Do you ever feel like all your slow cooker recipes start to taste the same? My sisters have mentioned that to me on more than one occasion and being the slow cooker junkie that I am, I decided to try and find a recipe that would mix it up (and one that your family will still enjoy!).
Prepping this soup is SIMPLE – it’s one of those dump-and-go recipes where you just toss everything in the slow cooker and let it simmer all day long. I used frozen chicken breasts for this recipe, which makes it even easier.
In an effort to lower the sodium (soup tends to get really high in sodium really fast!) and make this a tiny bit healthier, I used reduced-sodium white beans and reduced-sodium chicken broth. I promise that you won’t even notice a difference in the flavor by using a lower-sodium ingredient! However, if you have regular chicken broth or beans in your pantry, go ahead and use those (but you probably won’t need to add any additional salt to the recipe).
Another healthy swap you can make is with the cream cheese. My Kroger store recently started carrying Greek yogurt cream cheese, which has two times the protein as regular cream cheese. You will definitely have to check your grocery store and see if they have this available – I love it! And it’s a great way to get some extra protein.
If you need more easy meal ideas, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinner recipes, 2 side dish recipes, and 1 dessert recipe each week! Your family dinners will never be the same! 🙂
Recipe slightly adapted from Slow Cooker Gourmet