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Slow Cooker Keto Chicken Cream Cheese Soup

Slow cooker keto chicken cream cheese soup recipe.
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This creamy, comforting slow cooker soup is the perfect easy keto meal. Packed with tender chicken, cauliflower, and a rich cream cheese broth, it's a satisfying low-carb dinner that practically cooks itself.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 8 ounces full-fat cream cheese, softened and cubed
  • 1 cup heavy cream
  • 2 cups chopped cauliflower florets
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • Optional toppings: crispy bacon, shredded cheddar cheese, fresh chives

Instructions

  1. Combine the chicken, diced onion, minced garlic, chopped celery, cauliflower, and all dried seasonings in your slow cooker. Pour the chicken broth over everything.
  2. Cook on LOW for 5-6 hours or HIGH for 2-3 hours, until chicken is tender and easily shreds with a fork.
  3. Remove chicken from slow cooker and shred completely using two forks.
  4. Return shredded chicken to the pot. Add cubed cream cheese and heavy cream. Stir continuously until cream cheese has fully melted and incorporated into the broth.
  5. Let the soup heat through for another 15-20 minutes. Taste and adjust seasoning with salt and pepper if needed.
  6. Serve hot with optional toppings like crispy bacon, shredded cheese, or fresh chives.

Notes

For an extra smooth soup, use an immersion blender to briefly pulse the soup after adding the cream cheese. Make sure cream cheese is softened at room temperature to prevent lumps. Soup stores well in refrigerator for up to 4 days or freezer for 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-keto-chicken-cream-cheese-soup/