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Crock Pot Chicken Spinach and Artichoke Soup is a delicious way to enjoy all the flavours of the popular game day dip in soup form.

Let your slow cooker do all the work while you enjoy the delicious aroma of this hearty soup filling your kitchen.

This creamy chicken soup recipe takes about ten minutes of prep and then 4 hours of slow cooking time on HIGH.

• 1 medium yellow onion, diced
• 1 lb boneless, skinless chicken breasts
• 11 oz baby spinach, chopped
• 14 oz artichoke heart quarters, chopped
• 8 oz cream cheese
• 2 tablespoons chopped garlic
• 1 tablespoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 cups chicken broth
• 3 cups half and half
• 2 cups shredded mozzarella cheese
• ⅓ cup shredded parmesan cheese

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

 STEP 1: 

To make this soup, I started by pouring some diced onions into the bottom of my slow cooker.

I placed some boneless skinless chicken breasts on top of the diced onions.

 STEP 2: 

I added chopped baby spinach to the pot.

I also added some chopped artichoke hearts.

 STEP 3: 

I added a block of cream cheese.

I also added some chopped garlic, onion powder, salt, pepper and chicken broth to the pot.

 STEP 4: 

I placed the lid on the pot and set it to cook on HIGH for 4 hours.

 STEP 5: 

After 3.5 hours of cooking time I used tongs to remove the chicken breasts from the pot and transferred them to a plate.

I used to forks to shred the chicken.

 STEP 6: 

I returned the shredded chicken to the pot.

I stirred the soup well.

 STEP 7: 

I added some half and half, shredded mozzarella cheese and parmesan cheese to the pot.

I stirred all of the ingredients together well.

 STEP 8: 

I returned the lid to the pot and left the soup to continue cooking on HIGH for about 30 minutes.

 STEP 9: 

After 30 minutes I turned of the slow cooker, removed the lid and stirred well on last time.

Then the creamy chicken spinach and artichoke soup was ready to scoop and serve.

Bursting with the classic flavors of spinach and artichoke, this soup is a slow-cooker masterpiece you’ll crave again and again.

Pair this rich, savory soup with crusty bread or a fresh salad for a complete, satisfying meal.

How should I store this soup?

• Allow any leftovers to cool completely and then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.
• Reheat thoroughly before serving. You may want to add additional liquid when reheating to get the desired consistency.

What substitutions could I make?

• Boneless, skinless chicken breasts: Boneless, skinless chicken thighs would also work well for this recipe.
• Half and half: You could use whole milk or a thicker cream for this recipe it will just change the consistency.
• Mozzarella and Parmesan Cheese: You could use other cheeses for this recipe including cheddar, Monterey jack, provolone or Swiss just keep in mind it will change the flavour.

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