Crockpot Marry Me Chicken Soup
This Crockpot Marry Me Chicken Soup is creamy, savory, and packed with tender chicken, sun-dried tomatoes, garlic, and parmesan cheese — the comforting slow cooker version of the viral Marry Me Chicken dish!
Equipment
- crockpot or slow cooker
- knife and cutting board
- mixing spoon
- grater
- measuring cups and spoons
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup chopped sun-dried tomatoes (in oil, drained)
- 1 cup spinach leaves, chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup chopped onion
Instructions
- Place chicken breasts in the crockpot. Add chopped onion, garlic, sun-dried tomatoes, Italian seasoning, salt, and pepper.
- Pour in chicken broth and olive oil. Cover and cook on low for 4 hours or until the chicken is tender and fully cooked.
- Shred the cooked chicken directly in the crockpot using two forks.
- Stir in heavy cream, grated parmesan, and chopped spinach. Cover and cook for an additional 15–20 minutes until cheese melts and soup thickens.
- Serve warm, garnished with extra parmesan or fresh basil if desired.
Notes
Make ahead: Prepare the soup and refrigerate up to 2 days before serving. Reheat gently over low heat to maintain creaminess. Freeze leftovers for up to 2 months and thaw in the fridge overnight before reheating.