Slow Cooker Chicken, Tomato and White Bean Soup

Total Time
8hrs 15mins
15 mins
8 hrs

Love the ease of my slow cooker! Also from low carb slow cooker book by Broihier and Mayone.

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  1. Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
  2. Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
  3. Before serving, stir in parsley and Tabasco sauce.
Most Helpful

When I look for slow cooker recipes, I do not like to do anything that requires something to be already cooked (like the chicken and canned beans in this soup recipe.) So I used two large, frozen chicken breasts and a couple handfuls of dried white beans (not pre-soaked, pre-cooked) and cooked it on high turning it to low for the last couple of hours) and it turned out great. I like to use dried beans instead of canned because they are so much cheaper. The only change I make when using dried beans is to use a little more liquid than the recipe calls for. Hope that helps others make this fantastic recipe even a little easier!

4 5

After being w/o power all day, it came back on right before bedtime. I quickly threw all the fresh vegetables, raw chicken, broth and bouillon into the crock pot, so I could cook it overnight for the next day's lunch. The next morning, I added the tomatoes and beans and turned the crock pot down to "warm". Everything cooked up nice and tender. I really don't think you need to precook the chicken. It literally fell apart it was so tender. I skipped the butter and Tabasco sauce since I didn't need the fat, and I don't care for too much heat.

4 5

One pot meals are always a convenience. I used frozen chicken breasts and chopped them before putting them in the crock pot and stewing initially on high. A bit too salty; perhaps it is best to use one bouillon cube or eliminate the bouillon all together. A nice winter afternoon soup.