Ingredients
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1 pound boneless, skinless chicken breasts
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1 (12-ounce) package frozen artichoke hearts, thawed
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4 cups frozen riced cauliflower
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6 ounces reduced-fat cream cheese
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4 cups reduced-sodium chicken broth
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1 medium yellow onion, finely chopped
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1 cup reduced-fat milk
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1 teaspoon garlic powder
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1 teaspoon salt
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3/4 teaspoon ground pepper
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3/4 teaspoon onion powder
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1/2 teaspoon crushed red pepper
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1/2 cup heavy cream
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1/4 cup all-purpose flour
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1 cup shredded whole-milk mozzarella cheese
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1 (5-ounce) package baby spinach (about 5 cups)
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2 tablespoons finely chopped fresh flat-leaf parsley
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1 tablespoon finely chopped fresh chives
Directions
- 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.
- 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.
- Divide the soup among 8 shallow bowls. Sprinkle with parsley and chives.
