Slow Cooker Creamy Sun-Dried Tomato Chicken Soup

$- 1 lb boneless, skinless chicken breasts - 1 cup sun-dried tomatoes, chopped (in oil) - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream or coconut cream - 1 teaspoon oregano - 1 teaspoon thyme - Salt and pepper to taste - 2 cups baby spinach - 1/2 cup grated Parmesan cheese (optional) - Fresh basil for garnish This soup relies on a few key ingredients. The chicken gives it a hearty base. Sun-dried tomatoes add a rich flavor. Onions and garlic bring out the depth. Chicken broth ties everything together. Using heavy cream makes the soup rich and creamy. If you prefer a lighter option, use coconut cream. For herbs, oregano and thyme enhance the taste. Don’t forget salt and pepper to make it pop. You can add baby spinach for color and nutrition. Parmesan cheese adds a savory touch if you like. Fresh basil makes a great garnish. Each ingredient plays an important role in creating a warm, comforting dish. Enjoy the process of gathering these ingredients. The result will be a delicious soup that warms your heart and home. - First, season the chicken breasts with salt and pepper. This step adds flavor. - Next, chop the sun-dried tomatoes into small pieces. - Then, dice the onion finely. - Finally, mince the garlic cloves. These ingredients will create a rich taste. - Now, layer the seasoned chicken at the bottom of the slow cooker. - Add the chopped sun-dried tomatoes on top of the chicken. - Next, sprinkle the diced onion and minced garlic over the tomatoes. This mix will bring out great flavors. - Pour the chicken broth over all the ingredients. Make sure the chicken is fully submerged. - Then, sprinkle oregano and thyme on top. These herbs add warmth and depth to the soup. - Cover the slow cooker and set it to cook. You can choose low for 6-7 hours or high for 4 hours. The chicken will become tender and juicy. - When the chicken is cooked, remove it from the slow cooker. Shred it using two forks. - Return the shredded chicken to the slow cooker. - Stir in the heavy cream or coconut cream. Let it heat for another 15-20 minutes on low. This step makes the soup creamy and rich. - Just before serving, add the baby spinach. Stir until the spinach wilts. - If you like, stir in grated Parmesan cheese until it melts. This adds a nice, cheesy flavor. To make this soup shine, use fresh herbs. Fresh basil or thyme adds a bright touch. You can also adjust the seasoning before serving. Taste it first, and add salt or pepper as needed. This step helps bring out all the flavors. If you need a dairy-free option, try coconut cream instead of heavy cream. It adds a nice richness without the dairy. You can also swap out baby spinach for other greens. Kale or Swiss chard works great and adds a different texture. Garnish your soup with fresh basil and extra cheese for a special touch. It makes the dish look nice and adds flavor. Pair it with crusty bread or a fresh salad for a full meal. These sides complement the soup well and make it more filling. {{image_2}} You can spice up your Slow Cooker Creamy Sun-Dried Tomato Chicken Soup in fun ways. - Adding red pepper flakes for heat: If you like a kick, try red pepper flakes. Just a pinch adds warmth and flavor. Adjust the amount to your spice level. - Incorporating different vegetables: Think about adding carrots or celery. These veggies bring crunch and sweetness. Just chop them and toss them in with the other ingredients. You can also change this soup to fit your needs. - Gluten-free modifications: This soup is naturally gluten-free. Just make sure your chicken broth is gluten-free. - Making it dairy-free: Use coconut cream instead of heavy cream. It keeps the soup rich and creamy without dairy. Try adding local flavors for a new twist. - Italian-inspired variations: Add fresh basil or Italian sausage for an Italian flair. These ingredients complement the sun-dried tomatoes well. - Adding local spices or flavors: Feel free to explore your local spices. A pinch of cumin or paprika might work wonders. Just experiment to find what you love! - Store the soup in airtight containers. - It stays fresh for up to 4 days in the fridge. You want to keep it sealed well. This helps keep the flavors strong and safe to eat. If you plan to eat it later, place it in the fridge right away. - You can freeze the soup, but avoid adding cream before freezing. - To freeze, let it cool first. Then, pour it into freezer bags or containers. When you freeze it this way, it keeps its taste and texture. To thaw, put it in the fridge overnight. This makes it easy to reheat without losing its rich flavor. - The best way to reheat is on the stove over low heat. - You may need to add a splash of broth or water. Stir it often to warm it evenly. If it seems too thick, adding liquid helps bring back its creamy texture. Enjoy it hot, and feel free to adjust the seasoning if needed. This soup lasts about 3 to 4 days in the fridge. Keep it in an airtight container to lock in freshness. Make sure to cool the soup before storing. If you want it to last longer, freeze it. It keeps well for about 2 to 3 months in the freezer. When you want to eat it, just thaw it in the fridge overnight. Yes, you can use frozen chicken! Place the frozen chicken breasts directly in the slow cooker. Just remember, it may need extra cooking time. Cook on low for about 8 hours or on high for about 5 hours. Always check that the chicken is fully cooked before serving. The internal temperature should reach 165°F (75°C). This soup pairs well with crusty bread. You can also serve it with a fresh salad for a light meal. Garlic bread adds a nice touch too. Try a side of roasted vegetables to add some color and nutrition. For a fun twist, serve it with a grilled cheese sandwich! This blog post covered how to make a delicious Slow Cooker Creamy Sun-Dried Tomato Chicken Soup. I shared the main ingredients, step-by-step cooking instructions, and helpful tips. You can customize the soup with variations for taste or dietary needs. Always store leftovers properly for later enjoyment. With this guide, you can create a cozy meal that everyone will love. Enjoy the process and savor each delicious bowl. This soup is sure to be a hit in your home!$

Slow Cooker Creamy Sun-Dried Tomato Chicken Soup

Savor the flavors of comfort with this Slow Cooker Creamy Sun-Dried Tomato Chicken Soup! Easy to make and packed with tender chicken, sun-dried tomatoes, and a creamy base, this recipe is perfect for busy days. Just toss everything into your slow cooker and let it do the magic. Click through to discover step-by-step instructions and tips for serving this delicious soup that’ll warm your heart and home. Enjoy every spoonful!

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Ingredients

1 lb boneless, skinless chicken breasts

1 cup sun-dried tomatoes, chopped (in oil)

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream or coconut cream

1 teaspoon oregano

1 teaspoon thyme

Salt and pepper to taste

2 cups baby spinach

1/2 cup grated Parmesan cheese (optional)

Fresh basil for garnish

Instructions

In the slow cooker, place the chicken breasts at the bottom and season with salt and pepper.

Add the chopped sun-dried tomatoes, diced onion, and minced garlic over the chicken.

Pour the chicken broth into the slow cooker, ensuring the chicken is submerged.

Sprinkle the oregano and thyme over the top.

Cover and cook on low for 6-7 hours or on high for 4 hours, until the chicken is cooked through and tender.

Once the chicken is done, remove it from the slow cooker and shred it using two forks.

Return the shredded chicken to the slow cooker.

Stir in the heavy cream (or coconut cream) and let it heat for another 15-20 minutes on low.

Just before serving, add the baby spinach and stir until wilted.

If desired, stir in Parmesan cheese until melted and well combined.

Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings

- Presentation Tips: Serve the soup hot in bowls, garnished with fresh basil and a sprinkle of Parmesan cheese. Pair with crusty bread for a complete meal.