Slow Cooker Chicken Bean Soup with Spinach

overhead photo of a bowl of chicken bean soup

Slow Cooker Chicken Bean Soup with Spinach

This crockpot chicken soup recipe combines chicken, spinach, and white beans to create a comforting, flavorful meal.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 319kcal

Author Amee

Ingredients

2 tablespoon extra virgin olive oil
1 sweet vidalia onion finely chopped
4 cloves garlic minced
8 oz mushrooms sliced
24 oz boneless skinless chicken breasts I used 6 four ounce breasts
30 oz cans white cannelini beans drained (2 cans)
2 teaspoon fresh thyme
10 oz baby spinach leaves
64 oz chicken broth 2 (32 oz) cartons
2 bay leaves
1 teaspoon seasoned salt
1 teaspoon freshly cracked pepper
freshly grated or shaved parmesan cheese for garnishing

Instructions

Heat olive oil in a large non-stick skillet over medium heat.
Sauté onions for 3 minutes, stirring frequently.
Add mushrooms and minced garlic. Cook 5 minutes more, stirring often.
Spray a slow cooker insert with olive oil spray and add chicken breasts followed by remaining ingredients, except parmesan cheese.
Cook for 3 ½ hours on high.
Remove chicken breast, shred or chop, and add back to the pot. Give it a good stir and serve.
Garnish with fresh parmesan cheese.

Notes

*For best flavor I recommend using regular, not low-sodium, chicken broth. Sodium content varies by brand, so you may have to adjust seasonings to your taste preference.

Nutrition