Slow Cooker Chicken Tomato and White Bean Soup
Cozy up with a bowl of hearty and nutritious Slow Cooker Chicken Tomato and White Bean Soup, the perfect recipe for effortless comfort food. This wholesome dish combines tender, shredded chicken with the robust flavors of canned tomatoes, creamy white beans, and aromatic herbs like oregano and thyme, all simmered to perfection in your slow cooker. Packed with nutrient-rich vegetables like carrots, celery, and optional leafy greens such as spinach or kale, this soup is as healthy as it is satisfying. With minimal prep time and a hands-off cooking process, it's an ideal meal for busy weeknights or meal prepping. Serve it with crusty bread for dipping or a crisp side salad for a complete, crowd-pleasing dinner. This gluten-free, protein-packed soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 28 oz canned diced tomatoes
- 15 oz canned white beans (such as cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach or kale (optional)
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Add the diced tomatoes (with their juice), white beans, chicken broth, chopped onion, sliced carrots, sliced celery, and minced garlic to the slow cooker.
Sprinkle in the oregano, thyme, paprika, salt, and black pepper. Add the bay leaf for added depth of flavor.
Stir gently to ensure even distribution of the ingredients, but keep the chicken breasts submerged at the bottom for even cooking.
Cover the slow cooker with its lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the soup.
If using baby spinach or kale, stir it into the soup 15 minutes before serving to allow it to wilt slightly.
Taste and adjust seasonings if necessary, adding more salt or pepper as desired.
Ladle the soup into bowls and serve warm. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 7279 mg | 316% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 39.3 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 787 mg | 61% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 6064 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
