Slow Cooker Tuscan Chicken and White Bean Soup
This hearty, healthy slow cooker Tuscan chicken and white bean soup delivers 38g of protein per bowl with minimal prep — simply set it, forget it, and come home to a rich, herb-infused dinner the whole family will love.
15m
6
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Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, no salt added
- 4 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, sliced
- 2 medium carrots, sliced into rounds
- 3 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 Parmesan rind (optional, for depth of flavor)
- 2 tablespoons fresh lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Vegetables
Dice the yellow onion, mince the garlic, slice the celery, and cut the carrots into rounds. Add them all to the bottom of a 6-quart slow cooker insert.
- 2
Add Beans and Tomatoes
Drain and rinse the cannellini beans, then pour them over the vegetables along with the diced tomatoes (with their juices). Stir to distribute evenly.
- 3
Season the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with Italian seasoning, rosemary, smoked paprika, crushed red pepper flakes, black pepper, and kosher salt.
- 4
Layer the Chicken
Place the seasoned chicken thighs directly on top of the bean and vegetable mixture in the slow cooker.
- 5
Add Broth and Parmesan Rind
Pour the low-sodium chicken broth over everything. If using a Parmesan rind, nestle it into the liquid — it will melt into the broth and add incredible umami depth.
- 6
Slow Cook
Place the lid on the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–3.5 hours, until the chicken is fully cooked and very tender.
- 7
Shred the Chicken
Remove the Parmesan rind if used. Use two forks to shred the chicken thighs directly in the slow cooker, pulling them apart into bite-sized pieces. Stir the shredded chicken back into the soup.
- 8
Wilt the Spinach
Add the fresh baby spinach to the slow cooker, stir gently, and replace the lid. Let the soup sit on the WARM setting for 5 minutes until the spinach is wilted and bright green.
- 9
Finish and Adjust Seasoning
Stir in the fresh lemon juice to brighten the flavors. Taste and adjust salt and pepper as needed.
- 10
Serve
Ladle into bowls and garnish with freshly chopped parsley. Serve with a slice of crusty whole-grain bread or on its own for a lighter meal.
Chef's Tips
For the richest flavor, use bone-in chicken thighs and remove the bones after cooking — the collagen adds body to the broth. You can also prep all ingredients the night before, refrigerate the slow cooker insert, and simply pop it in the base in the morning. Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 3 months. If you prefer a thicker soup, mash a scoop of the beans against the side of the insert before shredding the chicken.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this slow cooker tuscan chicken and white bean soup
How long does it take to make Slow Cooker Tuscan Chicken and White Bean Soup?
This recipe takes 6H15 minutes total time, including 15 minutes prep time and 6H cooking time.
How many servings does this Slow Cooker Tuscan Chicken and White Bean Soup recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Slow Cooker Tuscan Chicken and White Bean Soup recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Slow Cooker Tuscan Chicken and White Bean Soup recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this slow cooker tuscan chicken and white bean soup ahead of time?
Yes! You can prepare this slow cooker tuscan chicken and white bean soup up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover slow cooker tuscan chicken and white bean soup?
Store leftover slow cooker tuscan chicken and white bean soup covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with slow cooker tuscan chicken and white bean soup?
This slow cooker tuscan chicken and white bean soup pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze slow cooker tuscan chicken and white bean soup?
Yes, this slow cooker tuscan chicken and white bean soup freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.