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Slow Cooker Chicken, Tomato and White Bean Soup

11

  • Prep Time15 mins
  • Total Time15 mins
  • Makes1 to 6 Servings
*PLUS Cooking time: 420 minutes
Slow Cooker Chicken, Tomato and White Bean Soup
Chatelaine Triple Tested

Even more vegetables make this version of chicken soup especially tasty and filling!

Ingredients

  • 1 medium onion, finely chopped

  • 4 finely chopped celery stalks

  • 3 finely chopped and peeled carrots

  • 1 tbsp minced garlic

  • 1 tbsp salt

  • 1 tbsp black pepper

  • 1 kg cooked chicken breast, cut into bite-sized pieces

  • 2 tbsp butter

  • 3 429-mL cans chicken broth

  • 2 cubes chicken bouillon

  • 411-g can diced tomatoes, drained

  • 425-g can white beans, drained and rinsed

  • 1/4 cup finely chopped fresh parsley

  • 1/4 tbsp Tabasco sauce

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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