Creamy Slow Cooker Spinach Artichoke Chicken Soup Tips, FAQ & printable recipe

Tips for success

For the most flavorful soup, use a good-quality chicken broth and don't skimp on the artichokes. If you prefer a chunkier soup, chop the artichokes into larger pieces.

You can also add a pinch of red pepper flakes for a subtle kick. To make the soup even more decadent, stir in a splash of heavy cream with the cheeses, though it's not necessary.

The soup thickens as it sits, so if reheating leftovers, add a splash of chicken broth or water to loosen it. For a smoother texture, use an immersion blender to puree a portion of the soup before adding the cheeses.

This will create a richer, more cohesive broth. Keep the slow cooker on warm if serving over a few hours, but stir occasionally to prevent the cheese from separating.

Variations

• Add Bacon: Stir in 4 slices of cooked, crumbled bacon along with the spinach and cheeses for a smoky, savory twist. The bacon adds texture and depth without overwhelming the creamy soup.
• Use Thighs: Swap the chicken breasts for boneless, skinless chicken thighs. They stay moist and shred beautifully, and they add a richer flavor that stands up well to the creamy broth.
• Herb Swap: Replace the dried oregano with 1 teaspoon of dried thyme or Italian seasoning. You can also add a pinch of red pepper flakes for a gentle heat that brightens the soup.
• Vegetarian Option: Omit the chicken and use vegetable broth. Add an extra can of artichoke hearts and a can of cannellini beans for protein. The soup will still be creamy and satisfying.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over medium heat, stirring often, or in the microwave in 1-minute intervals. Add a splash of broth if too thick.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Let the soup cool to room temperature within 2 hours of cooking before refrigerating.

When reheating, warm gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in 30-second intervals. Add a splash of chicken broth if the soup has thickened too much.

This soup can be prepared up to 2 days ahead. Cook the soup completely, let it cool, and refrigerate in an airtight container. Reheat gently on the stovetop, stirring often. The flavors will meld even more overnight. If making ahead, consider adding the spinach and cheeses just before serving to keep them fresh, or simply reheat and stir well.

Serving ideas

Serve this soup hot, ladled into deep bowls. Toasted baguette slices are the perfect accompaniment, offering a crunchy contrast to the creamy soup.

A simple green salad with a lemon vinaigrette would also be lovely on the side. For a heartier meal, spoon the soup over cooked rice or pasta, or serve with a grilled cheese sandwich for a classic pairing.

Garnish with a sprinkle of extra parmesan or a few cracked black pepper flakes if desired. The soup is rich and satisfying on its own, so keep sides simple. For a family-style dinner, set out the soup in a tureen and let everyone serve themselves. This soup also freezes well, so consider making a double batch and stashing some for a busy night.

Frequently asked questions

Recipe card

Creamy Slow Cooker Spinach Artichoke Chicken Soup

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless, skinless chicken breasts
• 2 cups chopped artichoke hearts (canned or jarred, drained)
• 1 medium diced onion
• 4 cloves minced garlic
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 8 oz cream cheese, softened and cubed
• 5 oz fresh baby spinach
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Scatter the chopped artichoke hearts and diced onion over the chicken. Add the minced garlic, dried oregano, salt, and black pepper. Pour the chicken broth around the chicken, making sure the chicken is mostly submerged.
2. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender enough to shred easily. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
3. Carefully remove the chicken breasts from the slow cooker to a cutting board. Use two forks to shred the chicken into bite-size pieces. Return the shredded chicken to the slow cooker and stir it into the broth.
4. Add the softened cream cheese cubes to the slow cooker. Stir gently with a wooden spoon until the cream cheese is fully melted and incorporated into the broth, creating a smooth, creamy base.
5. Add the fresh baby spinach, shredded mozzarella, and grated parmesan to the slow cooker. Stir everything together with the wooden spoon until the spinach wilts and the cheeses are completely melted and smooth, with no loose shreds remaining.
6. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and serve immediately with toasted baguette slices on the side.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

12 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.