Crockpot Marry Me Chicken Soup
A creamy, tangy, and comforting soup made with tender chicken, ranch seasoning, and finished with fresh greens, perfect for chilly weeknights or busy days.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Substitute thighs for richer flavor
- 1 can cream of chicken soup Use cream of mushroom for different depth
- 1 cup chicken broth Low-sodium works well
- 1 packet ranch dressing mix
- 1 cup cream cheese, softened Use full-fat for best creaminess; can substitute Greek yogurt or sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste Salt and pepper
- 2–3 cups fresh spinach or chopped kale Optional for added greens
Instructions
Preparation
- Add the chicken breasts to the bottom of your crockpot in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, ranch dressing mix, softened cream cheese, garlic powder, and onion powder until smooth and lump-free.
- Pour the sauce evenly over the chicken, ensuring the breasts are well coated.
Cooking
- Cover and cook on LOW for 6–8 hours (or HIGH for about 3–4 hours) until the chicken is fork-tender.
- Remove the lid and use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken into the sauce to combine and let it cook for another 5–10 minutes to meld flavors.
- If using spinach or kale, stir it in now and cook uncovered for an additional 10–15 minutes, until wilted and bright.
- Taste and adjust seasoning with salt and pepper. Serve warm.
Notes
Cool the soup to room temperature within two hours, then refrigerate in airtight containers for up to 3–4 days. Can be frozen for up to 3 months; reheat gently.