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Crockpot Marry Me Chicken Soup with Sun Dried Tomatoes

Crockpot marry me chicken soup is slow-cooked with tender shredded chicken, cannellini beans, and sun-dried tomatoes in a creamy Parmesan broth. Spinach stirred in at the end adds color and wilts right into the hot soup.
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Prep Time 15 minutes
Cook Time 7 hours 35 minutes
Total Time 7 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 0.5 cup oil-packed sun-dried tomatoes drained and chopped
  • 2 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 6 cups low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless, thawed
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 0.75 cup heavy cream
  • 0.75 cup Parmesan cheese finely grated
  • 5 oz baby spinach

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, garlic, sun-dried tomatoes, Italian seasoning, red pepper flakes, salt, pepper, and chicken broth to a 6-quart slow cooker; stir to combine.
  2. Nestle the thawed chicken into the broth, cover, and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a plate.
  4. Shred the chicken with two forks.
  5. Whisk the cornstarch and cold water together, then stir the slurry and cannellini beans into the slow cooker.
  6. Cover and cook on HIGH for 15 to 20 minutes, until the broth has thickened slightly and the beans are hot.
  7. Stir in the shredded chicken, heavy cream, Parmesan, and spinach; cover and cook on HIGH for 10 to 15 minutes, until the spinach has wilted and the soup is hot.

Notes

For the most tender chicken, check that it reaches 165°F in the thickest part before shredding. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream may separate when reheated. For a dairy-free variation, use unsweetened dairy-free cream and omit the Parmesan.