Crockpot “Marry Me” Chicken Soup | Creamy & Easy
Make creamy Crockpot “Marry Me” Chicken Soup with sun‑dried tomatoes, garlic, Parmesan, and spinach. Hands‑off, weeknight‑easy.
Equipment
- 5–6 qt slow cooker
- immersion blender (optional)
Ingredients
- 1.5 lb boneless skinless chicken (thighs or breasts)
- 1 small onion diced
- 4 garlic cloves minced
- 1/2 cup oil‑packed sun‑dried tomatoes chopped (reserve 1 tbsp oil)
- 6 cups low‑sodium chicken broth
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- 1 tsp kosher salt 1/2 tsp black pepper
- 1 bay leaf + optional Parmesan rind
- 1 cup heavy cream or evaporated milk
- 1/2 cup grated Parmesan
- 3 cups baby spinach
- Optional: 3/4 cup dry orzo or 16 oz gnocchi
- Optional thickener: 1–2 tbsp cornstarch + equal water
- Finish: 1 tbsp lemon juice fresh basil
Instructions
- Add onion, garlic, sun‑dried tomatoes, Italian seasoning, dried basil, red pepper flakes, salt, pepper, bay leaf, and Parmesan rind to slow cooker. Drizzle in 1 tbsp tomato oil. Add chicken and pour in broth.
- Cook on Low 6–7 hr or High 3–3.5 hr, until chicken is tender.
- Remove chicken, shred, and return. Stir in cream and Parmesan. If desired, add slurry; cook on High 10–15 min to thicken.
- Add orzo (20–25 min on High) or gnocchi (10–15 min on High) until tender.
- Stir in spinach to wilt and finish with lemon juice. Season to taste and serve with fresh basil and Parmesan.
Notes
For best leftovers, cook starch separately and add to each bowl.
Evaporated milk gives creaminess with fewer calories and won’t split as easily.