Crockpot Chicken and White Bean Soup
This Crockpot Shredded Chicken and White Bean Soup is a cozy, wholesome meal made with simple pantry ingredients and hearty vegetables. Just toss everything into your slow cooker and let it simmer into a flavorful, filling dinner—no extra steps needed. Packed with protein-rich white beans, tender shredded chicken, and classic veggies, it’s the perfect cold-weather comfort food. Plus, it’s budget-friendly and makes a generous batch, ideal for feeding the whole family during Fall and Winter.
Servings 6
Ingredients
- 2 large carrots peeled and diced
- 4 stalks celery chopped
- 1 small onion peeled and chopped
- 1 pound dry white beans
- (1) 28 oz can stewed tomatoes
- 1/2 teaspoon ground pepper
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 6 cups chicken broth
- 1 pound chicken breast uncooked
Instructions
- Add all of the ingredients into the crockpot, stirring to completely mix.
- Cook on LOW for 8 hours. After 8 hours, remove the chicken and shred on cutting board with fork and knife (the chicken should just fall apart). Add chicken back to slow cooker and give it a stir. You can stir right away, but I like to let it sit in the crockpot for 30 more minutes to soak up the broth while I get the dinner table ready.
- Serve in bowls and serve. I love mine with a little Parmesan cheese on top.