Go Back
- 1 lb boneless, skinless chicken breasts - 1 cup sun-dried tomatoes, chopped - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup heavy cream or dairy-free coconut cream - Seasonings: dried oregano, dried thyme, salt, pepper - 2 cups baby spinach - 1/2 cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish The main ingredients create a solid base for your soup. The chicken gives protein and heartiness. Sun-dried tomatoes add a rich, tangy flavor. The onion and garlic bring depth and fragrance to the dish. Next, we have the additional ingredients. The chicken broth helps everything cook well together. The heavy cream or coconut cream makes it rich and creamy. Seasonings like oregano and thyme enhance the taste, while salt and pepper balance the flavors. Fresh ingredients are key for brightening the soup. Baby spinach adds nutrients and color. Parmesan cheese gives extra creaminess, but it's optional. Fresh basil leaves on top look great and add freshness to every bowl. Using these ingredients, you can create a warm, comforting soup that will please everyone. The combination of flavors is amazing, and it makes the kitchen smell wonderful while it cooks. First, I season the chicken. I sprinkle salt and pepper all over the chicken breasts. This adds great flavor. Next, I chop the sun-dried tomatoes into small pieces. I find using tomatoes packed in oil adds more taste. Then, I dice the onion into tiny bits. Lastly, I mince the garlic finely. These will all blend well in the soup. Now, I place the seasoned chicken at the bottom of the slow cooker. Make sure the pieces fit nicely. I layer the chopped sun-dried tomatoes, diced onion, and minced garlic on top of the chicken. This way, all the flavors mix as they cook. After that, I carefully pour in the chicken broth. I ensure the chicken is fully submerged. This helps it cook evenly. I set the slow cooker to low for 6-7 hours. If you’re in a hurry, you can set it to high for 4 hours. When the time is up, I take the chicken out with tongs. I shred it using two forks. It should pull apart easily. Then, I return the shredded chicken back into the pot. I pour in the heavy cream. You can also use coconut cream for a dairy-free option. I mix it gently and let it heat for about 15-20 minutes. Just before serving, I stir in the baby spinach. It wilts quickly in the warm soup, adding color and nutrition. If I choose, I mix in the grated Parmesan cheese. This adds a rich, creamy texture. Now we have a delicious, creamy sun-dried tomato chicken soup ready to enjoy! To make your soup rich and creamy, I suggest using heavy cream. If you want a dairy-free option, coconut cream works well. It adds a nice flavor too. You can also boost the taste by adding more sun-dried tomatoes or a splash of lemon juice. These small changes can make a big impact. Cooking time is key. I recommend using the low setting for a tender chicken. Cooking on low for 6-7 hours gives the best results. If you're in a hurry, the high setting works in about 4 hours. Always check if the chicken is fully cooked. It should shred easily and be moist. Garnishing makes your soup look beautiful. Fresh basil leaves add color and flavor. You can also sprinkle grated Parmesan on top. This adds a nice salty touch. For a full meal, serve the soup with crusty bread or garlic toast. Dipping bread into the soup makes it even better! {{image_4}} You can make this soup dairy-free by using coconut cream. Just swap the heavy cream for an equal amount of full-fat coconut cream. This adds a rich, creamy texture and a hint of coconut flavor. You might also try other dairy-free add-ins. Consider cashew cream or even unsweetened almond milk for a lighter option. Both can blend well with the soup's flavors. If you want to switch up the protein, turkey works great. Use ground turkey or leftover turkey for a fun twist. Tofu is a great option too. Firm tofu can soak up the flavors nicely. For alternative cooking methods, try baking or sautéing your protein first. This adds depth to the soup. Once cooked, add it to the slow cooker like you would with chicken. Feel free to add more greens to your soup. Kale or Swiss chard can boost nutrition while adding great texture. Simply chop them and add when you stir in the spinach. Seasonal vegetables are a fun choice. In spring, try adding asparagus or peas. Fall brings options like butternut squash or carrots. They all mix well with the creamy base and sun-dried tomatoes. - Refrigerated Storage: Let the soup cool first. Transfer it to an airtight container. Store in the fridge. Enjoy within 3-4 days for the best taste. - Freezing Tips: For longer storage, freeze the soup. Use a freezer-safe container or bag. Leave some space for expansion. It can last up to 3 months in the freezer. - Methods: You can reheat the soup on the stovetop or in the microwave. On the stovetop, heat it over medium-low heat. Stir often. In the microwave, use a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. - Preserving Creaminess: When reheating, add a splash of cream if needed. This helps keep the soup creamy and smooth. - Fridge: The soup stays good for about 3-4 days. - Freezer: If frozen properly, it can last for about 3 months. Always check for signs of freezer burn before eating. Yes, you can use frozen chicken. Just make sure to cook it longer. If you use frozen chicken, cook on low for 8-9 hours or high for 5-6 hours. This helps the chicken cook through safely. Always check the chicken’s internal temperature. It should reach 165°F for safe eating. To make the soup thicker, add more cream or let it cook longer. You can also mash some of the chicken and tomatoes in the soup. This adds body to the soup. If you want it thinner, add more broth or cream. Stir well to mix everything together. This soup pairs well with crusty bread or garlic toast. They are great for dipping! You can also serve it with a fresh salad or a side of roasted vegetables. These side dishes add color and nutrition to your meal. Yes, you can make a vegetarian version. Simply replace the chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. For creaminess, add coconut cream or a non-dairy milk. You can also add more veggies like zucchini or bell peppers for extra flavor. This blog post shared a tasty recipe for Slow Cooker Creamy Sun-Dried Tomato Chicken Soup. We covered essential ingredients, step-by-step cooking, and some helpful tips. You learned how to make it creamy and the best ways to store leftovers. We also shared variations for dairy-free and vegetarian options. Now, you can enjoy this easy and delicious soup anytime. Keep experimenting with flavors to suit your taste. Happy cooking!

Slow Cooker Creamy Sun-Dried Tomato Chicken Soup

Warm up your day with this Slow Cooker Creamy Sun-Dried Tomato Chicken Soup that's perfect for cozy nights! This easy-to-follow recipe features tender chicken, rich sun-dried tomatoes, and fresh spinach, all simmered to perfection. With minimal prep and a creamy finish, it’s not just a meal; it’s comfort in a bowl. Click through to explore the full recipe and enjoy hearty flavors that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup sun-dried tomatoes, chopped (packed in oil for added flavor)

1 medium onion, diced into small pieces

3 cloves garlic, minced finely

4 cups chicken broth, low-sodium preferred

1 cup heavy cream or full-fat coconut cream for a dairy-free option

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly cracked black pepper to taste

2 cups baby spinach, washed and dried

1/2 cup grated Parmesan cheese (optional, for extra richness)

Fresh basil leaves for garnish

Instructions
 

Begin by placing the boneless chicken breasts at the bottom of the slow cooker. Generously season them with salt and pepper for added flavor.

    On top of the chicken, layer the chopped sun-dried tomatoes, diced onion, and minced garlic evenly across the surface.

      Carefully pour in the chicken broth, making sure that the chicken pieces are fully submerged for even cooking.

        Sprinkle the dried oregano and thyme over the mixture, adding a fragrant herbal touch to the soup.

          Secure the lid on the slow cooker. Cook on the low setting for 6-7 hours or on high for 4 hours, until the chicken is tender and fully cooked through.

            Once the cooking time is complete, carefully remove the chicken from the slow cooker using tongs, and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

              Return the shredded chicken back into the slow cooker, stirring to incorporate it with the other ingredients.

                Pour in the heavy cream (or coconut cream) and mix gently. Allow the soup to heat on low for an additional 15-20 minutes, stirring occasionally.

                  Just before serving, add the baby spinach to the pot, stirring until it wilts into the warm soup.

                    If using, gradually stir in the grated Parmesan cheese until it melts and combines smoothly into the soup.

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

                        Presentation Tips: Serve the soup hot in deep bowls, topped with fresh basil leaves and an optional dusting of Parmesan cheese. For a delightful meal, pair it with slices of crusty bread or garlic toast for dipping. Enjoy the comforting flavors and creamy texture!