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Slow Cooker Shredded Chicken and Bean Soup Recipe

Slow Cooker Shredded Chicken and Bean Soup

Tender shredded chicken, white beans, vegetables, tomatoes, and Italian herbs simmer together in a richly flavored Crockpot soup. Finish with greens, lemon juice or vinegar, parsley, and Parmesan for a hearty six-serving meal.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs
  • 1 tablespoon Olive oil, for sautéing vegetables if desired
  • 1 medium Medium yellow onion, diced
  • 2 medium Carrots, peeled and sliced
  • 2 ribs Celery ribs, sliced
  • 3 cloves Garlic cloves, minced
  • 6 cups Low-sodium chicken broth
  • 2 15-ounce cans Cannellini beans or other white beans, drained and rinsed
  • 1 14 1/2-ounce can Diced tomatoes, preferably no-salt-added
Seasonings
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Freshly ground black pepper
  • 1 leaf Bay leaf
  • 1/2 teaspoon Smoked paprika, optional
Finishing Ingredients
  • 2 cups Chopped kale or baby spinach, optional
  • 1 tablespoon Lemon juice or red-wine vinegar, optional
  • As needed Chopped parsley and grated Parmesan

Method
 

Step-by-Step
  1. Add the onion, carrots, celery, garlic, chicken broth, drained beans, diced tomatoes, Italian seasoning, salt, black pepper, bay leaf, and smoked paprika, if using, to the slow cooker. Nestle the chicken into the liquid.
  2. Cover and cook until the chicken is fully cooked and easy to pull apart, about 6–7 hours on LOW or 3–4 hours on HIGH. Check that the thickest part of the chicken reaches 165°F.
  3. Transfer the cooked chicken to a bowl and shred it with two forks. Remove and discard the bay leaf before returning the shredded chicken to the slow cooker.
  4. Stir in the chopped kale or baby spinach, if using, and cook for 5–10 minutes, until the greens are wilted. Taste and adjust the salt and pepper.
  5. Stir in the lemon juice or red-wine vinegar for brightness. Ladle the soup into bowls and serve with chopped parsley and grated Parmesan.

Notes

Do not shred the chicken before cooking, because keeping it whole helps prevent dry, stringy meat. For thicker soup, mash about 1/2 cup of the beans against the side of the slow-cooker insert before serving. Store leftovers refrigerated and reheat gently until hot.