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Slow Cooker Chicken Tomato and White Bean Soup
Huge chunks of chicken and squash and lots of juicy tomatoes cooking all day in a flavorful broth make this Slow Cooker Chicken Tomato and White Bean Soup the perfect dinner and then leftovers for lunch kind of meal.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 15 minutes minutes
Servings 4
Calories 350 kcal
1 pound boneless skinless chicken (I used a mix of breasts and thighs) 2 small zucchini squash 16 ounces white navy beans drained and rinsed 14.5 ounces diced tomatoes 3 cups chicken broth 1 teaspoon Italian seasoning salt and pepper to taste add at end
Cut chicken and zucchini into large chunks
Add all ingredients to slow cooker and stir to combine
Cover and cook on low for 6-8 hours or high for 3-4
Add salt and pepper to taste
Add an extra can of diced tomatoes if you love tomatoes as much as I do
I cooked this on low in my 4.5 quart slow cooker on low for 7 hours
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 40 g | Fat: 4 g | Saturated Fat: 1 g | Cholesterol: 72 mg | Sodium: 209 mg | Potassium: 1656 mg | Fiber: 9 g | Sugar: 5 g | Vitamin A: 350 IU | Vitamin C: 28.5 mg | Calcium: 170 mg | Iron: 6.5 mg