Slow Cooker Marry Me Chicken Soup Recipe

Crockpot Marry Me Chicken Soup

Hey there, friends! So, let me tell you about the time I totally salvaged a hectic weeknight with this delicious Crockpot Marry Me Chicken Soup. Picture this: it’s 5 PM, and my kids are wailing about being hungry, and I’m just getting home from work. I was feeling the pinch when it hit me—thank goodness for my trusty crockpot! This soup really is a lifesaver and trust me, it’s a crowd-pleaser. You may also find Crockpot Marry Me Chicken Soup useful.

The great thing about this recipe is that it combines familiar, comforting flavors with a simple, hands-off cooking approach. If you haven’t tried it yet, be prepared for instant family affection (hence the name “Marry Me Chicken”). Just so you know, while you’re preparing this, if you’re in the mood for something different later in the week, check out this Marry Me Chicken Meatball Soup.

What You’ll Need

Here’s the ingredient lineup you’ll need to pull this together: You may also find The Ultimate Creamy Crockpot Marry Me Chicken Easy Weeknight Dinner That Impresses useful.

• ½ cup Julienne-Cut Sun-Dried Tomatoes packed in oil, drained
• 1 tablespoon Oil from the sun-dried tomato jar
• 1 ½ cups Chopped Yellow Onion
• 4 Medium Garlic Cloves, minced
• 3 tablespoons Tomato Paste
• 2 (32-ounce) packages Chicken Broth (8 cups total)
• 1 cup Heavy Whipping Cream
• 4 teaspoons Chopped Fresh Basil
• 2 teaspoons Kosher Salt
• 1 ½ teaspoons Dried Italian Seasoning
• 1 teaspoon Garlic Powder
• ¼ teaspoon Crushed Red Pepper
• 8 ounces Uncooked Medium Shell Pasta
• 3 cups Packed Roughly Chopped Fresh Baby Spinach
• 2 cups Shredded Rotisserie Chicken
• 8 ounces Cream Cheese, cubed and at room temperature
• 1 ½ ounces Parmesan Cheese, finely shredded
• Garnish: More fresh basil, Parmesan, and crushed red pepper

Let’s Get Cooking!

To start, heat the oil from your sun-dried tomato jar in a large skillet or Dutch oven over medium heat. I love using that flavored oil; it just adds an extra layer of deliciousness to the soup. Add in those chopped onions and let them sauté until they’re softened, about 3-4 minutes. When they’re looking good, toss in the minced garlic for just another minute. You’ll know it’s ready when your kitchen fills with that irresistible aroma! You may also find Crock Pot Creamy Chicken Parmesan Soup useful.

Next, stir in your tomato paste along with the drained sun-dried tomatoes, cooking for about 2 minutes until everything deepens in color and flavor. This is the part where the kitchen starts to smell like a restaurant, and I can almost hear my kids wandering in already.

Now, pour this beautiful mixture into the basin of your large slow cooker. Add the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Give it a good stir, and just like that, you’ve got the base of your soup ready to go! For even more cozy flavors, if you’re feeling adventurous, try out this Anti-Inflammatory Turmeric Chicken Soup variation another night.

The Crockpot Magic

Cover the crockpot and let it work its magic. You can set it on LOW for 6-7 hours or on HIGH for 3-4 hours—either way, it’s going to be delicious. Oh, and about 30 minutes before you think it’s done, boil your medium shell pasta according to the package instructions until it’s al dente. Drain it well, but keep that creamy soup waiting!

Once your soup is just about ready, turn up the heat to HIGH (if it was on low) and add in those vibrant fresh baby spinach, the shredded rotisserie chicken, the room-temperature cream cheese cubes, and the shredded Parmesan cheese. You’re going to want to stir everything together nicely. Cover it, allowing the heat to melt that cream cheese and Parmesan until it’s all creamy and hot—this should take about 15-20 minutes.

Finally, when it’s achieved that magical creaminess, mix in your cooked and drained pasta. Serve the soup hot, garnished with a sprinkle of fresh basil, more Parmesan cheese, and a touch of crushed red pepper. Nothing says “I love you” like a warm bowl of soup paired with some crusty bread.

Variations and Tips

If you want to mix things up, consider adding different veggies like carrots or zucchini for extra nutrition. You can also swap out the pasta with rice or quinoa if that fits better with your family’s tastes. And for those on low-carb diets, just skip the pasta altogether and pile on more veggies instead.

As for leftovers, this soup keeps well in the fridge for a few days, and it’s super easy to reheat. Just add a bit of broth or water to loosen it up when warming, as it thickens up in the fridge.

A Personal Touch

This recipe is special to me not just for its ease, but because it’s a go-to on those evenings when I’m juggling homework, getting the kids settled, and trying to squeeze in some semblance of adult conversation with my husband. Those moments at the dinner table, where I can see my family savoring each bite, remind me why I cook. It’s the little memories that make the craziness of mom life worth it.

Whenever I make this soup, my husband swears it’s his favorite. I’m not sure if it’s the flavors, the aromas, or just the comfort of knowing that a hearty meal is on the table, but it definitely does the trick. Ready to get started? Your family will thank you—trust me.

Conclusion

If you’re in search of delightful variations for your crockpot meals, you might find inspiration from this Slow Cooker Marry Me Chicken Soup or perhaps this Crock Pot Marry Me Chicken Soup recipe. And if you want to dive deeper into the love that this soup can bring, check out why this Marry Me Chicken Soup Is a Bowlful of Pure Love. Happy cooking!

Crockpot Marry Me Chicken Soup

A comforting and creamy soup that's perfect for busy weeknights, combining chicken, sun-dried tomatoes, and fresh spinach for a crowd-pleasing dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 580

Ingredients Method Notes

Ingredients

  

Base Ingredients

• ½ cup Julienne-Cut Sun-Dried Tomatoes packed in oil, drained
• 1 tablespoon Oil from the sun-dried tomato jar
• 1 ½ cups Chopped Yellow Onion
• 4 cloves Medium Garlic, minced
• 3 tablespoons Tomato Paste
• 2 packages Chicken Broth (32-ounce each, 8 cups total)
• 1 cup Heavy Whipping Cream
• 4 teaspoons Chopped Fresh Basil
• 2 teaspoons Kosher Salt
• 1 ½ teaspoons Dried Italian Seasoning
• 1 teaspoon Garlic Powder
• ¼ teaspoon Crushed Red Pepper

Pasta and Chicken

• 8 ounces Uncooked Medium Shell Pasta
• 3 cups Packed Roughly Chopped Fresh Baby Spinach
• 2 cups Shredded Rotisserie Chicken
• 8 ounces Cream Cheese, cubed and at room temperature
• 1 ½ ounces Parmesan Cheese, finely shredded

Garnish

• to taste Fresh basil For garnish
• to taste Parmesan For garnish
• to taste Crushed red pepper For garnish

Method

 

Preparation

1. Heat the oil from your sun-dried tomato jar in a large skillet or Dutch oven over medium heat.
2. Add the chopped onions and sauté until softened, about 3-4 minutes.
3. Toss in the minced garlic for another minute until fragrant.

Cooking Base

1. Stir in the tomato paste and drained sun-dried tomatoes, cooking for 2 minutes.
2. Pour this mixture into the basin of your large slow cooker.
3. Add the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir well.

Crockpot Cooking

1. Cover the crockpot and set it on LOW for 6-7 hours or HIGH for 3-4 hours.
2. About 30 minutes before it's done, boil the medium shell pasta according to package instructions until al dente.
3. Turn up the heat to HIGH (if it was on LOW) and add the spinach, shredded chicken, cream cheese, and Parmesan. Stir well.
4. Cover and let it cook for another 15-20 minutes until creamy and hot.
5. Finally, mix in your cooked and drained pasta.

Serving

1. Serve the soup hot, garnished with fresh basil, more Parmesan cheese, and crushed red pepper.

Notes

For variations, consider adding veggies like carrots or zucchini, or swap pasta for rice or quinoa. This soup keeps well in the fridge and can be reheated with added broth.