Slow Cooker Chicken, Tomato and White Bean Soup
Prep 15 min
Plus Cooking time: 420 minutes
Makes 1 to 6 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1
4
finely chopped celery stalks
3
finely chopped and peeled carrots
1 tbsp
minced garlic
1 tbsp
1 tbsp
black pepper
1 kg
2 tbsp
3 429-mL cans
2 cubes
411-g can
425-g can
1/4 cup
finely chopped fresh parsley
1/4 tbsp
Instructions
- Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
- Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
- Before serving, stir in parsley and Tabasco sauce.
I quickly threw all the fresh vegetables, raw chicken, broth and bouillon into the crock pot, so I could cook it overnight for the next day’s lunch. The next morning, I added the tomatoes and beans and turned the crock pot down to “warm.” Everything cooked up nice and tender. I really don’t think you need to precook the chicken. It literally fell apart it was so tender. I skipped the butter and Tabasco sauce since I didn’t need the fat, and I don’t care for too much spice.
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