Marry Me Chicken Soup (Slow Cooker Recipe)
Creamy, cozy, and packed with the classic “marry me” flavors—garlic, sun-dried tomatoes, Italian herbs, cream cheese, and parmesan—this set-and-forget slow cooker soup is weeknight magic.
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts
- 5 cups chicken broth
- 1 medium onion (finely chopped)
- 1 teaspoon minced garlic
- 14 ½ ounces canned diced tomatoes with garlic and onion
- 10 ounces canned cream of mushroom soup
- 3 tablespoons tomato paste
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- 3 tablespoons Italian seasoning
- 1 bay leaf
- 8 ounces cream cheese (warmed in microwave and very soft)
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
- Optional: ¼–½ teaspoon red pepper flakes; 2 cups fresh baby spinach; fresh basil for garnish
Instructions
- Add chicken thighs or breasts, broth, onion, garlic, diced tomatoes, cream of mushroom soup, tomato paste, sun-dried tomatoes, Italian seasoning, bay leaf, sugar, and a few pinches of salt and pepper to a 5- to 7-quart slow cooker; stir to combine.
- Cover and cook on low for 6–7 hours (or high for 3–4 hours) until the chicken is very tender.
- Remove the bay leaf. Shred the chicken right in the slow cooker using two forks.
- Ladle 1 cup of hot broth into a bowl; whisk in the cubed cream cheese until smooth. Stir this mixture back into the slow cooker. Add parmesan and stir until melted. If using, stir in spinach to wilt.
- Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh basil and extra parmesan.
Notes
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS:
Soften the cream cheese first and whisk it with hot broth before adding—this prevents lumps. Shred the chicken for a silkier bite, and balance tanginess with a pinch of sugar if needed. VARIATIONS:
Use chicken breasts instead of thighs, add red pepper flakes for heat, or stir in baby spinach at the end. Swap parmesan for pecorino for a sharper finish. SERVING SUGGESTIONS:
Top with extra parmesan and fresh basil, add a squeeze of lemon, and serve with crusty bread or garlic toast. A crisp green salad rounds out the meal.
Soften the cream cheese first and whisk it with hot broth before adding—this prevents lumps. Shred the chicken for a silkier bite, and balance tanginess with a pinch of sugar if needed. VARIATIONS:
Use chicken breasts instead of thighs, add red pepper flakes for heat, or stir in baby spinach at the end. Swap parmesan for pecorino for a sharper finish. SERVING SUGGESTIONS:
Top with extra parmesan and fresh basil, add a squeeze of lemon, and serve with crusty bread or garlic toast. A crisp green salad rounds out the meal.
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