If you’re craving a comforting, hearty, and yet wonderfully light meal, the Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup Recipe is your new best friend. This soup combines tender chicken, creamy textures from the cream cheese, vibrant spinach, and savory artichoke hearts for a dish that feels indulgent without the guilt. It’s packed with flavor, incredibly easy to throw together, and perfect for busy days when you want something warm and satisfying waiting for you at the end of the day.
Ingredients You’ll Need
Getting this Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup Recipe right is all about using simple, wholesome ingredients that bring big flavor and fantastic texture to the bowl. Each component plays a special role, from the creamy base to the fresh greens, making this soup as delicious as it is nourishing.
- 2 lb boneless skinless chicken breasts: This lean protein will shred beautifully and soak up all the rich flavors as it cooks low and slow.
- 2 (8-oz) packages cream cheese: Adds luscious creaminess that gives the soup a smooth, velvety texture you’ll adore.
- 1 (0.7-oz) package Italian Dressing Mix: Brings a burst of herbs and tang that uplifts every spoonful with its zesty goodness.
- 1 (10 to 12-oz) package frozen spinach, thawed and drained: Offers vibrant color and a nutritious dose of greens without overwhelming the delicate flavors.
- 1 (13.75-oz) can quartered artichoke hearts, drained and chopped: These little gems add a subtle tang and tender bite that balances the creaminess perfectly.
- 12-oz sliced fresh mushrooms: Earthy mushrooms bring depth and a wonderful umami richness to the soup.
- 4 cups chicken broth: The flavorful base that marries all ingredients into a satisfying, harmonious soup.
How to Make Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by adding all your carefully prepped ingredients right into your 6-quart slow cooker. This is where the magic begins—no fuss, no complicated steps. Simply layer the chicken breasts, cream cheese blocks, Italian dressing mix, thawed spinach, chopped artichokes, sliced mushrooms, and chicken broth. Give a little swirl to get things settled, then cover with the lid.
Step 2: Cook Low and Slow
Set your slow cooker to cook on LOW for 6 to 8 hours, or if you’re a bit tight on time, HIGH for 3 to 4 hours will do the trick. This slow cooking process allows all the flavors to meld together, and the chicken to become tender enough to shred effortlessly. You’ll start to smell the delicious aroma wafting through your kitchen, promising comfort and warmth.
Step 3: Shred and Stir
Once cooking is complete, carefully remove the chicken breasts from the slow cooker and shred them with two forks. Don’t worry about precision—the rustic, shredded chicken pieces are what give the soup its satisfying texture. Return the shredded chicken to the pot and give everything a good stir so all those creamy, savory flavors become one unbeatable soup.
How to Serve Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup Recipe
Garnishes
While this soup is already bursting with flavor, adding a few simple garnishes can elevate your experience. A sprinkle of shredded Parmesan cheese or a handful of fresh chopped parsley brings brightness and a touch of elegance. For those who like a little heat, a dash of crushed red pepper flakes adds a surprising kick that complements the creamy richness.
Side Dishes
This Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup Recipe stands proudly as a meal on its own, but pairing it with a crisp side salad or some roasted low-carb vegetables makes for a beautifully balanced plate. If you’re not strictly low-carb, a slice of crusty bread or a warm dinner roll is perfect for dipping and soaking up every last bit of that creamy goodness.
Creative Ways to Present
Make your soup feel special by serving it in rustic bowls or even hollowed-out bread bowls (for the carb lovers out there). Top with a swirl of sour cream or a drizzle of olive oil for an inviting look. You can also ladle it over cauliflower rice to add an extra vegetable serving and keep it low-carb but filling.
Make Ahead and Storage
Storing Leftovers
This soup holds up beautifully in the fridge for up to 4 days. Store leftovers in an airtight container to preserve freshness. The flavors actually deepen overnight, making it an ideal meal to plan ahead for busy weekdays when you crave warmth without the work.
Freezing
If you’d like to keep this Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup Recipe on hand for longer, freezing is a great option. Portion it into freezer-safe containers and freeze for up to 3 months. Just be mindful that cream cheese and spinach may change texture slightly, but reheated properly it still tastes fantastic.
Reheating
For the best results, thaw frozen portions overnight in the fridge before reheating gently on the stovetop over medium heat. Stir frequently to prevent sticking and to help the soup regain its creamy texture. If reheating from chilled leftovers, a slow warm-up with a splash of chicken broth helps keep the consistency perfect without drying out the chicken.
FAQs
Can I use frozen chicken breasts instead of fresh?
Yes, you can use frozen chicken breasts, but cooking time might be slightly longer to ensure the chicken is fully cooked and tender. It’s best to check the chicken for doneness before shredding.
Is this soup truly low-carb?
Absolutely! The core ingredients are low in carbohydrates, and the soup is packed with protein and veggies, making it a perfect choice for anyone watching their carb intake.
Can I substitute the cream cheese?
While cream cheese is key to that rich, creamy texture, you can try substituting with a mix of cream and grated cheese, but the flavor and texture might be a bit different. Full-fat dairy options work best.
What if I don’t have a slow cooker?
You can make a similar dish on the stovetop by simmering the ingredients over low heat until the chicken is cooked and tender, but a slow cooker really helps develop the flavors effortlessly over several hours.
Can I add other vegetables?
Definitely! Feel free to toss in chopped zucchini, bell peppers, or even kale. Just keep in mind the cook times of different veggies so they don’t become too mushy.
Final Thoughts
If you’re looking for a soul-warming, creamy, and healthy meal that feels like a big hug on a chilly day, the Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup Recipe is a total winner. It’s incredibly easy to prepare, packed with delicious flavors, and perfect for family dinners or meal prepping. Give it a try—you might just find your new favorite weeknight go-to!
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Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
Description
This Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup is a creamy, comforting, and nutritious dish perfect for a hearty meal. Combining tender chicken breasts with creamy cheese, savory Italian seasoning, spinach, artichoke hearts, and mushrooms, all cooked slowly to meld flavors beautifully in one pot. Ideal for busy days, it’s a low-carb, rich, and flavorful soup that’s easy to prepare and perfect to enjoy throughout the week.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 2 (8-oz) packages cream cheese
- 1 (0.7-oz) package Italian Dressing Mix
- 1 (10 to 12-oz) package frozen spinach, thawed and drained
- 1 (13.75-oz) can quartered artichoke hearts, drained and chopped
- 12-oz sliced fresh mushrooms
- 4 cups chicken broth
Instructions
- Combine Ingredients: Place the chicken breasts, cream cheese packages, Italian dressing mix, thawed and drained spinach, chopped artichoke hearts, sliced mushrooms, and chicken broth together in a 6-quart slow cooker. Ensure all ingredients are evenly distributed.
- Cook Soup: Cover the slow cooker and cook on LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours. This slow cooking process allows the flavors to meld and the chicken to become tender.
- Shred Chicken: Once cooking is complete, remove the chicken breasts carefully from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
- Finish Soup: Return the shredded chicken back into the slow cooker and stir well to incorporate the chicken evenly throughout the soup. The cream cheese will have melted, creating a creamy broth.
- Serve and Enjoy: Ladle the soup into bowls and serve warm. This soup pairs well with a side salad or low-carb bread for a complete meal.
Notes
- You can adjust the amount of cream cheese for a thicker or lighter soup.
- Make sure to fully thaw and drain the spinach to avoid watery soup.
- Feel free to add other low-carb vegetables like zucchini or bell peppers for added nutrition and flavor.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- For a dairy-free alternative, substitute cream cheese with a suitable plant-based cream cheese.
