Prep 15 mins
Cook 8 hrs
Love the ease of my slow cooker! Also from low carb slow cooker book by Broihier and Mayone.
Make and share this Slow Cooker Chicken, Tomato and White Bean Soup recipe from Food.com.
- 1 medium onion, finely chopped
- 4 celery ribs, finely chopped
- 3 carrots, peeled and finely chopped
- 14.79 ml minced garlic
- 2.46 ml salt
- 4.92 ml black pepper
- 907.18 g cooked chicken breasts, cut into bite size pieces (about 4 cups)
- 29.58 ml butter
- 3 (1233.20 g) can chicken broth
- 2 chicken bouillon cubes
- 411.06 g can diced tomatoes, drained
- 411.06 g can white beans, drained and rinsed
- 59.14 ml finely chopped fresh parsley
- 1.23 ml 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.
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.