Slow-Cooker Spinach & Artichoke Chicken Soup

4.0
(5)
4 Reviews

If you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein. Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Just be sure to give them a good rinse before adding them to the slow cooker.

By
Amanda Stanfield
Amanda Stanfield Headshot
Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

EatingWell's Editorial Guidelines
Published on December 30, 2023
Tested by
Marianne Williams
Marianne Williams
Tested by Marianne Williams

Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Overhead photo of two bowl of Slowcooker Spinach Artichoke Chicken Soup
Photo:

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Active Time:
20 mins
Total Time:
4 hrs 40 mins
Servings:
10 servings
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free
Jump to Nutrition Facts
a photo of the ingredients to make the Slow Cooker Spinach & Artichoke Chicken Soup

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

Ingredients

  • 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

  • 3/4 teaspoon ground pepper

  • 3/4 teaspoon onion powder

  • 1/2 teaspoon crushed red pepper

  • 1/2 cup heavy cream

  • 1/4 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

Directions

  1. 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.

    a step in making the Slow Cooker Spinach & Artichoke Chicken Soup

    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

  2. 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.

    a step in making the Slow Cooker Spinach & Artichoke Chicken Soup

    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

  3. Divide the soup among 8 shallow bowls. Sprinkle with parsley and chives.

    a step in making the Slow Cooker Spinach & Artichoke Chicken Soup

    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

Equipment

6-quart slow cooker

EatingWell.com, December 2023

Nutrition Facts (per serving)

233 Calories
11g Fat
15g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1 1/4 cups
Calories 233
% Daily Value *
Total Carbohydrate 15g 6%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 19g 39%
Total Fat 11g 14%
Saturated Fat 6g 31%
Cholesterol 63mg 21%
Vitamin A 192µg
Vitamin C 28mg 31%
Vitamin D 1µg
Vitamin E 1mg 6%
Folate 102µg
Vitamin K 98µg
Sodium 441mg 19%
Calcium 167mg 13%
Iron 1mg 8%
Magnesium 56mg 13%
Potassium 667mg 14%
Zinc 1mg 12%
Vitamin B12 1µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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