Prep Ahead:

• Chop onion, ham, spinach, and garlic, and transfer to a large resealable bag or container.
• Add to the bag the chicken, dried thyme, and chicken broth (or use stock cubes or condensed chicken base- make sure to label how much water to add on cooking day!)
• Bag croutons and grated swiss separately, if desired. (They’ll freeze great!)

Prepare From Prepped:

Instant Pot Instructions:

• Add all soup ingredients except for half-and-half, croutons, and swiss cheese, to Instant Pot and secure the lid.
• If using frozen ingredients: Cook on High Pressure for 40 minutes with a Quick Pressure Release.
• If using thawed ingredients: Cook on High Pressure for 20 minutes, with a Quick PRessure Release.
• Use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.

Slow Cooker Instructions: Thaw in fridge overnight before cooking

• Add all ingredients except for half-and-half, croutons, and swiss cheese, to the slow cooker and secure the lid.
• Cook on low for 6 hours, high for 3.
• Once the vegetables are soft and the chicken is falling apart tender, use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.

Stovetop Instructions: Thaw overnight before cooking

• Add all ingredients, except for half-and-half, croutons, and grated swiss cheese, to a large pot.
• Bring to a boil, covered, over high heat.
• Remove the lid and turn down to a simmer.
• Cook, uncovered, stirring occasionally, for 1-2 hours or until the chicken is falling apart tender.
• Use 2 forks to shred in the soup.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.

Make From Fresh:

Instant Pot Instructions:

• Add all soup ingredients except for half-and-half, croutons, and swiss cheese, to Instant Pot and secure the lid.
• Cook on High Pressure for 20 minutes with a Quick Pressure Release.
• Use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.

Slow Cooker Instructions:

• Add all ingredients except for half-and-half, croutons, and swiss cheese, to the slow cooker and secure the lid.
• Cook on low for 6 hours, high for 3.
• Once the vegetables are soft and the chicken is falling apart tender, use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.

Stovetop Instructions:

• Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
• Add the chopped onion and cook until soft, about 3 minutes.
• Add remaining ingredients except for half-and-half, croutons, and grated swiss cheese. Bring to a boil and then lower to a simmer, uncovered.
• Let cook, uncovered, for 40-50 minutes or until the chicken is falling apart tender.
• Use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.