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.
Servings 6
Calories 452kcal
Equipment
- 6-quart (or larger) oval slow cooker
- Cutting board
- Chef's knife
- Small Bowl
- Two forks for shredding
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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