Slow Cooker Chicken, Tomato and White Bean Soup

Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

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

Ingredients Nutrition


  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!

mjensen1 November 29, 2011

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.

Marg (CaymanDesigns) February 11, 2010

This was SO good and satisfying :-) I used my own stock and wound up using way less chicken (probably a breast's worth), which I think I could have gotten away with even less; my husband and I prefer less meaty soups. It was very satisfying and almost too filling, though I do not strain my stock (personal preference; the additional fat makes it more filling). I also added a bay leaf, a bit of Italian seasoning, and instead of the bullion added a bit more salt. I skipped the parsley and hot sauce too. This is delicious with Monterrey Jack cheese on the side and I think a nice crusty loaf of bread would make this a meal for guests :-)

Coveredinharmony June 20, 2013

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