Sauté your aromatics: In a skillet, warm olive oil or butter over medium heat. Add onion, celery, and mushrooms. Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Transfer everything to the crockpot.

Load the slow cooker: Add chicken thighs, chicken broth, Italian seasoning, dried basil, red pepper flakes, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cover and cook on Low for 5–6 hours or on High for 2.5–3 hours, until the chicken is tender.

Shred the chicken: Remove the chicken to a plate and shred with two forks. Discard the bay leaf. Return the chicken to the crockpot.

Make it creamy: Whisk the softened cream cheese with the heavy cream in a bowl until mostly smooth. Stir the mixture into the crockpot. Add ricotta and half of the mozzarella. Stir until melted and silky.

Finish with greens: Add chopped spinach and cook on High for 10–15 minutes until wilted. Taste and adjust salt and pepper. Add a small squeeze of lemon if you like brightness.

Prepare your “noodles”: Choose one: Zucchini ribbons: Use a vegetable peeler to make wide ribbons. Salt lightly and let sit 10 minutes, then pat dry.

Hearts of palm sheets: Slice into 1-inch strips; rinse and drain well.

Spaghetti squash: Roast ahead (400°F, 35–45 minutes), then scrape into strands.

Add the noodles wisely: Stir zucchini or hearts of palm into the hot soup and cook 3–5 minutes until just tender. For spaghetti squash, add right before serving to keep it from softening too much.

Cheesy finish: Stir in the remaining mozzarella and the Parmesan. Let it melt. The soup should be creamy and slightly thick. If it’s too thick, add a splash of broth. If too thin, let it simmer uncovered on High for 10 minutes.

Serve: Ladle into bowls, top with chopped parsley, extra Parmesan, and black pepper.