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Hearty Crock-Pot Chicken & White Bean Soup

This set-and-forget soup delivers rustic Tuscan flavors with tender chicken and creamy beans. A wholesome, satisfying meal perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean-Inspired
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

  • 3 15-ounce / 425 g cans cannellini beans, rinsed and drained, divided
  • 2 tablespoons extra-virgin olive oil for drizzling
  • About 1½ pounds 680 g boneless, skinless chicken thighs
  • 1 large yellow onion chopped (about 1 cup)
  • 2 medium carrots thinly sliced (about 1 cup)
  • 3 cloves garlic minced
  • 3 cups chopped lacinato kale tough stems removed
  • 1 fresh lemon
  • ¼ cup fresh Italian parsley chopped
  • 4 cups 32 fl oz low-sodium chicken broth
  • 1 3-ounce / 85 g Parmesan cheese rind
  • ¾ teaspoon fresh rosemary minced
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt divided
  • ¼ teaspoon freshly ground black pepper
  • ½ cup grated Parmesan cheese for serving

Equipment

  • 6-quart (or larger) oval slow cooker
  • Cutting board
  • Chef's knife
  • Small Bowl
  • Two forks for shredding

Method
 

  1. Create the Creamy Base : Pour one can of the rinsed and drained cannellini beans into the slow cooker insert. Add ½ cup of the chicken broth and mash the beans with a fork or potato masher directly in the pot until they form a coarse, creamy paste.
  2. Build the Flavor Foundation : To the mashed beans, add the remaining two cans of whole cannellini beans, the chopped onion, sliced carrots, minced garlic, dried thyme, and minced rosemary. Stir gently to combine.
  3. Layer the Chicken & Broth : Arrange the chicken thighs in a single layer over the vegetable mixture. Place the Parmesan rind in the center. Pour the remaining 3½ cups of chicken broth over everything.
  4. Slow-Cook to Perfection : Secure the lid and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The soup is ready when the vegetables are tender and the chicken is fully cooked (reaches an internal temperature of 165°F / 74°C) and shreds easily with a fork.
  5. Shred the Chicken & Wilt the Greens : Carefully transfer the cooked chicken thighs to a cutting board or bowl. Using two forks, shred the meat into bite-sized pieces. Stir the chopped kale into the hot soup in the slow cooker. Cover the pot and let the kale wilt in the residual heat for 5 to 7 minutes.
  6. Final Assembly : Return the shredded chicken to the slow cooker. Squeeze in 1 tablespoon of fresh lemon juice and stir in the black pepper and the remaining ½ teaspoon of kosher salt. Taste and adjust seasoning if needed. Fish out and discard the Parmesan rind before serving.
  7. Garnish and Serve : Ladle the hot soup into six bowls. Drizzle each serving with olive oil and generously sprinkle with grated Parmesan cheese and fresh parsley.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; you may wish to thin it with a splash of water or broth when reheating.
Ingredient Swaps: Swiss chard or spinach are excellent substitutes for kale; add spinach in the last 2 minutes as it wilts much faster. For a vegetarian option, omit the chicken and Parmesan rind, use vegetable broth, and add an extra can of beans for a hearty texture.
Meal Prep Tip: Chop all your vegetables (onion, carrots, kale) ahead of time and store them in an airtight container in the fridge for up to 3 days to make assembly even faster.

🍽️ Nutrition Facts (Per Serving)

Serving Size: About 1 ¾ cups
  • Calories: 452
  • Total Fat: 17.5 g
  • Saturated Fat: 5.2 g
  • Trans Fat: 0 g
  • Polyunsaturated Fat: 2.9 g
  • Monounsaturated Fat: 7.8 g
  • Cholesterol: 116 mg
  • Sodium: 595 mg
  • Total Carbohydrate: 34.1 g
  • Dietary Fiber: 9.2 g
  • Total Sugars: 4.8 g
  • Includes: 0 g Added Sugars
  • Protein: 39.4 g
  • Vitamin D: 0.2 mcg
  • Calcium: 288 mg
  • Iron: 4.9 mg
  • Potassium: 961 mg
  • Vitamin C: 31 mg