Ever wished your favorite creamy, cheesy, and utterly irresistible spinach artichoke dip could magically transform into a comforting, hearty meal? Well, wish no more! Prepare to have your taste buds blown away by a soup that delivers all those iconic flavors you adore, simmered to perfection in your trusty slow cooker. This isn’t just any soup; it’s a culinary hug in a bowl, a flavor-packed adventure that requires minimal effort for maximum deliciousness. Get ready to fall head over heels for our incredible Slow Cooker Spinach Artichoke Chicken Soup!

Why You’ll Love This Recipe

Get ready to add a new favorite to your recipe rotation. Here are four fantastic reasons why this Slow Cooker Spinach Artichoke Chicken Soup is about to become your go-to comfort food:

Effortless Perfection: The slow cooker does all the heavy lifting! Just toss in your ingredients, set it, and forget it. Come back hours later to a fully cooked, incredibly flavorful meal with hardly any active cooking time. It’s perfect for busy weeknights or lazy weekends.

Flavor Fiesta in Every Spoonful: Imagine the creamy, tangy goodness of spinach artichoke dip, but elevated into a rich, savory soup. With tender chicken, zesty artichoke hearts, vibrant spinach, and two types of cheese, every bite is an explosion of satisfying flavors that will have you coming back for more.
Wholesome & Hearty: This isn’t just a delicious soup; it’s a nourishing one too! Packed with lean protein from chicken, beneficial greens from spinach, and fiber from artichokes, it’s a meal that truly fills you up and makes you feel good from the inside out.

A Guaranteed Crowd-Pleaser: Whether you’re feeding picky eaters, hosting a cozy dinner party, or simply want a comforting meal for yourself, this Slow Cooker Spinach Artichoke Chicken Soup is a universal hit. Its familiar, comforting flavors appeal to almost everyone, making it perfect for any occasion.

Ingredients with measurements

Gather your simple yet mighty ingredients to create this sensational Slow Cooker Spinach Artichoke Chicken Soup:

2 pounds boneless, skinless chicken breasts
1 (14 ounce) jar or can quartered artichoke hearts, drained
4 ounces fresh baby spinach
6 cups chicken broth (regular sodium for best flavor)
8 ounces cream cheese, softened
2 cups grated Parmesan cheese, plus extra for serving
1/2 yellow onion, diced
4 cloves garlic, minced
1 1/2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon ground black pepper

Detailed step by step on direction how to make the recipe

Making this incredible Slow Cooker Spinach Artichoke Chicken Soup is a breeze! Follow these simple steps for a truly delightful meal:

Lay the Foundation: Begin by placing the boneless, skinless chicken breasts evenly at the bottom of your slow cooker. These will be the star of your soup, absorbing all those wonderful flavors.

Season with Love: Generously season the chicken breasts directly in the slow cooker with the dried basil, dried parsley, salt, and ground black pepper. Don’t be shy; this is where a lot of the initial flavor infusion begins!
Layer on the Goodness: Next, add the diced yellow onion, minced garlic, and the drained quartered artichoke hearts around and over the seasoned chicken. These aromatics and veggies will melt into the soup, adding depth and texture.
Pour in the Broth: Carefully pour the 6 cups of chicken broth over all the ingredients in the slow cooker. Ensure everything is submerged as much as possible.

Add the Creamy Element: Cube the softened cream cheese and scatter the pieces evenly over the other ingredients. As it cooks, the cream cheese will melt down, creating that signature creamy base for your Slow Cooker Spinach Artichoke Chicken Soup.
Set and Forget: Cover your slow cooker with its lid. Cook on the **LOW setting for 6 hours** for maximum flavor development and tender chicken, or if you’re in a hurry, cook on the **HIGH setting for 3 hours**.
Chicken Removal & Shredding Prep: Once the cooking time is complete, the chicken should be incredibly tender. Carefully remove the cooked chicken breasts from the slow cooker and transfer them to a clean cutting board.

Wilt the Greens & Cheese: While the chicken is on the cutting board, stir the fresh baby spinach and 2 cups of grated Parmesan cheese directly into the hot soup in the slow cooker. Re-cover the slow cooker immediately; the residual heat will quickly wilt the spinach and melt the Parmesan, creating a beautifully cheesy base.
Shred and Combine: Using two forks (or your preferred shredding tool), easily shred the cooked chicken. It should fall apart effortlessly. Return all the shredded chicken to the slow cooker with the soup.
Final Warm-Through & Serve: Stir everything together thoroughly to combine the chicken, wilted spinach, and melted cheese. Cover the slow cooker again and cook for an additional 10 minutes on HIGH to ensure the shredded chicken is warmed through and all the flavors are perfectly melded. Serve your exquisite Slow Cooker Spinach Artichoke Chicken Soup piping hot!

Detailed different ways you can present the recipe and how to serve it

The beauty of this Slow Cooker Spinach Artichoke Chicken Soup isn’t just in its taste, but also in its versatility. While it’s absolutely fantastic on its own, here are some fun and delicious ways to present and serve it:

The Classic Garnish: A simple sprinkle of extra grated Parmesan cheese on top just before serving is a must. For a touch of freshness, a few chopped fresh parsley leaves or a swirl of heavy cream can also elevate the presentation.
Crusty Bread Companion: Pair your soup with a warm, crusty baguette or a loaf of artisan bread. It’s perfect for dipping into the creamy broth and soaking up all those incredible flavors. Garlic bread or cheese toast points are also excellent choices.

Crouton Crunch: Add some textural contrast with a handful of homemade or store-bought croutons. Their crispiness provides a delightful counterpoint to the soup’s creamy texture.
Soup in a Bread Bowl: For an extra fun and impressive presentation, hollow out small sourdough or pumpernickel bread bowls and serve the Slow Cooker Spinach Artichoke Chicken Soup directly inside. It’s edible art!
Side Salad Pairing: If you want to make it a more complete meal, serve alongside a light, fresh green salad with a simple vinaigrette. The brightness of the salad will cut through the richness of the soup beautifully.

Grilled Cheese Dipper: For the ultimate comfort food experience, make a classic grilled cheese sandwich and use it as a decadent dipper for your soup. The combination is pure culinary bliss!
Spice It Up: If you like a little heat, offer a dash of red pepper flakes or a swirl of hot sauce at the table for guests to customize their bowl.

How you can store it and how long does it last

This Slow Cooker Spinach Artichoke Chicken Soup is so delicious, you might not have any leftovers! But if you do, here’s how to store it properly to enjoy later:

Refrigeration: Once the soup has cooled completely to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. When reheating, you might notice the soup has thickened. A splash of extra chicken broth or water can help bring it back to your desired consistency.
Freezing: This soup freezes remarkably well! Again, ensure it has cooled completely. Divide the soup into freezer-safe containers or heavy-duty freezer bags (leaving a little headspace for expansion). It can be stored in the freezer for up to 2-3 months. While the dairy components (cream cheese, Parmesan) *can* sometimes slightly alter texture upon thawing and reheating (occasionally becoming a bit grainy), the flavor remains fantastic. Stirring vigorously or even blending a small portion can help smooth it out if needed.
Reheating: For best results, thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, you can reheat individual portions in the microwave, stirring halfway through. Add a splash of broth or water if it’s too thick.

FAQs

Here are some frequently asked questions about making this delightful Slow Cooker Spinach Artichoke Chicken Soup:

Can I use frozen chicken breasts?
Yes, you can! You don’t even need to thaw them beforehand. Just place the frozen chicken breasts directly into the slow cooker and increase the cooking time by about 1-2 hours on LOW or 30-60 minutes on HIGH to ensure they cook through completely.
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, thaw it first and squeeze out as much excess water as possible. Use about 10-12 ounces of frozen spinach, as it significantly reduces in volume compared to fresh. Add it at the same step as the fresh spinach.

What if I don’t have fresh garlic or onion?
You can substitute dried alternatives. For the onion, use 1-2 teaspoons of onion powder. For the garlic, use 1 teaspoon of garlic powder. Add them at the beginning with the other seasonings.
Can I make this dairy-free?
Making this entirely dairy-free would significantly change the flavor and texture, as cream cheese and Parmesan are key. However, you could try using dairy-free cream cheese alternatives and a dairy-free Parmesan substitute. The results will vary.
Is this soup spicy?
No, this recipe as written is not spicy. It’s rich, creamy, and savory. If you prefer a bit of heat, you can add a pinch of red pepper flakes to the slow cooker at the beginning or as a garnish when serving.

Can I add other vegetables to the Slow Cooker Spinach Artichoke Chicken Soup?
Yes, feel free to get creative! Diced carrots, celery, bell peppers, or even mushrooms would be delicious additions. Add them at the beginning with the onion and garlic.
What kind of artichoke hearts are best for this recipe?
We recommend quartered artichoke hearts, either canned in water or jarred in brine (not oil-packed, as it can make the soup too oily). Ensure they are well-drained before adding them to the slow cooker.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work wonderfully and often result in even more tender and flavorful chicken due to their higher fat content. The cooking time should remain similar.

Why do you recommend “regular sodium” chicken broth?
Using regular sodium chicken broth helps ensure the soup is perfectly seasoned without needing to add too much additional salt. Low-sodium broths can sometimes make the soup taste a bit bland unless adjusted carefully with extra salt.
How can I thicken the soup more if desired?
If you prefer a thicker soup, after removing the chicken and adding the spinach/Parmesan, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the hot soup. Cook on HIGH for another 15-20 minutes, or until desired thickness is reached.

Slow Cooker Spinach Artichoke Chicken Soup

A comforting slow cooker chicken soup featuring tender chicken, spinach, artichoke hearts, and a creamy, cheesy broth. Perfect for an easy and healthy dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 3

Low Cook Time 6

Total Time 3 10

Servings 6 servings

Calories 347 kcal

Equipment

Slow Cooker

Ingredients

2 pounds boneless, skinless chicken breasts
1 jar or can quartered artichoke hearts 14 ounce, drained

4 ounces fresh baby spinach
6 cups chicken broth regular sodium for best flavor
8 ounces cream cheese softened
2 cups grated Parmesan cheese plus extra for serving
1/2 yellow onion diced
4 cloves garlic minced
1 1/2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Season them evenly with the dried basil, parsley, salt, and pepper.
Next, add the diced onion, minced garlic, drained artichoke hearts, and chicken broth to the slow cooker.
Cube the softened cream cheese and scatter it over the other ingredients. Cover your slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.

Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board.
Stir the fresh spinach and grated Parmesan cheese directly into the hot soup. Cover the slow cooker again to allow the spinach to wilt while you shred the chicken.
Use two forks to easily shred the cooked chicken. Return the shredded chicken to the slow cooker, stir well, and cook for an additional 10 minutes on HIGH to warm through. Serve your delicious soup hot, topped with extra Parmesan cheese if desired!

Notes

Nutrition Information (per serving): Calories: 347 kcal, Total Carbs: 5 g, Net Carbs: 4 g, Fats: 16 g, Protein: 49 g.

Delicious Slow Cooker Spinach Artichoke Chicken Soup