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Marry Me Chicken Soup Slow Cooker with bread
Lucy

Marry Me Chicken Soup Slow Cooker: A Creamy and Effortless Recipe

Elevate your comfort food game with this Marry Me Chicken Soup made in the slow cooker. Tender chicken, a creamy broth, tangy sun-dried tomatoes, and Parmesan cheese create a rich and flavorful soup that’s perfect for busy days. Let your slow cooker do all the work for a dish that’s as effortless as it is delicious.
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Prep Time 10 minutes
Total Time 6 hours 10 minutes
Servings: 6 bowls
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken thighs or breasts
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup sun-dried tomatoes chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 2 cups fresh spinach optional, added at the end

Method
 

  1. Red pepper flakes (for heat)
  2. 1 tablespoon cornstarch or flour (for thickening, if desired)
Instructions:
    Prepare the Ingredients:
    1. Season the chicken with salt, pepper, and Italian seasoning.
    2. Chop the onion, mince the garlic, and dice the sun-dried tomatoes.
    Layer the Ingredients in the Slow Cooker:
    1. Place the onion and garlic at the bottom of the slow cooker.
    2. Lay the chicken on top, followed by the sun-dried tomatoes.
    3. Pour in the chicken broth, ensuring the chicken is fully submerged.
    Slow Cook:
    1. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
    Shred the Chicken:
    1. Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
    Finish with Cream and Cheese:
    1. Reduce the heat to warm or low. Stir in the heavy cream and grated Parmesan cheese.
    2. Mix well until the cheese is fully melted and incorporated.
    Optional Add-Ins:
    1. If using spinach, stir it in during the last 10 minutes of cooking.
    2. For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir into the soup during the last 20 minutes of cooking.
    Serve:
    1. Ladle the soup into bowls and garnish with fresh parsley, additional Parmesan, or a sprinkle of red pepper flakes for extra flavor.

    Notes

    • Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
    • Freezing Instructions: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • Pairing Suggestions: Serve with crusty bread, garlic bread, or a light salad for a complete meal.