Cooked - Slow-cooker Spinach & Artichoke Chicken Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker Spinach & Artichoke Chicken Soup

10.0

1 pound boneless, skinless chicken breasts

1 (12-ounce) package frozen artichoke hearts, thawed

4 cups frozen riced cauliflower

6 ounces reduced-fat cream cheese

4 cups reduced-sodium chicken broth

1 medium yellow onion, finely chopped

1 cup reduced-fat milk

1 teaspoon garlic powder

1 teaspoon salt

¾ teaspoon ground pepper

¾ teaspoon onion powder

½ teaspoon crushed red pepper

½ cup heavy cream

¼ cup all-purpose flour

1 cup shredded whole-milk mozzarella cheese

1 (5-ounce) package baby spinach (about 5 cups)

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh chives

Add chicken, artichoke hearts, cauliflower, cream cheese, broth, onion, milk, garlic powder, salt, pepper, onion powder and crushed red pepper to a 6-quart slow cooker; stir to combine. Cover and cook until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, about 4 hours on High or 6 to 7 hours on Low. Transfer the chicken to a cutting board; shred, using 2 forks.
Whisk cream and flour together in a small bowl until smooth; stir into the soup. Stir in mozzarella, spinach and the shredded chicken. Cover and cook on High until the soup is thickened and the spinach is wilted, about 15 minutes; stir.
Divide the soup among 8 shallow bowls. Sprinkle with parsley and chives.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 127 weeks ago

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