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    You are in: Home / Recipes / Crock Pot Chicken and Bean Soup Recipe
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    Crock Pot Chicken and Bean Soup

    Crock Pot Chicken and Bean Soup. Photo by jonesies

    1/2 Photos of Crock Pot Chicken and Bean Soup

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    *Parsley*'s Note:

    Great soup for leftover chicken. Can make on the stove; just cook/steam veggies first.

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    Units: US | Metric


    1. 1
      Place all ingredients in a slow-cooker.
    2. 2
      Cover and cook on low for 8-10 hours.
    3. 3

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    Ratings & Reviews:

    • on January 05, 2013


    • on November 28, 2008

      Substituted 2 drumsticks for the cooked chicken and made it on the stove top instead. Light and tasty. Great with toasted Italian bread.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2008


      This was really good! I had about 3 1/2 cups of cooked, frozen chicken, which I threw into the crockpot frozen. I added a total of 6 cups of broth and used Ro-tel diced tomatoes for some kick, but followed the rest of the ingredients the same. Cooked on low for 8 hours. Topped w/a Mexi-blend of cheese prior to serving and crushed tortilla chips. Tasted great before the cheese and tortillas as well. Great recipe....easy and versitile. Thanks, Marcie!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Crock Pot Chicken and Bean Soup

    Serving Size: 1 (487 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 275.5
    Calories from Fat 56
    Total Fat 6.3 g
    Saturated Fat 1.7 g
    Cholesterol 52.5 mg
    Sodium 874.6 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 7.3 g
    Sugars 6.3 g
    Protein 28.3 g

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