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Slow Cooker Low-Carb Chicken Spinach & Artichoke Soup Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Find it online: https://flavorfuldailymeals.com/slow-cooker-low-carb-chicken-spinach-and-artichoke-soup-recipe/