Go Back
Here’s what you need for a rich and creamy Tuscan chicken soup: - 1 lb boneless, skinless chicken breasts - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 can (14 oz) diced tomatoes, undrained - 1 cup chopped fresh spinach - 1/2 cup sun-dried tomatoes, chopped - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon crushed red pepper flakes (adjust for spice level) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish - Grated Parmesan cheese for serving You can swap some ingredients to fit your taste or diet: - Chicken: Use turkey breasts or thighs for a different flavor. - Cream: Substitute with coconut milk for a dairy-free option. - Spinach: Kale or Swiss chard can replace spinach for a heartier bite. - Broth: Vegetable broth works well if you want a lighter taste. - Sun-dried tomatoes: Fresh tomatoes can work, but add more for flavor. When shopping, here are some tips: - Chicken: Look for chicken breasts that are pink with no dark spots. Fresh chicken should feel firm and moist. - Spinach: Choose bright green leaves with no yellow or brown edges. Fresh spinach should feel crisp. - Tomatoes: Pick tomatoes that are firm and fragrant. Avoid soft spots or wrinkles. - Onion and Garlic: Choose firm onions and plump garlic bulbs. These should feel heavy for their size. By picking quality ingredients, you boost the soup's flavor and nutrition! To make Slow Cooker Creamy Tuscan Chicken Soup, start by gathering your ingredients. Here’s how to prepare it: 1. Sauté onion and garlic: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 diced medium onion and 2 minced garlic cloves. Cook for about 5 minutes, or until the onion is clear. 2. Mix ingredients in the slow cooker: Transfer the onion and garlic into your slow cooker. Add 1 pound of boneless, skinless chicken breasts. Pour in 4 cups of low-sodium chicken broth and 1 can of diced tomatoes (14 oz), undrained. 3. Add the rest: Stir in 1/2 cup of chopped sun-dried tomatoes, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of crushed red pepper flakes. Season with salt and pepper to taste. Mix everything well. 4. Cook: Cover the slow cooker. Set it to low for 6-7 hours or high for 3-4 hours. The chicken should be fully cooked and tender. 5. Shred the chicken: After cooking, take out the chicken. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker. 6. Add cream and spinach: Pour in 1 cup of heavy cream and add 1 cup of chopped fresh spinach. Stir until the spinach wilts and the soup heats up, about 10 minutes. Adjust seasoning if needed. - Low and slow: Cooking on low for 6-7 hours gives the best flavor. This method lets the chicken become very tender. - High setting: If you're short on time, the high setting (3-4 hours) will work too. Just check the chicken for doneness. - Check for doneness: Use a meat thermometer. The chicken should reach an internal temperature of 165°F. - Serve hot: Ladle the soup into bowls. - Garnish: Top each bowl with fresh basil leaves and a sprinkle of grated Parmesan cheese. - Pair with bread: This soup tastes great with crusty bread or a side salad. Enjoy your creamy, savory soup! One mistake is not sautéing the onion and garlic first. This step adds depth to the soup. Another error is not shredding the chicken properly. Shredded chicken mixes better with the soup. Lastly, avoid adding too much liquid. The cream will make the soup rich, so balance is key. To boost flavor, try adding fresh herbs like basil or parsley. These add a bright taste. You can also use more Italian seasoning for a bolder flavor. Crushed red pepper flakes can adjust the heat. Start with a little, then taste and add more if needed. A good slow cooker is essential for this recipe. Use one with multiple heat settings for flexibility. A sturdy knife helps chop the onion and garlic easily. Use a cutting board to keep your workspace clean. Finally, two forks are great for shredding chicken smoothly. {{image_2}} To make a vegetarian version of this soup, you can replace the chicken with hearty veggies. Use 1 can of chickpeas for protein and texture. Add 1 cup of chopped zucchini and 1 cup of diced carrots for flavor. You can also use vegetable broth instead of chicken broth. This will keep the soup rich and tasty without meat. For a dairy-free version, swap the heavy cream with coconut milk. This adds a nice creaminess without dairy. You can also skip the Parmesan cheese or use a dairy-free alternative. Look for vegan cheese at the store. Adjust the seasoning to balance the flavors, as coconut milk can be sweeter than cream. You can change the vegetables based on the season. In the spring, add fresh asparagus or peas for a bright touch. In the fall, try using diced butternut squash or sweet potatoes for warmth. Always add some greens, like kale or Swiss chard, to keep it fresh. These small changes can make the soup feel new and exciting every time you make it! After enjoying your Slow Cooker Creamy Tuscan Chicken Soup, store leftovers properly. First, let the soup cool down to room temperature. This helps prevent bacteria growth. Use airtight containers to keep the soup fresh. Label each container with the date. Store in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To freeze your soup, ensure it is completely cool. Pour it into freezer-safe containers, leaving some space at the top. This allows for expansion as it freezes. You can also freeze it in smaller portions. This makes it easy to reheat just what you need later. The soup can last up to three months in the freezer. Remember to label the containers with the date before storing. When you’re ready to enjoy your soup again, reheat it gently. If frozen, let it thaw in the fridge overnight. You can reheat the soup on the stove over medium heat. Stir occasionally to prevent sticking. If it's too thick, add a splash of chicken broth or cream. You can also use a microwave; heat in short bursts, stirring in between. Always check the temperature to ensure it’s hot before serving. Enjoy your delicious soup just like the first time! You can store this soup in the fridge for up to five days. Make sure to keep it in an airtight container. This helps maintain its rich flavors. If you want to keep it longer, freeze the soup. It stays fresh for about three months in the freezer. Just thaw it in the fridge before reheating. Yes, you can use frozen chicken! Just add an extra hour to the cooking time. If you use frozen chicken, make sure it's fully cooked before shredding. This method works well and saves prep time. Just remember to check the chicken's internal temperature. It should reach 165°F to be safe. Serve the soup with crusty bread for dipping. A fresh salad also pairs well, adding a crunchy texture. You can also enjoy it with a side of garlic bread or cheesy breadsticks. For a heartier meal, serve it with a creamy risotto. Each option enhances the soup's flavors beautifully. This blog post covered everything you need for Slow Cooker Creamy Tuscan Chicken Soup. We explored ingredients, cooking steps, and useful tips. I shared variations for different diets and ways to store your soup. Remember to choose fresh ingredients for the best flavor. Each step and tip is key to success. With practice, you'll create a tasty dish your whole family will love. Happy cooking!

Slow Cooker Creamy Tuscan Chicken Soup

Warm up your family with this delicious Slow Cooker Creamy Tuscan Chicken Soup! Combining tender chicken, rich cream, sun-dried tomatoes, and fresh spinach, this comforting dish is perfect for any day. Just sauté some onions and garlic, add your ingredients to the slow cooker, and let it do the work for you. Ready in just a few hours, this recipe is a must-try! Click to explore the full recipe and make this creamy delight today!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups low-sodium chicken broth

1 cup heavy cream

1 can (14 oz) diced tomatoes, undrained

1 cup chopped fresh spinach

1/2 cup sun-dried tomatoes, chopped

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes (adjust for spice level)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

Begin by heating the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent (about 5 minutes).

    Transfer the sautéed onion and garlic to the slow cooker. Add the chicken breasts, chicken broth, diced tomatoes (with their juice), sun-dried tomatoes, Italian seasoning, crushed red pepper, salt, and pepper. Stir everything to combine.

      Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

        Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

          Stir in the heavy cream and chopped spinach, mixing until the spinach wilts and the soup is heated through (about 10 minutes). Adjust seasoning if necessary.

            Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

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