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Slow Cooker Shredded Chicken and White Bean Soup

Slow Cooker Shredded Chicken and White Bean Soup is packed with healthy, hearty vegetables which is going to warm up your dinner table! This recipe is easy to make - throw all the ingredients in your crock pot for 8 hours and it's ready! Even better - this meal is economical and doesn't cost much to make!
Servings 6
Author Pamela Reed

Ingredients

  • 2 tablespoons olive oil
  • 2 large carrots - peeled and chopped
  • 4 stalks celery - chopped
  • 1 small onion - peeled and chopped
  • 1 pound dry white beans you do not have to soak them overnight!
  • 1 28 oz can of 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 olive oil to the bottom of the slow cooker.
  • Add all ingredients on top - use a spoon to stir everything around.
  • Cook on low for 8 hours. After 8 hours, remove the chicken and shred on cutting board with fork and knife (it should just fall apart). Add chicken back to slow cooker and stir.
  • Serve in bowls, sprinkle a little bit of Parmesan cheese on top and serve.