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Easy Slow Cooker Marry Me Chicken Soup: Best One-Pot Meal

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This creamy, comforting chicken soup is made effortlessly in a slow cooker with sun-dried tomatoes, Parmesan, and tender chicken thighs. It’s a set-it-and-forget-it meal that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1.5 pounds (about 680g) boneless, skinless chicken thighs
  • 1/2 cup (60g) oil-packed sun-dried tomatoes, drained and chopped
  • 4 cups (950ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream or half-and-half
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 1/4 cup fresh basil leaves, chopped, plus more for garnish
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon black pepper)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Prep the vegetables: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic cloves. Chop the sun-dried tomatoes.
  2. Layer the slow cooker: Place the diced onion, carrots, and celery in the bottom of the slow cooker. Add the minced garlic and chopped sun-dried tomatoes on top. Place the chicken thighs on top of the vegetables. Season everything with 1 teaspoon salt, 1/2 teaspoon black pepper, the dried oregano, dried thyme, and red pepper flakes if using. Pour the chicken broth around the chicken—try not to wash off the seasoning.
  3. Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the chicken is fork-tender and shreds easily.
  4. Shred the chicken: Carefully remove the chicken thighs from the slow cooker using tongs and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  5. Add the cream and Parmesan: Return the shredded chicken to the slow cooker. Stir in the heavy cream and freshly grated Parmesan cheese. Stir gently until the cheese is fully melted and the broth looks creamy and smooth. Taste and adjust salt and pepper as needed.
  6. Thicken if desired: If you prefer a thicker soup, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl until smooth. Stir the slurry into the soup and cook on HIGH for 15-20 minutes, or until the soup thickens to your liking.
  7. Finish with fresh basil: Stir in the chopped fresh basil right before serving. Reserve a little basil for garnish.
  8. Serve and enjoy: Ladle the soup into bowls and garnish with extra fresh basil and a sprinkle of Parmesan cheese. Serve with crusty bread or a simple side salad.

Notes

For best results, use low-sodium broth to control salt level. Add dairy at the end to prevent curdling. Shred chicken while warm for easiest handling. Soup thickens upon refrigeration; add a splash of broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chicken soup, marry me chicken soup, creamy chicken soup, one-pot meal, easy dinner, comfort food

Find it online: https://forkmila.com/easy-slow-cooker-marry-me-chicken-soup-best-one-pot-meal/