Description
A creamy and flavorful Crockpot Marry Me Chicken Soup, packed with tender chicken, tomatoes, and a hint of spice. Perfect for a comforting meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 2-3 cups fresh spinach, roughly chopped
- Cooked pasta or rice, for serving (optional)
- Fresh basil or parsley for garnish
Instructions
- Place chicken breasts, chopped onion, and minced garlic in the slow cooker.
- Add crushed tomatoes, diced tomatoes (undrained), chicken broth, chopped sun-dried tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper to the slow cooker.
- Stir everything gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shredded.
- Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
- Stir in the heavy cream (or half-and-half), grated Parmesan cheese, and fresh spinach. Cook for another 15-20 minutes on high, or until the spinach has wilted and the soup is heated through.
- Taste and adjust seasonings if necessary.
- Serve hot, optionally over cooked pasta or rice, and garnish with fresh basil or parsley.
Notes
- For a spicier soup, increase the red pepper flakes.
- If you don’t have sun-dried tomatoes, you can omit them.
- Heavy cream will yield a richer soup than half-and-half.