Prep Time: 15 minutes
Cook Time: 6–8 hours
Total Time: 6–8 hours 15 minutes
Servings: 6
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cups cauliflower florets, chopped small
- 1 cup chopped celery
- ½ cup diced onion
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 4 ounces cream cheese, softened
- ½ cup cooked, crumbled bacon
- 2 tablespoons chopped fresh parsley or green onions
Instructions
- Add ingredients: Place the chicken, broth, cauliflower, celery, onion, garlic, Italian seasoning, paprika, onion powder, salt, and pepper into a slow cooker.
- Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Shred the chicken: Remove the chicken and shred it with two forks. Return it to the slow cooker.
- Make it creamy: Add the softened cream cheese and heavy cream. Stir until the cream cheese melts and the soup becomes creamy.
- Add cheese: Stir in the shredded cheddar and cooked bacon. Cover and cook for another 10–15 minutes, until the cheese is melted and the soup is hot.
- Finish: Taste and adjust the seasoning. Garnish with parsley or green onions.
- Serve: Ladle into bowls and serve hot.
Tips
- Use cauliflower instead of potatoes to keep the soup low in carbohydrates.
- For extra richness, add more cheddar or a splash of heavy cream.
- Cooked sausage or ground beef can replace the chicken.
- Store leftovers in the refrigerator for up to 4 days and reheat gently.
