Active time for this recipe is 20 minutes, while the total time required is 4 hours and 40 minutes. It serves 10 people and is nutritionally suitable for those with sesame, nut, soy, high-protein, egg, and gluten allergies. You will need the following ingredients: 1 pound of boneless, skinless chicken breasts, 1 package of frozen artichoke hearts (12 ounces), 4 cups of frozen riced cauliflower, 6 ounces of reduced-fat cream cheese, 4 cups of reduced-sodium chicken broth, 1 medium yellow onion (finely chopped), 1 cup of reduced-fat milk, 1 teaspoon of garlic powder, 1 teaspoon of salt, 3/4 teaspoon of ground pepper, 3/4 teaspoon of onion powder, 1/2 teaspoon of crushed red pepper, 1/2 cup of heavy cream, 1/4 cup of all-purpose flour, 1 cup of shredded whole-milk mozzarella cheese, 1 package of baby spinach (5 ounces), 2 tablespoons of finely chopped fresh flat-leaf parsley, and 1 tablespoon of finely chopped fresh chives.

To make the soup, add the chicken, artichoke hearts, cauliflower, cream cheese, broth, onion, milk, garlic powder, salt, pepper, onion powder, and crushed red pepper to a 6-quart slow cooker and stir to combine. Cook on high for about 4 hours or on low for 6 to 7 hours until the chicken reaches an internal temperature of 165°F. Once cooked, transfer the chicken to a cutting board and shred it using two forks. In a small bowl, whisk together the cream and flour until smooth, then stir it into the soup. Add the mozzarella, spinach, and shredded chicken to the soup and cook on high for an additional 15 minutes until the soup thickens and the spinach wilts. Finally, divide the soup among 8 shallow bowls and sprinkle with parsley and chives.