Slow Cooker Creamy Chicken Soup

Slow Cooker Creamy Chicken Soup

Loop & Dash

This creamy and comforting slow cooker chicken soup is packed with tender chicken, hearty vegetables, and a rich, velvety broth. Perfect for a no-fuss, one-pot meal that’s ready when you are.

Servings:

Ingredients

2 lbs boneless skinless chicken breasts
4 cups chicken broth
1 yellow onion, diced
4 cloves garlic, minced
1/2 cup cream cheese
1 tablespoon Italian seasoning
1 teaspoon onion powder
8 oz fresh baby spinach
1 tablespoon cornstarch
1/4 cup fresh parsley, chopped, for serving

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Instructions

Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the diced onion, minced garlic, chicken broth, Italian seasoning, onion powder, salt, and pepper. Stir to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked (165°F internal temperature).
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
In a small bowl, whisk the cornstarch with 2 tablespoons of chicken broth from the soup to create a slurry. Stir the slurry into the soup and mix well.
Stir in the cream cheese until melted and fully incorporated. Add the spinach and let it wilt in the hot soup for 5 minutes.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.

Notes

Thickening Alternative: If you prefer a thicker soup, you can double the cornstarch slurry or simmer the soup on high with the lid off for 15-20 minutes.

Chicken Options: Substitute chicken thighs for breasts if you prefer a richer flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions: Pair this soup with crusty bread or a fresh green salad for a complete meal.

Nutrition

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