quality. To thaw, place in the refrigerator overnight and reheat gently on the stove.

Reheating

Reheat the soup on the stove over medium-low heat, stirring frequently to prevent sticking and to help restore its creamy texture. If the soup has thickened too much in the fridge, add a splash of milk or broth to loosen it up while reheating.

FAQs

Can I use canned artichoke hearts instead of frozen?

Yes, you can substitute canned artichoke hearts, but be sure to rinse them well to reduce sodium content and drain any excess liquid before adding to your slow cooker. Frozen artichokes tend to hold better texture and flavor.

Is it possible to make this soup in an Instant Pot?

Absolutely! You can use the sauté and slow cook functions or switch to pressure cooking (about 15 minutes on high pressure). Just be sure to thaw the frozen ingredients or adjust cook times accordingly.

Can I swap the cauliflower for another vegetable?

Feel free to substitute cauliflower with chopped potatoes or zucchini for variation, but keep in mind this will change the soup’s texture and calorie content.

Is the cheese necessary for the recipe?

The cheese contributes to the creamy, luxurious texture, but you can reduce the quantity or replace it with a dairy-free cheese alternative if needed, though the flavor profile will shift slightly.

How spicy is this soup?

The crushed red pepper adds just a hint of warmth without overpowering the other flavors. You can always adjust the amount to suit your taste preferences, making it milder or spicier.

Final Thoughts

There is something so deeply satisfying about a warm bowl of Slow-Cooker Spinach & Artichoke Chicken Soup Recipe that feels like a hug in food form. Whether you’re looking to impress family or simply want a comforting meal to make life easier, this recipe checks all the boxes. Trust me, once you try it, it will be a staple in your cooking rotation that you will want to revisit again and again.