Description
Creamy slow cooker marry me chicken soup made simple delivers tender chicken, sun-dried tomatoes, garlic, and a velvety cream base in an easy set-it-and-forget-it comfort food dinner.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 4 cups chicken broth
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 0.75 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach, roughly chopped
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add chicken broth, onion, garlic, sun-dried tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Stir gently to combine.
- Cover and cook on low for 4 to 6 hours or on high for 2.5 to 3 hours.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and grated Parmesan cheese until smooth and creamy.
- Add the spinach and stir until wilted.
- Cover and cook for an additional 10 to 15 minutes on low.
- Taste, adjust seasoning, and serve hot.
Notes
Add cream and cheese at the end to prevent curdling. Use freshly grated Parmesan for the smoothest texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American