Slow Cooker Chicken & Bean Soup

I come up with some of my best slow cooker recipes when I have ingredients in the fridge and pantry that need to be used up. This is one of those recipes. Fall-apart chicken breasts, simmered in a rich and aromatic broth with spinach and white beans -healthy comfort food at its finest!

There’s nothing easier than throwing everything into a Crockpot or slow cooker and returning a few hours later to a delicious homemade white bean chicken soup. With just 5 minutes of hands-on prep, this soup recipe is a great addition to your weekly rotation. 

Serve this delicious soup with a healthy salad and warm homemade dinner rolls or crusty bread. Enjoy!

Why You’ll Love This Recipe

• It’s flexible. You can mix up the veggies, beans and greens to your liking.
• You’ll only need 5 minutes of prep time, and your slow cooker does the rest.
• This soup is easy, healthy and high-protein.
• It’s made with wholesome, low-calorie, fiber-rich, and gluten-free ingredients.

Ingredients You’ll Need

• EVOO: You’ll need a bit of oil to sauté the onion, garlic and mushrooms. You can also use avocado oil or butter here.
• Onion, Carrots, and Celery: aka the mirepoix, are the savory aromatics that build the flavor base in the soup. Shallots also work as a swap for onion.
• Garlic: deepens the comforting and savory flavors. Feel free to add more to your liking.
• Chicken Breasts: You’ll need boneless, skinless chicken breasts. Feel free to use bone-in chicken breasts -be sure to remove the bone before shredding. Thighs also work but have a richer flavor.
• White Cannellini Beans: Also known as fazolia beans, white kidney beans, and Italian kidney beans. They are a fantastic source of fiber and protein.
• Thyme & Bay Leaves: Deepen the savory flavors. Add more or less to taste.
• Baby Spinach Leaves: Add a pop of color and a potassium boost.
• Chicken Stock: I recommend using regular chicken stock -NOT low-sodium broth for the best flavor. The amount of sodium and saltiness varies by brand. Adjust the salt and pepper to taste if needed.
• Seasoned Salt & Freshly Cracked Pepper: You may need more or less salt and pepper depending on the chicken stock you use. I like using seasoned salt because it adds a blend of herbs and spices without using a bunch of ingredients.
• Parmesan: Freshly grated parmesan finishes the soup with a nutty, cheesy flavor. To make dairy-free chicken and bean soup, omit the parmesan or replace it with your favorite non-dairy parmesan alternative.
• Lemon Wedges and Fresh Parsley: Optional for serving, but a squeeze of fresh lemon juice and freshly chopped parsley add great flavor.

How To Make Slow Cooker Chicken and Cannellini Bean Soup

Step 1: Sauté mirepoix. In a large non-stick skillet, heat olive oil over medium heat until hot but not smoking. Add the onion, carrots, and celery and sauté for 3 minutes, stirring occasionally.

Step 2: Add garlic. Add the garlic and cook, stirring frequently, for about 1 more minute.

Step 3: Slow cook. Spray the inside of your slow cooker with cooking spray. Add the whole chicken breasts, sautéed vegetables and garlic, beans, thyme, broth, bay leaves, seasoning salt, and pepper. Stir well and cook on high for 3-3 1/2 hours, or on Low for 5 1/2 to 6 hours. Add the fresh spinach, stir to combine, and serve when wilted. I let it sit, covered, for about 5 minutes to soften the spinach.

Step 4: Shred chicken and serve. Carefully remove the chicken from the hot soup, let it cool a bit and then shred. Add the chicken back to the pot and give everything a good stir. Serve garnished with fresh parmesan and freshly chopped parsley, if desired.

Recipe Tips

• If your slow cooker or Crockpot has a “SAUTE” feature, you can sauté the onions, carrots, celery, and garlic in it. No need to dirty a separate pan.
• Keep an eye on the veggies and frequently stir as they cook. The goal is to get them just soft and fragrant. The vegetables will continue to tenderize in the slow cooker.
• The chicken will be HOT when you remove it from the soup to shred. Be sure to let it sit for a few minutes until it’s cool enough to handle before shredding.
• The sodium content of the chicken stock can vary by brand. You may need to adjust seasonings. Taste before serving and adjust as needed.

Variations & Substitutions

• Substitutes for Cannellini Beans: Northern beans, navy beans, red kidney beans, butter beans, garbanzo beans and fava beans are great in crockpot chicken and bean soup. Feel free to use a few different kinds.
• Swap the spinach for other leafy greens like kale, Swiss chard or escarole.
• Add more vegetables. There’s plenty of room to add more vegetables like sweet potato, butternut squash, sliced carrots and red potatoes.
• Serve with lemon. A squeeze of lemon juice is perfect for serving.

Storing & Freezing

Storing: Allow the soup to cool to room temperature, then refrigerate in an airtight container for 2 to 3 days.

Freezing: The best way to freeze soup safely and extend its shelf life is to let it cool completely first. Then, fill freezer-safe bags with the cooled soup and lay flat in the freezer. Freeze for 2 to 3 months.

More High Protein Slowcooker Soup & Stew Recipes

• Slow Cooker Bison Chili
• Crockpot Sweet Potato Beef Stew
• Slow Cooker Brisket Chili
• Slow Cooker Butternut Squash Chili
• Crockpot Coconut Curry Chicken Soup

If you love this bean chicken soup recipe, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!

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