Prep 15 mins
Cook 8 hrs
Love the ease of my slow cooker! Also from low carb slow cooker book by Broihier and Mayone.
- 1 medium onion, finely chopped
- 4 celery ribs, finely chopped
- 3 carrots, peeled and finely chopped
- 1 tablespoon minced garlic
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 2 lbs cooked chicken breasts, cut into bite size pieces (about 4 cups)
- 2 tablespoons butter
- 3 (14 1/2 ounce) cans chicken broth
- 2 chicken bouillon cubes
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 (14 1/2 ounce) can white beans, drained and rinsed
- 1⁄4 cup finely chopped fresh parsley
- 1⁄4 teaspoon Tabasco sauce
- Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
- Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
- Before serving, stir in parsley and Tabasco sauce.
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!
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.
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 :-)