Slow-Cooker Chicken and Cauliflower Soup with Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Comforting soup simmered with tender chicken, cauliflower, and fresh thyme. Creamy without dairy, ideal for low-carb meal prep. This American-inspired chicken recipe (keto), ready in about 375 minutes, pairs chicken thighs, cauliflower, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 2 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp olive oil in skillet over medium-high heat. Sear chicken thighs for 3 minutes per side until golden brown.
  2. Step 2: Transfer seared chicken to slow cooker. Add 2 cups chopped cauliflower, 2 cups chicken broth, 2 minced garlic cloves, 1/4 cup diced onion, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp minced fresh thyme.
  3. Step 3: Cook on LOW for 6 hours until chicken is tender enough to shred.
  4. Step 4: Shred chicken with forks, return to slow cooker, and stir in 1/2 cup heavy cream. Cook on LOW for 15 minutes until soup thickens slightly.

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