6 Reviews

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

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astorland November 28, 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!

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TheDancingCook November 11, 2008

Prepared exactly as written, except it started boiling in the crock after 7 hours on low (I blame my "new" crockpot). DH really enjoyed this and had two bowls the first night for a "snack". Thanks for a great autumn recipe Parsley!

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jonesies October 08, 2007

This soup was delicious! I made it just like the recipe, except that I used two cans of beans. The day before I made the soup I cooked a whole chicken in my crockpot. This gave me my chicken and almost enough broth; I only had to add one can of broth to make four cups.

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pat myers October 12, 2006

This was an excellent and healthy soup! One change I did make (to my second batch) was to add the chicken in the last 30 minutes of the cook time. Otherwise the chicken is much too stringy and tough. I also prefer more cumin, which gives it a nice, husky flavor.

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Kenny Embry June 02, 2006
Crock Pot Chicken and Bean Soup